This banana oat chocolate chip snack cake is unimaginable! A straightforward one-bowl marvel, it’s so gentle, fluffy, moist and scrumptious!
Each time I make this cake, I hear issues like “smartest thing I’ve ever had” and “unimaginable” and “AMAZING.”
And I don’t disagree. This straightforward banana oat snack cake is actually among the best issues to make with bananas ripening for destruction!
Banana Cake Batter
This easy one-bowl recipe begins with a very simple banana cake batter.
Primary components (with scrumptious depth of taste – thanks, brown sugar!):
- brown sugar
- mashed bananas
- eggs + vanilla extract
This batter additionally will get a lift from oats within the batter, in addition to a little bit of cinnamon.
And naturally…chocolate chips. 😉
I’ve made this cake with old school oats and with fast oats, and both works nice (half of every is an efficient combo, too).
And talking of variations, the cake is scrumptious with all-purpose or complete wheat flour.
Don’t Over Combine
As with all good cake batters, combine all the pieces collectively simply till mixed and no dry streaks stay.
Over mixing can imply loss of life to a lightweight and fluffy cake batter.
So. Simply don’t over combine and we will transfer on with out over speaking lectures. Okay?
Superb Coconut Oat Streusel
A part of what makes this banana oat snack cake so particular is the easy streusel that adorns the highest.
It’s blessedly distinctive and so scrumptious.
Coconut Oat Streusel:
- old school oats (fast oats don’t work as properly within the streusel)
- coconut flakes (sweetened or unsweetened)
- gentle or darkish brown sugar
- melted butter (I at all times use salted butter just like the insurgent I’m)
Let’s Discuss About Cake Pans
This cake will be baked in an 8X8- or 9X9-inch pan. It’s very full in an 8X8-inch pan and bakes fairly excessive, however it’s the pan I take advantage of for baking this cake, and the mile-high fluffy cake is outstanding.
It will also be baked in a steel or glass pan.
If utilizing a glass pan, cut back the oven temperature by 15 or 25 levels and keep watch over baking time (it’s possible the cake will want extra time in a glass pan at a decrease temperature).
This cake will possible bake simply high quality in a 9-inch circle pan, as properly, and doubles for a 9X13-inch pan.
A Actually Superb Cake
The crumb of this cake is flavorful and fluffy and the streusel is buttery, golden, and simply the perfect a part of crunchy.
I imply, the “sprinkle” of chocolate chips on prime don’t damage something, after all.
Though this subsequent assertion will ache me, it have to be stated: the cake will be made with out chocolate chips for those who choose.
I imply, please simply actually assume that by means of earlier than committing, m’kay?
Breakfast, Snack or Dessert
This banana oat snack cake is worthy of any event. Banana-y sufficient for breakfast (cough). Decadent sufficient for dessert.
And irresistible sufficient for snacking on morning, midday, or evening.
Do your self the favor of instantly reserving some bananas to hang around till correctly noticed after which instantly make this cake. You’ll not remorse it.
It simply is likely to be the perfect banana baked good ever.
One 12 months In the past: Wholesome Applesauce Oat Muffins
Two Years In the past: Simple Amish Baked Oatmeal In a single day Choice
Three Years In the past: Banana Cream Cheese Espresso Cake with Chocolate Chip Streusel
4 Years In the past: Peanut Butter Chocolate Chip Bars
5 Years In the past: Wholesome Darkish Chocolate Almond Pleasure Bites
Six Years In the past: Blueberry Cream Cheese Muffins
Seven Years In the past: Complete Grain Cinnamon Applesauce Bread
Eight Years In the past: 60-Second Chocolate Chip Mug Cookie
9 Years In the past: Skillet Butternut Squash, Sausage and Penne Pasta
Ten Years In the past: Chocolate Flan Cake i.e. Magic Chocoflan!
Banana Oat Chocolate Chip Snack Cake
- ½ cup (114 g) butter, softened (I take advantage of salted)
- ½ cup (106 g) packed gentle or darkish brown sugar
- 1 cup (235 g) very ripe, mashed bananas (about 3 medium bananas)
- 2 giant eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cup (135 g) old school rolled oats (see word)
- ¾ cup (107 g) all-purpose or complete wheat flour
- 1 teaspoon baking powder
- 1 teaspoon floor cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips
- ½ cup (50 g) old school rolled oats
- ½ cup (43 g) sweetened or unsweetened coconut flakes
- ¼ cup (53 g) packed gentle brown sugar
- ¼ cup (57 g) melted butter (I take advantage of salted)
- Sprinkle of chocolate chips
Preheat the oven to 350 levels F. Flippantly grease an 8X8- or 9X9-inch baking pan (see word).
In a mixing bowl (a stand mixer fitted with the paddle attachment or utilizing a handheld electrical mixer), add the butter and brown sugar and blend till gentle and creamy, 1-2 minutes.
Add the mashed bananas, eggs, and vanilla, and blend till well-combined.
Add the oats, flour, baking powder, cinnamon, baking soda, salt and chocolate chips. Combine till the dry components are simply mixed and no dry streaks stay (do not over combine).
Unfold the batter evenly within the ready pan.
For the streusel, in a small bowl, combine collectively the oats, coconut, brown sugar and melted butter with a fork till evenly mixed.
Unfold the streusel evenly over the cake and sprinkle with chocolate chips (observe your coronary heart on this).
Bake for 25-Half-hour till a toothpick comes out clear or with moist crumbs and the highest springs again calmly to the contact.
Pan: if utilizing a glass pan, cut back the oven temperature by 15 or 25 levels (to stop the perimeters getting over browned whereas the center stays doughy). Regulate baking time – it’s possible baking time will must be added if utilizing a glass pan and decreasing oven temp. Additionally, if utilizing a 9×9-inch pan, you might want much less baking time.
Serving: 1 serving, Energy: 267kcal, Carbohydrates: 32g, Protein: 4g, Fats: 14g, Saturated Fats: 9g, Ldl cholesterol: 62mg, Sodium: 296mg, Fiber: 3g, Sugar: 16g
Recipe Supply: tailored from Jamie Cooks It Up (despatched to me by a reader, Amy – THANK YOU!)
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