Banana, Coconut, Chocolate Chip Snack Cake

By • June 13, 2013 • 28 Comments


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Author Notes: Melissa Clark's Chocolate Crusted Banana Blondies (originally seen on notderbypie) were the source of my inspiration. In Melissa's version, the butter is browned and the banana mixture is poured over a chocolate cookie and butter crust. I wasn't crazy about the cookie crust idea and I happened to be out of butter. But overripe bananas were calling, so I decided it was time to venture off on my own. I used coconut oil instead of butter, added chocolate chips, and 2 handfuls of coconut to continue the coconut theme. I decreased the sugar slightly and increased the salt by a pinch. The result is truly delicious. Who doesn't need another way to use overripe bananas?ATG117

Food52 Review: We make our home in Phoenix, AZ, but spend the summer in a little 600-square foot cottage in Sonoma, CA. We make car trips between Phoenix and Sonoma a couple of times a year with three furry "children" in tow. We look for snacks that carry well, can be eaten (in the car) without too many crumbs, and require little refrigeration. This snack cake fits the bill! Moist, delicious and crumb-free, I can easily imagine it as a favorite "go-to" snack for travel.Betsy Hinson

Serves 15

  • 2 ripe bananas
  • 2 large eggs (lightly beaten)
  • 2 cups dark brown sugar
  • 1 teaspoon vanilla
  • 12 tablespoons coconut oil
  • 1 cup all-purpose flour
  • 3/4 teaspoons fine sea salt (plus more for sprinkling)
  • 1/2 cup semi-sweet chocolate chips
  • 2 handfuls shredded coconut (sweetened or unsweetened)
  1. Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper.
  2. Mash bananas in a bowl and push them to one side to make room for the "liquid" ingredients. Add the eggs, dark brown sugar, vanilla, and coconut oil.
  3. In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture. Stir with a whisk just until combined.
  4. Add the chocolate chips and coconut. Stir one last time to evenly distribute the add-ins.
  5. Pour batter into the prepared pan and sprinkle (from a height) with fine or flaky sea salt to lightly dust the surface of the cake.
  6. Bake for 45 to 55 minutes (mine was done after 45 minutes), or until a toothpick comes out mostly clean. Allow to cool on a wire rack before slicing.

Tags: breakfast, overripe bananas, portable, snacks

Comments (28) Questions (1)

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15 days ago youngmee

My cake came out delicious! I did cut back to 1 and a 1/2 cups of sugar, and I used 6 tablespoons of fat-free Greek yogurt and 5 tbsp of coconut oil instead, after reading the comments. I was a little scared cuz when I peeked in the oven the cake was still "bubbling" from the coconut oil, but when it cooled, it wasn't excessively greasy. The coconut is a nice addition.

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18 days ago Alison C

I should have read the comments before baking. My cake came out incredibly oily and I even tried to soak some of it up with paper towels. I wish I had cut down on the coconut oil because it tastes pretty good!

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19 days ago Danielle Celmer DiCesare

not very good. I wanted it to be but it wasn't . greasy and flat

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20 days ago TN Meredith

TNMeredith
I think this recipe is a definite keeper! I used Splenda brown sugar instead and it turned out perfectly!

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24 days ago mhall

I followed this recipe exactly and mine came out very greasy, flat and sweet. I think there should be more flour to absorb the oil and a levener so it rises. I will try the this again but with many changes.

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about 1 month ago Shuchi

I gave this a try today and only put in 11/4 cup of brown sugar (before even reading the comments I knew it was way too much and I don't like my desserts too sweet!) and reduced the oil to 8 tbsp [used light olive oil instead]. I also and gave it a 3 minute broil in the end to brown the top. Mine baked in 35 minutes and the outcome was cake that was crusty on the outside and moist on the inside. Although it's not the best cake I've had, it definitely is quite an fairly effortless recipe, so I will be doing a repeat:)

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about 1 month ago Annette

My snack bars turned out wonderfully. Took them to a meeting and they quickly disappeared. Very popular!

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about 1 month ago Annette

Well, I should have read these comments before I made this recipe. Mine is in the oven right now and smells absolutely devine. I didn't want to spend over $8 for the coconut oil so used the grape seed oil I already had. I hope it turns out ok and not like some of the posted comments. Time will tell...

