Cooking With Kids: Dairy-Free Banana Cake Recipe

Cooking with kids is a great activity that not only provides family bonding time (away from screens), but it also gives kids real-world skills, like measuring and slicing, as well as working on those STEM skills, thanks to all the math involved. Baking is an especially great family activity in the kitchen that kids of all ages can have fun with.

Cooking With Kids

We invited Marissa Wojcik, author of the baking blog North Shore to South Bay, to share a fun recipe that you can try with your kids in the kitchen:

Hi! I’m Marissa from the baking blog North Shore to South Bay where I share my recipes with the world. My recipes are inspired by the places I have called home and my Jewish traditions.

Today, I am sharing with you all a recipe for dairy free banana cake. Let’s face it, in the new year we all try to eat a little bit healthier and this is a great way to convince kids to eat their fruit! Plus, I always have extra bananas lying around my house that need to be used.

Dairy-Free Banana Cake Recipe

Cake

• ⅔ Cup coconut oil (can also substitute for margarine) 
• 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 Fahrenheit.

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.

Frosting

• 1 ½ Cups powdered sugar
• ⅓ Cup cocoa powder
• ¼ Cup coconut oil
• 1 Teaspoon vanilla
• 1-2 Tablespoons milk alternative (again, I used 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!

What are some fun recipes you’ve tried cooking with kids? Share your family’s favorites with us on our Local Anchor Facebook group.

Marissa (she/her) grew up in the Chicago suburbs and currently lives in Redondo Beach, CA. After graduating from the University of Michigan (Go Blue!), she received a master’s degree at Spertus Institute for Jewish Learning  & Leadership. Marissa is also the author of the Jewish baking blog North Shore to South Bay, where she shares recipes inspired by her Midwestern upbringing and newfound home in Southern California.