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Banana Chocolate Chip Coconut Snack Cake
easy
Snack
American
Banana Chocolate Chip Coconut Snack Cake
15m
Prep
35m
Cook
9
Servings
981
Views
1 photos • Tap to view
An easy, one-bowl banana snack cake packed with bittersweet chocolate chips and toasted shredded coconut for a tender, everyday treat.
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Yumzy
Public Recipe
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Ingredients
- ✓3 medium ripe bananas
- ✓80 ml unsalted butter
- ✓120 ml light brown sugar
- ✓60 ml granulated sugar
- ✓1 large egg
- ✓1 tsp pure vanilla extract
- ✓360 ml all-purpose flour
- ✓1 tsp baking soda
- ✓0.5 tsp fine sea salt
- ✓120 ml sweetened shredded coconut
- ✓180 ml semisweet chocolate chips
Instructions
1
Preheat your oven to 177 °C (175 °C). Lightly grease an 8x8-inch square baking pan and line it with parchment paper, leaving a slight overhang on two sides for easy removal.
💡
Tip:Parchment handles prevent the cake from crumbling when lifted out of the pan.
2
In a large mixing bowl, whisk together the mashed bananas, melted butter, light brown sugar, granulated sugar, egg, and vanilla extract until completely smooth and cohesive.
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Tip:Use well-speckled bananas for maximum moisture and natural sweetness.
3
Sprinkle the all-purpose flour, baking soda, and salt over the banana mixture. Gently fold with a rubber spatula until just combined and no dry flour streaks remain.
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Tip:Avoid overmixing to keep the cake crumb soft and tender.
4
Fold in the shredded coconut and 120 ml of chocolate chips until evenly dispersed throughout the batter.
5
Spread the batter evenly into the prepared pan, smoothing the surface with an offset spatula. Scatter the remaining 60 ml chocolate chips evenly over the top.
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Tip:Topping with reserved chips gives the finished cake an attractive bakery-style look.
6
Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
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Tip:Check near the center rather than edges for accurate doneness.
7
Transfer the pan to a wire cooling rack and let cool for at least 20 minutes before using the parchment sling to lift and slice into 9 squares.
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Tip:Slicing while warm can cause the chocolate chips to smear, but it tastes wonderful warm or at room temperature.
📝 Chef's Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices wrapped tightly in parchment and plastic wrap for up to 2 months.
banana
chocolate chip
snack cake
baking
coconut
easy dessert
afternoon snack
chocolate
chip
snack
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