This Banana Oat Chocolate Chip Snack Cake is amazing! 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 “amazing” and “AMAZING”.
And I don’t disagree. This Easy Banana Oat Snack Cake really is one of the best things to make with bananas ripening to destruction!
banana cake batter
This easy one bowl recipe starts with a very simple banana cake batter.
Basic ingredients (with delicious depth of flavor – thanks, brown sugar!):
- butter
- Brown sugar
- mashed bananas
- eggs + vanilla extract
This batter also gets a boost from oats in the batter as well as some cinnamon.
And of course…chocolate chips. 😉
I’ve made this cake with both old-fashioned oats and quick oats, and they both work great (half each is a good combination, too).
Speaking of variations, the cake tastes delicious with all-purpose or whole-wheat flour.
Don’t mix too much
As with all good cake batters, mix everything together until combined and no dry streaks remain.
Over-mixing can spell death for a light and fluffy cake batter.
So. Just don’t mix too much and we can move on without coaxing lectures. OK?
Amazing coconut oat crumbles
Part of what makes this Banana Oat Snack Cake special is the simple sprinkles that decorate the top.
Luckily it’s unique and so delicious.
Coconut oat crumble:
- old-fashioned rolled oats (quick rolled oats don’t go so well in the crumble)
- coconut flakes (sweetened or unsweetened)
- light or dark brown sugar
- melted butter (I always use salted butter like the rebel that I am)
Let’s talk cake pans
This cake can be baked in an 8X8 or 9X9 inch pan. It’s very full in an 8X8 inch pan and bakes quite high, but it’s the pan I use to bake this cake and the mile-high fluffy cake is exceptional.
It can also be baked in a metal or glass pan.
If you use a glass pan, Reduce the oven temperature by 15 or 25 degrees and watch the baking time (the cake will probably need more time in a glass pan at a lower temperature).
This cake will also likely bake well in a 9″ circle pan and doubles in size for a 9X13″ pan.
A really lovely cake
The crumb of this cake is flavorful and fluffy and the streusel is buttery, golden and just the best part of crunchy.
I mean, of course, there’s no harm in “sprinkling” chocolate chips on top.
Although this next statement will pain me, it must be said: If desired, the cake can be prepared without chocolate chips.
{I mean please really think this through before committing m’kay?}
Breakfast, snack or dessert
This Banana Oat Snack Cake is worthy of any occasion. Banana-y enough for breakfast (cough). Decadent enough for dessert.
And irresistible enough to snack on morning, noon or night.
Do yourself the favor and immediately reserve some bananas to hang out until they’re spotted correctly, and then bake this cake right away. You will not regret it.
It might just be the best baked banana ever.
A year ago: Healthy Applesauce Oat Muffins
Two years ago: Easy Amish Baked Oatmeal {Overnight Option}
Three years ago: Banana Cream Cheese Coffee Cake with Chocolate Streusel
Four years ago: Chocolate bar with peanut butter
Five years ago: Healthy Dark Chocolate Almond Joy-Bites
six years ago: Blueberry Cream Cheese Muffins
Seven years ago: Wholemeal Cinnamon Applesauce Bread
Eight years ago: 60 Second Chocolate Chip Cookie
nine years ago: Pan-fried butternut squash, sausage and penne pasta
Ten years ago: Chocolate Flan Cake {ie Magic Chocoflan!}
Banana Oat Chocolate Chip Snack Cake
Cake:
- ½ Cup (114 G) butter, softened (I use salted)
- ½ Cup (106 G) packaged light or dark brown sugar
- 1 Cup (235 G) very ripe, mashed bananas (about 3 medium-sized bananas)
- 2 big eggs
- 1 teaspoon vanilla extract
- 1 â…“ 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 Cinammon
- ½ teaspoon baking soda
- ½ teaspoon Salt
- 1 Cup (170 G) chocolate chips
sprinkles:
- ½ Cup (50 G) old-fashioned oatmeal
- ½ Cup (43 G) sweetened or unsweetened coconut flakes
- ¼ Cup (53 G) packaged light brown sugar
- ¼ Cup (57 G) melted butter (I use salted)
- Sprinkle chocolate chips
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Preheat the oven to 350 degrees F. Lightly grease an 8X8 or 9X9 inch baking pan (see note).
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In a mixing bowl (stand mixer fitted with paddle attachment or hand mixer), combine butter and brown sugar and beat until creamy, 1-2 minutes.
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Add the mashed bananas, eggs and vanilla and mix until well combined.
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Add oatmeal, 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 mix too vigorously).
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Spread the batter evenly in the prepared pan.
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To make the crumbles, mix together the oatmeal, coconut, brown sugar, and melted butter in a small bowl with a fork until smooth.
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Distribute the crumbles evenly over the cake and sprinkle with chocolate shavings (to your heart’s content).
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Bake for 25-30 minutes, until a toothpick comes out clean or with moist crumbs and the top springs back slightly when touched.
Pan: If using a glass pan, reduce the oven temperature by 15 or 25 degrees (to prevent the edges from getting too brown while the center remains doughy). Keep an eye on the baking time – it’s likely that the baking time will need to be added if you use a glass pan and lower the oven temperature. If you’re using a 9×9-inch pan, you may need less baking time.
Portion: 1 portion, Calories: 267kcal, Carbohydrates: 32G, Protein: 4G, Fat: 14G, Saturated Fatty Acids: 9G, Cholesterol: 62mg, Sodium: 296mg, Fiber: 3G, Sugar: 16G
Recipe Source: adapted from Jamie Cook’s It Up (sent by a reader, Amy – THANKS!)
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