Banana Oat Chocolate Chip Snack Cake

For 9 -12 servings, Banana Oat Chocolate Chip Snack Cake keeps the list centered on eggs, vanilla extract and baking powder. Set aside about 45 minutes.

• Yield 9 -12 servings
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 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
• 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

1. Preheat the oven to 350 degrees F. Lightly grease an 8X8- or 9X9-inch baking pan (see note).
2. 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.
3. Add the mashed bananas, eggs, and vanilla, and mix until well-combined.
4. 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).
5. Spread the batter evenly in the prepared pan.
6. For the streusel, in a small bowl, mix together the oats, coconut, brown sugar and melted butter with a fork until evenly combined.
7. Spread the streusel evenly over the cake and sprinkle with chocolate chips (follow your heart on this).
8. Bake for 25-30 minutes until a toothpick comes out clean or with moist crumbs and the top springs back lightly to the touch.

Cool the layers before you stack them.