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Chocolate-Banana Snacking Cake

Chocolate-Banana Snacking Cake

Photo credit: Ted Axelrod / Axelrod Photography


Chocolate-Banana Snacking Cake with Chocolate-Cream Cheese Frosting

Meal Types:




  • 3 large, ripe bananas, mashed
  • cup granulated sugar
  • 1/3 cup canola oil
  • 1/3 cup Oakhurst Almond Goodness Chocolate
  • 1 teaspoon vanilla
  • 1 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • Cooking spray


  • cup dairy-free or vegan cream cheese, softened
  • cup margarine substitute (such as Earth Balance), softened
  • 1 cups powdered sugar
  • cup cocoa powder
  • teaspoon vanilla
  • 3-4 tablespoons Oakhurst Almond Goodness Chocolate



Preheat the oven to 350 and spray a 9-inch square pan with cooking spray.

In the bowl of an electric mixer on medium speed, blend the mashed bananas with the sugar, oil, chocolate-almond milk and vanilla until well combined.

Add the flour, cocoa powder, baking powder and salt. Mix on medium speed just until dry ingredients are incorporated; do not overmix.

Spread batter evenly in prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before frosting.


In the bowl of an electric mixer, blend the cream cheese and margarine until smooth. Add the powdered sugar and cocoa powder; mix until well blended.

Add the vanilla, then gradually add the chocolate-almond milk until the frosting is a spreadable consistency.

Cover the cooled cake with the frosting. Store leftover cake in the refrigerator.