Author Notes
I’ve been a non-dairy girl for about 5 years (after the birth of my youngest). Here’s another Dana’s Bread recipe gone non-dairy, and vegan … Vegan Chic – Oatmeal Banana Chocolate Chip Cake!! This recipe has been tweaked, rigorously tested, and enthusiastically embraced by my family (even the carnivores and dairy drinkers among Team Bueno). I still haven’t told my teenager the cake is vegan. She’s been enjoying it as a quick breakfast before school. If you tell her I’m sure she won’t be surprised though — she’d roll her eyes and say, “Yep, that’s my mom!” —danabueno
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Ingredients
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2 cups
unbleached flour
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3/4 cup
quick oats
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3 teaspoons
baking powder
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3/4 teaspoon
baking soda
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1/3 teaspoon
salt
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1/2 cup
packed brown sugar
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1/2 cup
organic sugar
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3/4 cup
expeller pressed coconut oil, or safflower oil
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1 1/2 cups
pureed ripe bananas
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1 1/2 tablespoons
vanilla extract
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3/4 cup
almond milk, unsweetened is best
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3/4 cup
mini chocolate chips
Directions
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Preheat oven to 350 degrees.
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Grease and flour a 9 x 9 inch baking pan.
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In a medium bowl whisk together flour, oats, baking powder, baking soda and salt.
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In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.
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Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.
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Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed. Do not over mix.
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Pour the batter into the prepared pan.
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Bake at 350 for approximately 45 minutes.
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