Indulge guilt-free with this easy, healthy, and delicious one-bowl recipe for Chocolate Chip Banana Oatmeal Snack Cake, perfect for everyone - even vegans or those on a gluten-free diet.
What You Need
Ingredients for Chocolate Chip Banana Oatmeal Snack Cake:
- 2 medium overripe bananas, mashed
- ½ cup melted vegan butter or coconut oil
- ¾ cup brown sugar or maple syrup
- 1 cup unsweetened almond or oat milk
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup regular or gluten-free all-purpose flour (such as King Arthur Measure for Measure gluten-free flour)
- 1 cup quick oats
- ½ cup vegan chocolate chips
How To Make This Recipe
Instructions for Chocolate Chip Banana Oatmeal Snack Cake:
Step 1 - Preheat Oven: Preheat the oven to 375°F.
Step 2 - Mix Wet Ingredients: In a mixing bowl, combine mashed bananas, melted vegan butter, brown sugar or maple syrup, almond milk, baking powder, vanilla extract, ground cinnamon, and salt. Mix until well combined.
Step 3 - Incorporate Dry Ingredients: Add the flour and quick oats to the wet mixture. Mix until a thick batter forms. Fold in the vegan chocolate chips.
Step 4 - Bake: Transfer the batter into a greased casserole dish and spread it evenly. Bake for about 30 minutes or until the top is golden brown.
Step 5 - Cool and Serve: Allow the cake to cool before slicing it into 16 pieces. Optionally, top with sliced bananas. Store leftovers in an airtight container or resealable plastic bag on the countertop.
Frequently Asked Questions
Cool Completely: Allow the cake to cool completely to room temperature before storing to prevent condensation and moisture buildup.
Wrap or Containerize: Wrap the cake tightly in plastic wrap or aluminum foil, or transfer it to an airtight container to prevent it from drying out and to keep it fresh.
Refrigerate: Store the wrapped or containerized cake in the refrigerator to maintain its freshness. It can typically last for up to 3-5 days when refrigerated.
Freeze (Optional): If you won't be consuming the cake within a few days, you can freeze it for longer-term storage. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, or place them in freezer bags or airtight containers. Frozen cake can last for several months in the freezer.
Thaw and Reheat (if frozen): When ready to enjoy, thaw individual slices or the entire cake overnight in the refrigerator if frozen. Reheat individual slices in the microwave for a few seconds or in the oven at a low temperature until warmed through, if desired.
Absolutely! Here is our recipe for Chocolate Chip Banana Bread which is similar but uses all purpose flour or gluten-free flour instead of oats!
Chocolate Chip Banana Oatmeal Snack Cake
Ingredients
Ingredients For Chocolate Chip Banana Oatmeal Snack Cake
- 2 medium overripe mashed banana or 3 small
- ½ cup melted vegan butter or coconut oil
- ¾ cup brown sugar or maple syrup
- 1 cup unsweetened almond or oat milk
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup quick oats
- ½ cup vegan chocolate chips
Instructions
Instructions For Chocolate Chip Banana Oatmeal Snack Cake
- Preheat the oven to 375
- Mix the mashed banana, melted vegan butter, brown sugar or maple syrup, almond milk, baking powder, vanilla, cinnamon, and salt together. Add the flour and quick oats and mix until a thick batter forms. Fold in the chocolate chips.
- Transfer the batter into a greased casserole dish and bake for about 30 minutes or until golden brown on the top. Let the cake cool before slicing into 16 pieces. Option to top with sliced bananas. These store well in an airtight container or resealable plastic bag on the counter top.
Courtney
These look delicious, thank you! 1. of the instructions are a little confusing. Looks like you add milk twice and oats and flour twice. Thanks!
Jillian
Hi Courtney, thank you for spotting that typo! I've fixed the recipe 🙂
Shannon Kearney
I made these and they are so delish!! They taste like banana bread chocolate chip cookies!!
Jillian
Hi Shannon! That's wonderful news! So happy you liked them! Thanks for trying my recipe!
Kim
Hi.. Is it 1 1/2 cups mashed bananas or 1 1/2 bananas?
This sounds delicious!
Parinda
Have made these 5 times now and always a hit! They taste so good!
Jillian
So happy to hear these have been a hit for you!!