Banana Oat Chocolate Chip Snack Cake

• servings: 9 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1/2 cup (114 g) butter, softened (I use salted)

1/2 cup (100 g) packed light or dark brown sugar

1 cup (235) very ripe, mashed bananas (about 3 medium bananas)

2 large eggs

1 teaspoon vanilla extract

1 1/3 cup (135 g) old-fashioned rolled oats (see note)

3/4 cup (107 g) all-purpose or whole wheat flour or Bob Red Mill 1-1 GF

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (170 g) chocolate chips-I skipped so optional??

Streusel:

1/2 cup (50 g) old-fashioned rolled oats

1/2 cup (43 g) sweetened or unsweetened coconut flakes

1/4 cup (50 g) packed light brown sugar

1/4 cup (57 g) melted butter (I use salted)

Sprinkle of chocolate chips

Directions

Preheat the oven to 350 degrees F. Lightly grease an 8X8- or 9X9-inch baking pan (see note).

In a mixing bowl (a stand mixer fitted with the paddle attachment or using a handheld electric mixer), add the butter and brown sugar and mix until light and creamy, 1-2 minutes.

Add the mashed bananas, eggs, and vanilla, and mix until well-combined.

Add the oats, flour, baking powder, cinnamon, baking soda, salt and chocolate chips. Mix with a spatula (not the mixer) until the dry ingredients are just combined and no dry streaks remain (don't over mix).

Spread the batter evenly in the prepared pan.

For the streusel, in a small bowl, mix together the oats, coconut, brown sugar and melted butter with a fork until evenly combined.

Spread the streusel evenly over the cake and sprinkle with chocolate chips (follow your heart on this).

Bake for 25-30 minutes until a toothpick comes out clean or with moist crumbs and the top springs back lightly to the touch.

Notes

5/24/25 Utah-used fresh bananas and Bob Red Mill Flour. Put 125 g semi sweet chocolate chips in batter and other 45 g of chips sprinkled on top. Cooked 30 min and toothpick was clean but seemed shiny. They seemed not quite done when eating them so cook longer! Very good flavor.

5/8/25 Vermont-I made without the chocolate chips in the batter and sprinkled mini chocolate chips on top but maybe 1/2 cup and it seemed like plenty. It did take longer to cook but don’t overcook as I got it a bit dry. I used 3 frozen bananas but drained enough juice off to get 235 g but try with fresh bananas.

Oats: I have made this cake with 100% old-fashioned oats and also with half old-fashioned oats/half quick oats. I’m suspecting 100% quick oats will work great in the batter, too. Old-fashioned oats work best in the streusel for the best piece-y texture.

Pan: if using a glass pan, reduce the oven temperature by 15 or 25 degrees (to prevent the edges getting over browned while the middle stays doughy). Keep an eye on baking time – it’s likely baking time will need to be added if using a glass pan and lowering oven temp. Also, if using a 9×9-inch pan, you may need less baking time.

Nutrition

• Calories: 267 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Cholesterol: 62 mg
• Sodium: 296 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 4 g