Dairy, Egg and Nut Free Banana Chocolate Chip Cake

As a preggo mama, I find myself wanting to snack a lot more lately, especially as I’ve hit the third trimester. I literally wake up in the morning and wonder what I am going to bake next. This recipe came out of a desire to use brown spotted bananas and a need for a good snacking cake. This cake perfectly fits that need as it’s something you can cut into and nibble on throughout the day. My kids have been been clamoring for it after school or after playing outside in the snow. It’s wonderfully moist and has just the right amount of chocolate chips in it. If you love my banana chocolate chip muffins, you’ll love this cake, which is a slightly different recipe than the muffin one. It bakes perfectly in a 9-inch glass baking dish.

Enjoy and Happy Baking!

DAIRY, EGG AND NUT FREE BANANA CHOCOLATE CHIP CAKE

• 1/2 c. dairy free margarine (1 stick, I use Fleischman’s Unsalted)
• 1 c. granulated sugar
• 1/3 c. soy or rice milk
• 1 1/2 c. mashed ripe bananas
• 1 1/4 tsp. vanilla extract
• 2 c. unbleached all purpose flour
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. dairy free chocolate chips (I use Enjoy Life or Divvies)

Preheat oven to 350 degrees and spray a 9 inch glass baking dish with dairy free baking spray. Set aside.

In the bowl of a mixer fitted with the paddle attachment, combine dairy free margarine with sugar until light and fluffy. Add soy milk, bananas and vanilla and mix well.

In a separate medium bowl, combine flour, baking powder and salt with wire whisk. Add to margarine mixture and stir until just combined. Stir in chocolate chips with rubber spatula.

Pour batter into prepared baking dish and bake 40-45 minutes or until light brown and toothpick tester comes out clean. Cool 10-15 minutes and serve warm or room temperature.