Deliciously Decadent Banana Oat Chocolate Chip Snack Cake

This banana oat chocolate chip snack cake is incredible! An easy one-bowl wonder, it is 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 banana oat snack cake is truly one of the best things to make with bananas ripening for destruction!

Banana Cake Batter

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

Basic ingredients (with delicious depth of flavor – thank you, brown sugar!):

• butter
• brown sugar
• mashed bananas
• eggs + vanilla extract

This batter also gets a boost from oats in the batter, as well as a bit of cinnamon.

And of course…chocolate chips. 😉

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

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

Don’t Over Mix

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

Over mixing can mean death to a light and fluffy cake batter.

So. Just don’t over mix and we can move on without over talking lectures. Ok?

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 so delicious.

Let’s Talk About 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 for baking this cake, and the mile-high fluffy cake is exceptional.

It can also be baked in a metal or glass pan.

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

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

A Truly Glorious 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, the “sprinkle” of chocolate chips on top do not hurt anything, of course.

Although this next statement will pain me, it must be said: the cake can be made without chocolate chips if you prefer.

{I mean, please just really think that 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 for snacking on morning, noon, or night.

Do yourself the favor of immediately reserving some bananas to hang out until properly spotted and then immediately make this cake. You will not regret it.

It just might be the best banana baked good ever.

One 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 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 Applesauce 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 {i.e. Magic Chocoflan!} 

Banana Oat Chocolate Chip Snack Cake

Yield: 9 -12 servings

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

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

• 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.

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

Serving: 1 serving, Calories: 267kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 62mg, Sodium: 296mg, Fiber: 3g, Sugar: 16g

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