This dairy free banana snack cake is so easy to make and it’s creamy layer of frosting will satisfy your sweet tooth in an instant.
I know. I’m crazy for sharing a sweet treat recipe in January, but we’re a few weeks in, so I’m guessing some of you have decided to chill out a little on those resolutions. Besides, this banana snack cake recipe is so good, I just had to share it. And it’s dairy free, so if giving up dairy is your resolution this year, I’ve got you covered.
I had originally intended this recipe to be a banana blondies, but it just didn’t work out. The baking powder I added made it rise and get all fluffy (I should have known that). But, the result was a perfectly spiced, dairy free banana snack cake. And, we enjoyed every single bite of it.
I love snack cakes because they are simple, and require very little effort in the frosting department. Even if you appreciate a pretty, decorated cake, they can be so time consuming. I really try to stay away from them unless I’m baking for a really special occasion (like a first birthday). That’s why I love snack cakes. Just a quick spread of frosting, and you’re done.
Other great dairy free bars and brownies: Olive Oil Brownies / No Bake Chocolate Peanut Butter Pretzel Bites
How to make dairy free banana snack cake:
To make this dairy free banana snack cake, I mashed one large banana, but you could you two smaller ones if that’s what you have. Either way, you need about 1/2 cup mashed. You don’t even need an electric mixer for this one, just a big bowl and a whisk. I also used pumpkin pie spice to make measuring the spices a little easier.
The frosting is made in a saucepan, to make it nice and thick. You need to let it set before cutting the cake. Don’t be like me and get impatient because it will make a mess. Once it’s set, it reminds me of the frosting on a butterscotch krimpet, but without all the chemicals and dairy.
Prep Time:
Yield:
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PinIngredients
For the cake:
- 1/2 cup canola oil
- 1 cup brown sugar (not packed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pie spice
- 1 1/4 cups all-purpose flour
- 1 large banana (about 1/2 cup), mashed
For the frosting:
- 1/4 cup canola oil
- 1/3 cup brown sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- Pinch of salt
Instructions
For the cake:
- Preheat oven to 350˚F and line a 9×13 baking dish with parchment paper.
- In a large bowl, whisk together oil, brown sugar and salt until smooth.
- Add egg, vanilla and pie spice. Whisk until smooth.
- Add flour and banana, and continue to whisk until smooth.
- Transfer batter to baking dish and bake for 25 – 30 minutes, or until an inserted toothpick comes out clean.
For the frosting:
- In a medium saucepan, heat oil and brown sugar, whisking until sugar has melted. Remove from heat and add remaining ingredients, whisking until smooth.
- Spread frosting over cooled cake and allow it to set before cutting cake.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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my kids are obsessed with bananas, so I know for a fact they will love these! plus almond milk is a BIG household favorite
The frosting turns into a hard solid waste of ingredients. Tried it twice. I don’t think you mean melted. When the sugar melts it turns into a hard rock candy when the almond milk is added.
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You probably cooked the sugar and oil for way too long. This would make your sugar turn to caramel and be unable to absorb the almond milk. You really only want it to be on the heat until the sugar dissolves. I’m sorry you didn’t turn out for you.
Be careful with the recipe, no where in the instructions does it tell you to add the baking powder. It is listed in the ingredients but not in the instructions and , of course, I just read the instructions and omitted it. Got a nice tasting cookie! Also it needs to be in a smaller pan. Did the second batch in a 8×8.
This recipe has several issues. One issue being that the instructions do not tell you to add in the baking powder. Another being that the pan is way too large creating a very flat cake. And the last problem is that you can’t properlt melt the brow sugar with oil on the stove. I ended up using an 8×8 pan and making my own frosting. The taste of the cake was good. Disappointed the original recipe didn’t work out.
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