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–+ servings
Close up of 6 mini banana bread loaves in a baking tray after baking.

Vegan Mini Banana Chocolate Loaf Cake

Bake Angel
If you love baked treats but struggle with allergies or dietary restrictions, this recipe is perfect for you. These mini banana chocolate loaf cakes are both dairy-free and eggless with an easy gluten free option available.
5 from 8 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Dairy Free, Egg Free, Vegan
Servings 6 Mini Loaves
Calories 430 kcal

Equipment

Ingredients
  

  • 3 Bananas
  • 140 g Brown Sugar (2/3 US Cup)
  • 75 g Plant Based Butter (unsalted) (1/3 Cup)
  • 100 g Apple Sauce (1/2 US Cup)
  • 60 ml Plant Based Milk
  • 240 g All Purpose Flour (2 US Cups)
  • 1 tsp Baking Powder
  • 0.5 tsp Salt
  • 50 g Vegan Chocolate Chips (Just over 1/4 US Cup)
  • Brown Sugar for topping

Instructions
 

  • Gather all equipment and ingredients, ensuring that the milk and butter are at room temperature before starting to make the batter.
  • Mash 3 Bananas in a mixing bowl then add 100 g Apple Sauce, 75 g Plant Based Butter (unsalted) and 60 ml Plant Based Milk, Stir to combine.
  • Add in the 140 g Brown Sugar, 240 g All Purpose Flour, 1 tsp Baking Powder and 0.5 tsp Salt then mix until everything is incorporated. Finally fold in 50 g Vegan Chocolate Chips.
  • Spray oil in each of the 6 mini loaf pan cavities then evenly distribute the batter. Add a sprinkling of Brown Sugar for topping.
  • Bake at 350°F/ 175°C for 25 minutes until well risen and lightly golden. The cakes are ready when they come away from the sides of the pan and a toothpick comes out clean when testing for doneness.
  • Allow to cool, remove from the pan and serve immediately. Top tip - these are also great sliced in half with jam or butter added to them.

Video

Notes

  • Yield: This recipe makes 6 mini loaf cakes. You can also make one large loaf cake with the same quantity of batter. 
  • Storage: Store in an airtight container at room temperature for up to 3 days. 
  • Freezer: Individually wrap the loaves and freeze them in an airtight container. Allow to defrost at room temperature before unwrapping. 
  • Gluten-Free: For a gluten free option, swap out the all purpose flour for a gluten free baking blend. I highly recommend Bob's Red Mill 1-to-1 Baking Flour. 
  • Nutrition: Nutritional information is provided as a guide only and is based on the actual ingredients used to create this recipe. 

Nutrition

Serving: 1Loaf CakeCalories: 430kcalCarbohydrates: 75.1gProtein: 5.4gFat: 12.9gSaturated Fat: 2.5gSodium: 300mgPotassium: 379mgFiber: 3.3gSugar: 36.9gCalcium: 77mgIron: 3mg
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