Tasty and delicious vegan banana chocolate chip cake. An easy vegan dessert recipe.
Preheat the oven to 350 degrees. Grease an 8-inch square baking dish (I used a Pyrex square pan).
In a large bowl, mash the bananas, then add the coconut sugar, granulated sugar, organic canola oil, vinegar and non-dairy milk. Mix together.
Add the dry ingredients to the wet ingredients and mix.
Keep leftover cake in an airtight container. It should stay fresh for about 4 days.
This cake can be made with a gluten free flour blend if you prefer.