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.
Coconut Oat Streusel:
- old-fashioned oats (quick oats don’t work as well in the streusel)
- coconut flakes (sweetened or unsweetened)
- light or dark brown sugar
- melted butter (I always use salted butter like the rebel I am)
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
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 (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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from Jamie Cooks It Up (sent to me by a reader, Amy – THANK YOU!)
I followed this to the letter with bananas my daughter had given me from a locally grown source. (We are in south Florida)).
Mel, I love that you include the weight measurements. It makes my life so easy. Thanks for another winner. The oats were a delicious addition & I used unsweetened shredded coconut from Trader Joe’s .just very yummy…& yes to chocolate chips (pretty much always).
This is easily one of the best snack cakes ever! Mine was dense and moist and gooey…completely comfort-food satisfying!
A home run, as always from Mel! I’ve been a follower from the beginning and everything she posts is a home run for my family. Thank you for all of your efforts and hard work!
So yummy! My 9 year old gave it a 100 out of 1. Making it again here soon. Thanks!!
This was excellent! What is the best way to store it?
I think it’s best covered and kept at room temperature.
This cake is delicious. Easy to make, nice size, and stays fresh for a few days. Will definatly make again!
Great flavor, texture and moist. Used quick oats, but can tell old fashioned would make the texture different! I used a 8×8 glass pan (the only one clean ). Had it at 330 degrees and it took 48 minutes before testing done!! Loved the coconut
So we doubled it and did a 13 x 9 pan. Not sure @ time and if our oven may be off but took @ 45 mins. The topping with the melted butter seemed to make it appear visually loose or uncooked, so basically I cooked it til is wasn’t. We let it cool for @ 2 hours and had to try. So yummy, I don’t know if I still undercooked as haven’t gotten to middle and cool but wad super yummy warm, edges a bit crisp, almost like a brownie. Did we do something incorrect? Or do you have recommendations for time on doubling recipe? It is still quite tall so it may do great I’m jellyroll pan for original time? Thank u so much for the advice and great recipes:)
Hi Martha, what type of 9X13 pan did you use? Was it glass or metal or ceramic?
Has anyone tired to adjust the recipe for an 11 x 17 jelly roll pan?
yum.
whole pan was gone!
This is amaaaazing!! I needed to cook it about 5-7 minutes longer than stated. It is soooo yummy!
Another delicious way to use up bananas past their prime! Perfect for breakfast or snack. The coconut is key. I may even add nuts next time. Thanks for another great recipe!
Delicious! I love the addition of the coconut.
For anyone who interested this cake adapts very well to being egg free/vegan.
I substituted 1/2 cup unsweetened applesauce plus an additional 1/2 tsp baking powder for the eggs and canola oil for the butter in the cake and used dark chocolate chips.
For the struesel I used vegan butter.
The cake came out fluffy, moist and delicious.
Thank you for a great adaptable recipe!
We aren’t chocolate eaters, so I substituted pecans for the chocolate. Really easy and really delicious!
SOOO good! I am team Mel’s mom, though; I used mini chocolate chips and it was a great choice. Another winner of a recipe; thanks, Mel!
delicious! easily made gluten free w/ sub of King Arthur GF All Purpose Flour
How is this so good?!! Almost has German chocolate cake vibes with that coconut on the top. Perfect, as is. This will be on repeat. Thanks.
Yum, as is!
Best banana cake I’ve ever had! It’s great for a breakfast cake or a dessert!
Great texture, moist and delicious. Made it for breakfast! Yum!
This was yummy! I made it GF with GF oats, GF flour etc. same measurements.
It was a little sweet for me- I’d probably even cut the sugar in half- my bananas were super ripe. I didn’t have whipping cream- so I put some whole Milk yogurt on top- Yummy!
My family loved this recipe.
I was hesitant to make this as I love your banana bread recipe and also the banana chocolate chip snack
Cake. I make those two recipes all the time. I highly recommend using the mini chocolate chips.
Thank you for another great recipe. I have been following the blog for 12 plus years.
This cake was absolutely delicious! The streusel makes it – don’t leave it out. The cake is very sweet. My bananas were very ripe and so that might have added to the sweetness. I am going to try to cut some of the sugar out and see if it is still as good. The streusel also adds to the sweetness of the cake. I used unsweetened coconut and it was still very tasty. I want to eat this every day and so I need to figure out how to it keep the calories down. Thanks Mel for another home run recipe.
Amazing. Incredible. Perfection. I can’t get over how good this is. Like, I could eat it all day every day! Thanks for sharing!
Hi. What are your thoughts about freezing this cake?
The cake part would freeze great. I’m not sure about the streusel. But I think it’s worth a try (the streusel might be a bit softer after thawing).
Made this, looks exactly like all the pictures. Just tried it, pretty gross!! Husband agreed
Nope. It’s delicious.
Husband and three kids LOVED this! Gone in an hour. Wonderful recipe, Mel!
Yeah it wasn’t good for me either. Super dense and I couldn’t get the center done without burning the edges. But even the edge pieces were so dense and wet (for lack of a better word). Threw it all away after just a couple of bites.
I have bananas that would be perfect for this and everything else except the coconut. Do you have any substitutions you can think of or what are your thoughts on leaving it out?
You could try adding extra oats in place of the coconut.
I’ve made this twice – once with sliced almonds in the streusel and once with coconut. I actually preferred the sliced almonds for the added texture.
