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Square piece of banana oat snack cake on spatula.

Banana Oat Chocolate Chip Snack Cake

Yield: 9 -12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Cake:

  • ½ cup (114 g) butter, softened (I use salted)
  • ½ cup (106 g) packed light or dark brown sugar
  • 1 cup (235 g) very ripe, mashed bananas (about 3 medium bananas)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup (135 g) old-fashioned rolled oats (see note)
  • ¾ cup (107 g) all-purpose or whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) chocolate chips

Streusel:

  • ½ cup (50 g) old-fashioned rolled oats
  • ½ cup (43 g) sweetened or unsweetened coconut flakes
  • ¼ cup (53 g) packed light brown sugar
  • ¼ cup (57 g) melted butter (I use salted)
  • Sprinkle of chocolate chips

Instructions 

  • 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 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

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 9x9-inch pan, you may need less baking time.