HomeHEALTHY FOODBanana Oat Chocolate Chip Snack Cake

Banana Oat Chocolate Chip Snack Cake

This Banana Oat Chocolate Chip Snack Cake is incredible! An easy one-bowl wonder, it’s so light, fluffy, moist and delicious!

Every time I make this cake, I hear things like “best thing I’ve ever had” and “incredible” and “amazing”.

And I don’t disagree. This easy-to-make oat snack cake is truly one of the best things to make with bananas ripe for destruction!

Banana Cake Batter

This simple one-bowl recipe starts with a very easy-to-make banana cake batter.

Basic Ingredients (with a delicious depth of flavor — thanks, brown sugar!):

  • butter
  • brown sugar
  • mashed bananas
  • eggs + vanilla extract
Glass bowl with mashed bananas, eggs, brown sugar, and butter.

This batter gets a boost from the oats in the batter as well as a little cinnamon.

And of course… chocolate chips.

I’ve made this cake with old fashioned oats and instant oats, and either works great (half of each is a good combo too).

And speaking of variations, the cake is delicious made with all-purpose or whole-wheat flour.

Glass bowl with batter of oats, flour, chocolate chips, cinnamon, salt, bananas.

don’t mix too much

As with all good cake batters, whisk everything together until just combined and no dry streaks remain.

Over mixing can mean ending up with a light and fluffy cake batter.

that’s why. Just don’t mix much and we can move on without talking much about the lecture. Ok?

Bowl of Banana Cake Batter with Chocolate Chips.

Amazing Coconut Oat Streusel

Part of what makes this Banana Oat Snack Cake so special is the simple streusel that adorns the top.

It’s blessedly unique and very tasty.

Coconut Oat Streusel:

  • Old fashioned oats (quick oats don’t work as well in streusel)
  • coconut flakes (sweetened or unsweetened)
  • light or dark brown sugar
  • melted butter (I always use salted butter like Rebel’s)
Glass bowl with oats, coconut, brown sugar and butter.

Let’s talk about cake pan

This cake can be baked in an 8X8- or 9X9-inch pan. It’s very full and bakes pretty high in an 8X8 inch pan, but that’s the pan I use to bake this cake, and the mile-high fluffy cake is exceptional.

It can also be baked in metal or glass pans.

If using a glass pan, Lower the oven temperature by 15 or 25 degrees and keep an eye on the baking time (the cake will likely need more time in a glass pan at a lower temperature).

This cake will also bake just fine in a 9-inch circle pan, and doubles for a 9X13-inch pan.

Assembling cake in pan with batter, streusel, chocolate chips and baked cake.

a really nice cake

The crumb of this cake is delicious and fluffy and the best part is the streusel is buttery, golden and crunchy.

I mean, a “sprinkling” of chocolate chips on top certainly doesn’t hurt anything.

Although this next statement pains me, it must be said: If you want, you can make the cake without chocolate chips as well.

{I mean, please really think before you commit, Mackey?}

Banana Cake Topped with Coconut Streusel and Chocolate Chips.

breakfast, snack or dessert

This Banana Oat Snack Cake is worthy of any occasion. Banana-y enough for a (cough) breakfast. Decadent enough for dessert.

And irresistible enough for snacking morning, afternoon or night.

Do yourself a favor by hanging on to some bananas right away until they look right and then make this cake right away. you will not regret it.

This might be the best baked banana ever.

Slice of banana chocolate chip cake on white plate with bite on fork.

one year ago: Healthy Apple Sauce Oat Muffins
two years ago: Easy Amish Baked Oatmeal {Overnight Option}
three years ago: Banana Cream Cheese Coffee Cake with Chocolate Chip Streusel
four years ago: Peanut Butter Chocolate Chip Bars
five years ago: Healthy Dark Chocolate Almond Joy Bites
six years ago: Blueberry Cream Cheese Muffins
seven years ago: Whole Grain Cinnamon Apple Bread
eight years ago: 60-Second Chocolate Chip Mug Cookie
nine years ago: Skillet Butternut Squash, Sausage and Penne Pasta
ten years ago: Chocolate Flan Cake {aka Magic Chocoflan!}

Square slice of Banana Oat Snack Cake on spatula.

Banana Oat Chocolate Chip Snack Cake

cake:

  • and a half cup ,114 Yes, butter, softened (I use salted)
  • and a half cup ,106 Yes, packed light or dark brown sugar
  • 1 cup ,235 Yes, very ripe, mashed bananas (about 3 medium bananas)
  • 2 Huge eggs
  • 1 small spoon vanilla extract
  • 1 ⅓ cup ,135 Yes, Old Fashioned Rolled Oats (see Note)
  • ¾ cup ,107 Yes, all purpose or whole wheat flour
  • 1 small spoon baking powder
  • 1 small spoon ground cinnamon
  • and a half small spoon baking soda
  • and a half small spoon Salt
  • 1 cup ,170 Yes, chocolate chips

Streusel:

  • and a half cup ,50 Yes, old fashioned rolled oats
  • and a half cup ,43 Yes, sweetened or unsweetened coconut flakes
  • ¼ cup ,53 Yes, packed light brown sugar
  • ¼ cup ,57 Yes, melted butter (I use salted)
  • sprinkle chocolate chips
  • Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8X8- or 9X9-inch baking pan (see Note).

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

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

  • Add oats, flour, baking powder, cinnamon, baking soda, salt and chocolate chips. Mix until dry ingredients are well combined and no dry streaks remain (do not over mix).

  • Spread batter evenly into prepared pan.

  • For streusel, in a small bowl, mix 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 one).

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

Oat: I have made this cake with 100% old fashioned oats and also with half old fashioned oats / half quick oats. I suspect 100% quick oats would work great in batter as well. Old-fashioned oats work best in streusel for the ultimate crumb-y texture.
pan: If using a glass pan, reduce the oven temperature by 15 or 25 degrees (to prevent the edges from browning while the middle remains doughy). Keep an eye on the baking time – if you’re using a glass pan and lowering the oven temperature, you may need to add to the baking time. Also, if you’re using a 9×9-inch pan, you may need less baking time.

Serving: 1 service of, Calories: 267kcal, Carbohydrates: 32Yes, Protein: 4Yes, thick: 14Yes, Saturated fat: 9Yes, Cholesterol: 62milligrams, Sodium: 296milligrams, Fiber: 3Yes, sugar: 16Yes

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Recipe Source: Adapted from Jamie Cooks It Up (sent to me by a reader, Amy – thanks!)

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