This plant-based snack cake features a fluffy, tender, lightly sweetened chocolate banana cake topped with a creamy protein frosting.
Chocolate cake but make it snack-able and breakfast-appropriate! This chocolate banana snack cake ticks all the boxes for a fluffy, tender, moist banana cake but is made with wholesome ingredients like whole wheat flour, peanut butter, and tofu. It’s lightly sweetened with brown sugar (or maple syrup) with most of the sweetness coming from bananas. (Be sure to use very ripe, spotty brown bananas otherwise your snack cake may not be sweet enough!) Higher in protein and fiber than your average banana bread but just as delicious!!
Chocolate Banana Snack Cake FAQ
Can I use firm tofu in the frosting?
Firm tofu will yield a very thick frosting, but it will likely end up a bit grainy rather than smooth since firm tofu doesn’t break down completely smooth like soft/silken tofu.
Can I use all purpose flour?
I have only tested this recipe with whole wheat flour, however all purpose flour should work. Start by reducing the milk by a tablespoon and add more as needed.
How do I store chocolate banana snack cake?
Unfrosted, this snack cake can be stored at room temperature in an airtight container for 2 days. Frosted, this cake should be stored in the fridge, covered, for up to 5 days. Also, if you live in a hot/humid environment, store the cake in the fridge regardless of whether it’s frosted or not.
More Ways to Use Bananas
- Chocolate Banana Bread
- Banana Oatmeal Breakfast Cookies (GF)
- Banana Bread Baked Oatmeal (GF)
- Snickerdoodle Banana Muffins
- Healthy Caramel Ice Cream Bars (GF)
If you try out this chocolate banana snack cake, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Chocolate Banana Snack Cake with Protein Frosting
- 380 grams (1½ cups) mashed very ripe bananas
- 60 grams (5 tbsp) brown sugar**
- 75 grams (5 tbsp) peanut butter
- 1 tbsp apple cider vinegar
- 80 ml (⅓ cup) soy milk
- 1 tsp vanilla extract
- 170 grams (1½ cups – 1 tbsp) whole wheat flour
- 40 grams (½ cup) cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup
dairy-free chocolate chips*
- Preheat oven to 350°F. Line an 8×8" baking pan with parchment paper.
- In a large bowl, mix together mashed bananas, brown sugar, peanut butter, vinegar, milk, and vanilla extract.
- Sift flour, cacao powder, baking soda, and baking powder on top of the banana mixture. Use a rubber spatula to gently fold together. Add an extra tablespoon or two of milk if the batter is very dry.
- Mix until ingredients are just incorporated and no flour streaks remain. Be sure to scrape down the sides and the bottom of the bowl for dry flour. Add chocolate chips and gently fold a few times to disperse.
- Pour batter into lined baking pan. Bake 25-30 minutes until a toothpick inserted in the center of the cake comes out clean or with just a few cooked crumbs.
- Cool in the pan for 5 minutes, then transfer cake to a wire rack to finish cooling.
- While the cake is baking, prepare the frosting. Drain tofu and place on a plate. Microwave 1 minute then drain excess water. Add to a food processor.
- Add chocolate chips to a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until most of the chips are melted. Stir in peanut butter and microwave 15 seconds.
- Add chocolate peanut butter mixture to food processor along with cocoa powder. Pulse until everything is well combined and mixture is smooth.
- Transfer frosting to a bowl and chill in the fridge for 2-3 hours to thicken.
- Once frosting has thickened and cake is cooled, spread frosting over cake. Serve immediately or cover and place in the fridge (the frosting will thicken a bit more).
Nutrition per serving: 350 kcal | 16g fat | 5g sat fat | 49g carb | 7g fiber | 17g added sugar | 11g protein | 250mg sodiumHide
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