1cup(235g)very ripe, mashed bananas (about 3 medium bananas)
2largeeggs
1teaspoonvanilla extract
1 ⅓cup(135g)old-fashioned rolled oats (see note)
¾cup(107g)all-purpose or whole wheat flour
1teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonsalt
1cup(170g)chocolate chips
Streusel:
½cup(50g)old-fashioned rolled oats
½cup(43g)sweetened or unsweetened coconut flakes
¼cup(53g)packed light brown sugar
¼cup(57g)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
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 9x9-inch pan, you may need less baking time.