Stringio

about 1 month ago Theresa Chalmers

I got rid of all the chocolate chips (unnecessary in my mind), added diced dates which are naturally sweet, and used only 1 cup of brown sugar. It turn out very very good and much more healthful than the original recipe. I could really taste the banana and dates. I do not like sugar overpowering the ingredients.

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2 months ago pattyrat

I mostly disagree with these comments. I made these, according to the recipe, and while they are very rich and maybe slightly heavy on the oil - they are not a mess or overly greasy or sweet. They are sweet, but I think this is more a matter of preference. I think it's unfair to be so harsh and say the recipe is "wrong." If you don't care for the taste, that's one thing. I probably would cut back slightly on the oil next time, but the flavor was very good - and the crunchy edges were the best!

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3 months ago MaggieK

I agree with most of the comments. These were super sweet and super oily. The flavor combination was nice but next time I would cut the sugar and oil each by 1/3, at least!

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4 months ago ChickenMom

I love online recipes and am grateful for anyone who will take the time to share them. That said, I am surprised that Food52, which is usually an inventive resource has touted and continues to PROMOTE this recipe. I, like many others even cut down on the excessive sugar and coconut oil. Like everyone else, I found it very greasy and overly sweet. Essentially a waste of good ingredients. It also makes me now wary of future Food52 recipes.

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4 months ago mary dekleva

Agree Chickenfog. Not only was the amount of sugar disturbing but the oil laden results were just gross.

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4 months ago Frances Peets

Made this the other day and was pleasantly surprised. I am not a banana chocolate chip fan. I shaved the chocolate with a knife. I used 3/4 cup w. wheat flour and the rest all purpose as that is all I had in the house. Will definitely make it again. Probably soon for my son's return to Vancouver, Canada in the new year.

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4 months ago Chickenfog

I'm wary of 52 recipes now b/c this one clearly is wrong. I have never, ever seen that ratio of sugar to flour in anything. I have no idea how this worked for anyone who followed this recipe. Are these typos??

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4 months ago mary dekleva

It shouldn't matter whether the coconut oil is measured in solid or liquid form -- a tablespoon is a tablespoon. There seems to be too much liquid (oil & bananas) to be absorbed by only 1 cup of flour. The moistness should be imparted by the bananas but this was "heavy" with oil. Similarly, the ripe bananas are sweet & 2 1/4 or even 2 c. of sugar is overkill. The measurements as given won't allow for a cake-like texture or snack cake.

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4 months ago cstutz

I used the coconut oil in a solid state, and worried about how it would melt into the batter. I stopped at about 10 tbs. and used canola oil for the rest. It melted beautifully and makes a crisp edge, which I like. I also cut the sugar a bit and it's still plenty sweet. I was pleasantly surprised by the rich flavor and non-greasy quality. It's definitely moist, but I would not describe it as oily or greasy.

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4 months ago ATG117

Hi folks. Just seeing some of these comments. I'm not sure why the recipe hasn't worked out for some and has for others. The only thing I can think to clarify is that the coconut oil should be measured from a solid state. If you're worried about sweetness, It sounds like knocking the brown sugar down to 2 C works (i already decreased it from the original 21/2, but this is a sweet recipe). Otherwise, it was tested by me, adapted from a NYT recipe, and presumably tested by Food52, since sadly that photo you see is not one I took. Wish I could trouble shoot more, but I'm just not sure why people have had such different results. It has always worked deliciously for me.

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4 months ago cstutz

I made this last night and it is AMAZING!

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4 months ago mary dekleva

It's baking as I type. It smells like an overly sweet coconut candle. Unfortunately, I didn't read the comments prior to making this, otherwise, I wouldn't have wasted the good (costly) ingredients as Wisdm stated. From the start, lining the pan with parchment paper didn't seem right since the pan is higher than a cookie sheet. I don't understand how this horrible recipe is a community pick & entered in a contest. Is it because the ingredients sound good together?! Not based on the actual outcome?! I've thrown away several baking "recipes" by bloggers who create their own recipes. There's always too much of one ingredient & it turns out horrible (ends up in the garbage). Needless to say, I don't trust this site for recipes since they don't seem to be tested before they're posted.