Dairy-Free Banana Snack Cake
Indulge in the moist, naturally sweet goodness of this Dairy-Free Banana Snack Cake—a perfect treat for breakfast, dessert, or an afternoon pick-me-up! This easy-to-make recipe features three ripe bananas as the star ingredient, paired with warm hints of ground cinnamon and the richness of coconut oil for irresistible flavor without the need for dairy. With a tender crumb thanks to a quick almond milk and apple cider vinegar buttermilk substitute, this cake is both vegan-friendly and delightfully satisfying. Ready in just 45 minutes from start to finish, it’s made in an 8x8-inch pan for convenient serving and storage. Whether you’re catering to dietary restrictions or simply seeking a wholesome way to use up extra bananas, this banana snack cake is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium ripe bananas
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the brown sugar, granulated sugar, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined.
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for a minute to curdle and turn into a buttermilk substitute.
Add the almond milk mixture to the banana mixture, stirring gently to combine.
Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cut into squares and serve at room temperature. Enjoy your dairy-free banana snack cake!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 345.8 g | 126% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 164.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 342 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
