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Dairy Free Banana Cake

Yesterday was a bad anxiety day. One of the worst I've had in a while and the only way I could think to try to make myself feel better was to bake. So, here is my dairy free banana cake with fudge frosting! (If you don't like coconut oil, you can substitute with margarine).


⅔ Cup coconut oil

1 Cup sugar

1 Cup milk alternative (I used almond milk)

3 Cups flour

2 Eggs

2 Cups mashed bananas

1 ½ Tablespoons baking soda

1 ½ Tablespoons baking powder

Preheat oven to 350 degrees.

Using a mixer, beat together the coconut oil and sugar until fluffy. Add in the egg and beat until just combined.

Beat in the milk (or milk alternative) and bananas, then add the flour, baking soda, and baking powder and beat until just combined.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into greased 9X13 inch pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

When the cake is done, place on a wire cooling rack and cool completely.

While the cake is cooling, make the fudge frosting.


1 ½ Cups powdered sugar

⅓ Cup cocoa powder

¼ Cup coconut oil

1 Teaspoon vanilla

1-2 Tablespoons milk alternative (again, I sued almond milk)

¼ Cup dairy free chocolate chips

Melt the coconut oil, chocolate chips, and vanilla in a sauce pan.

While the chocolate is melting, whisk together the powdered sugar and cocoa powder in a large bowl.

Once the chocolate mixture is fully melted, pour into the sugar and cocoa mixture and beat with a mixer. If the mixture is too dry, add milk alternative to thin to spreadable consistency.

Spread frosting evenly over the top of the cake and sprinkle with sprinkles. Enjoy!

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