Will gluten free oats work
Yes!
Did you use a gluten free flour too? Any luck?
Made this without the streusel, used white whole wheat flour. Your banana bread is already my favorite banana recipe, this is just as delicious. So moist and flavorful. My husband couldn’t stop eating it. Will definitely be making this again and again.
I had 3 very ripe bananas so I figured it was fate when I saw this recipe. I’m so glad that I did-this was amazing!
Tasty
These were delicious! They felt like half banana bread half coffee cake with a seven layer magic bar on top as the streusel! Loved the crunchiness of the topping. I did feel the chocolate chips were a little heavy handed, but this could have been because we ate it really warm, or because I only had full size chips, where minis may have been better. Overall, I’d probably only decrease the amount of chocolate chips a bit!
Your description sold me, “felt like half banana bread half coffee cake with a seven layer magic bar on top as the streusel!”. Thank you!!
I agree! I made it once with the full cup and once with about 1/3 cup chocolate chips. I preferred the lesser amount. The cake has such a delicious flavor on it’s own so having less chocolate chips allows you to get more of the actual cake flavor.
Could I use a 9×13 pan instead and just double the recipe, or would that mess up the recipe? I usually like to make things like this in a larger pan because it disappears so fast!
Yes, it doubles just fine in a 9X13-inch pan.
Came out absolutely perfect! Thank you, Mel!
Can I substitute almond flour for the all purpose flour?
I haven’t tried that, so I can’t say how it would work. Sorry I’m not more help. Good luck if you experiment!
Annoying question (sorry)
But do you think it would be possible to make this without eggs?
Maybe substitute with applesauce or Greek yogurt?
Appreciate any insight! This looks super yum.
Hi Glenda, it’s definitely worth trying an egg-free variation but where I haven’t tried it myself, I can’t say what would work for sure. I know a lot of people have good luck subbing in a “flax egg” substitute for eggs.
I’m not sure if I’ve ever made one of your recipes the same day you post it, but I was already planning on making your buttermilk banana bread today since some bananas needed to be used up. I wasn’t really feeling banana bread (we make it a LOT) so jumped on your site to look for something else to use them in and it was just meant to be!! This is so yummy! We had our first samplings of it (besides the licking the bowl and eating bits of the streusel) while it was still just barely warm and then ate another piece later once it was fully cooled. We loved it both ways but the slightly warm a little more. That streusel is heavenly! I love coconut so much!!!
We made this tonight and it is SO, SO delicious! I will be waiting in anticipation for my next batch of bananas to ripen!
Thanks for letting me know, Heather!!
Making it now, and noticing it’s not really a one bowl wonder. Maybe a two bowl wonder?
Oh, haha, I guess you are right with that streusel! I was only thinking of the batter, but you’re right – it does require two bowls!
One bowl! Didn’t even wash it out between cake and streusel!
How banana-y is this? I can’t handle bananas, except in banana bread. Is the banana flavor stronger than in banana bread?
I don’t think the banana flavor is any stronger than banana bread (but it’s definitely banana-y – as in, you eat it and know it’s a banana cake).
Mel, my baking trademark is adding mini chocolate chips to most EVERYTHING that is made! Plan to make this in the coming week! I like easy, sounds delish and I love coconut too!! Baking trifecta! lol
Mini chips would be excellent here (more chocolate spread out into every bite!). My mom uses mini chocolate chips exclusively also!
Can frozen bananas be used in this recipe? (Thawed before mixing of course.)
Liz, I would think so because every banana that starts to brown, in my home, gets frozen for creations like Mel’s!!
Hi Liz! Should work just fine!
Mel, this is amazing. You said to make it (on Instagram) and so I did. When Mel speaks, LISTEN. 🙂
I was out of chocolate chips, so I chopped up a Trader Joe’s Dark Chocolate Baking bar- so good.
Thank you for another great recipe!
Ugh. I love your guts, Tami – thanks for letting me boss you around.
I just made this today and it is sooo good!! Thanks Mel!
You’re amazing for making it so fast, Katie! Thanks for letting me know!
Mel, would there need to be any adjustments to make these as cupcakes? Thanks!
Hi Tara! I don’t think you’d need to adjust the batter/recipe, but the cupcakes will definitely bake for quite a bit less time. Report back if you try it!
Muffins were a success! I cooked them at 350 for 20 minutes. They were a hit at work! Thanks, Mel, for another winner!
Yay! Thanks for reporting back on how the muffins worked out!
Hi ! If I leave out the coconut flakes (allergic), do I increase the amount of oats and chocolate chip?
Thanks!
Was wondering the same. Would I increase the oats another 1/2 cup and add a couple more tablespoons of brown sugar? Thanks for the recipe. My bananas are ready and waiting.
Yes wondering the same about omitting the coconut
I haven’t tried the streusel without the coconut, so feel free to experiment! I think subbing in another 1/2 cup oats for the coconut is a good starting place.
Hi Mel,
Could I replace the butter with coconut oil in this?
I haven’t tried it, but I bet that would work just fine!
Did you end up doing this? If so, how was it?
How much chocolate chips do you put in the actual cake? Only the amount for the streusel is listed. 🙂
1 cup! (Just added it to the recipe)
You mean someone would think leave off the chocolate chips? I could definitely justify making this for breakfast and I bet its even better the next day!