Banana cake with oil, walnuts and chocolate chips recipe (dairy free)
This banana oil cake is moist, filled with sweet banana, delicious walnuts and tasty chocolate chips. Forget about store bought cake, because it can’t get better than this!
You can frost this cake with my delicious cream cheese frosting to bring it to the next level. These two work beautifully together!
My little boy had some skin problems, so due to that I was advised to skip products containing milk like chocolate.
While this is one of my favorite banana cake recipe, I decided to make the cake without milk and chocolate and it still turned out to be a delicious banana cake.
So if you want to make the banana oil cake dairy free, just omit the chocolate chips (or use dairy free chocolate chips) and use 2 tbsp of water instead of milk. The cake itself asks for oil and no butter, which is great because you can easily turn the cake into a dairy free banana cake.
By the way, do you still have some bananas left? Try out some of my other recipes like my healthy banana oat cookies and protein smoothie.
- 270 gr all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 125 gr granulated sugar
- 100 gr brown sugar
- 120 ml oil
- 2 tbsp milk (or water for dairy free cake)
- 0,5 tsp vanilla
- 3 ripe bananas
- 40 gr chocolate chips (omit or use dairy free chocolate chips)
- 30 gr walnuts
- Preheat oven to 180° Celsius.
- Line a 25 cm square baking pan (see notes) with parchment paper.
- Make sure that the parchment paper is hanging over the sides of the pan. This will help you easily remove the banana cake after baking.
- Beat an egg in a large bowl.
- Add white/brown sugar, oil, milk and vanilla to the egg and mix with a big spoon until combined.
- Finely mash the bananas and add together with dry ingredients (flour, baking soda and salt) to the batter. Mix until combined. You will have a thick banana batter by now.
- Fold in the chocolate chips and walnuts.
- Pour the mixture into the baking pan.
- Bake for around 40 minutes (see notes) in the middle of the oven until a knife inserted in the center of the banana cake comes out clean.
- Let it cool before serving.
- Instead of a square baking pan you can also use a 9x5(inch) loaf pan. This will increase the baking time to 55/65 minutes.
Hi, and welcome!
I’m Jeanette, the blogger behind Lazy Home Cook.
Here I share all my delicious, easy
and family approved recipes with YOU.
Thank you for stopping by!
I’m happy you’re here.