Banana, Coconut, Chocolate Chip Snack Cake

By • June 13, 2013 • 63 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? (Note: This is a sweet recipe!)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
  • 10 tablespoons coconut oil
  • 1 cup all-purpose flour
  • 3/4 teaspoon 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.

Topics: Cake

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Comments (63) Questions (2)


3 days ago A Lee

I have always melted the coconut oil before measuring, unless the recipe author says not to do so.


3 days ago Debbie

I am new to cooking with coconut oil, so I am not sure if I am supposed to melt it first to use in this recipe. Looking forward to your response, I can't wait to make this cake.


2 months ago Heather Phelps-Lipton

has anyone converted this recipe for weight measurement? if yes, I'd love to have it. thanks!!!


3 months ago A Lee

So, if you're trying this recipe for the first time, you might want to read the comments. I didn't. I just looked at the recipe and decided to make half in an 8x8. I also generally reduce the oil and sugar in recipes and use a mix of flours plus some ground golden flaxseed to make things healthier. So, just as a reminder, my changes are for half a batch in an 8x8 pan: I reduced the coconut oil (4T rather than 5T). I used 3 oz brown sugar (rather than a full 1/2 C). I used 1 1/4 oz mix of AP and White whole wheat and 1/2T+ of ground flax seed. Because I wanted more of a snack cake, I added 1/4 tsp baking powder. The result was a very thin cake-like cookie. If I were to do this again, and I might, I would go ahead and double the ingredients and use the 8x8 pan. I didn't realize it was going to be so thin. The author does say that these are based from a Blondie recipe and so one should expect them to be more like a cookie. However, I think the addition of the baking powder gave it a cake-like texture. So, that's what I'd recommend to anyone who wants more of a snake cake.


3 months ago gingerbi

I baked this snack cake for the valentines day party. Everyone loved it. The aroma was too good. Thank You so much for posting this wonderful recipe.


4 months ago bsturt

I made these over the weekend. The only change I made was swapping butter for the coconut oil. Great flavor, easy to make. My husband and I love them! Thanks for the great recipe.


4 months ago Stacey!!! I made them exactly as written. I only wish I'd read the comments again (I'd pinned this recipe to "try later"). I will lower the coconut oil next time. But the flavor... oh my! Thank you for sharing these little slices of heaven!


5 months ago Emily Jang

I made this twice because I was tired of the same old banana bread recipes and I had 5 super ripe ready to throw away bananas in the fridge. I made these prior to reading the comments. I agree with a lot that has been said. While making these as is would be "successful", I recommend adjusting to your tastes based on what has been said. I bake a lot so I have a lot of experience. As I read the ingredients when I made them, I thought to myself this is way too much oil and sugar for the proportion of ingredients so I cut the sugar in half but kept the oil. I planned to make 2 versions, testing out butter v. coconut oil. The first batch I modified by using 3 small super ripe bananas, 8 Tbsp butter + 2 Tbsp coconut oil, 1 c dark brown sugar, loosely packed, reduced salt to 1/4 tsp, omitted the coconut, and plus all the other ingredients it called for. Yes, it came out very oily and still extremely sweet for my tastes (American baked goods are usually way too sweet for me) but still very delicious. The next batch I modified it more just for fun - reduced to 1/2 c tightly packed light brown sugar, reduced to 8 Tbsp coconut oil, increased to 1 + 1/3c flour, reduced salt to 1/2 tsp omitted the vanilla extract and semi-sweet chocolate chips, added cinnamon, nutmeg & ginger. It turned out really really nice, not too sweet, still moist & flavorful. I loved the coconut oil and I'll be using that instead of butter. It's so moist but doesn't feel super rich. I am happy they posted this recipe but surprised at the sugar & oil proportions. I will be modifying this some more but I'm so thankful I came across it.


6 months ago Violet U

I made these yesterday - the only modifications were to use 8T of coconut oil (it was hard to measure, so I'm estimating) and to use white sugar + molasses because I didn't realize that I had run out of brown sugar. They turned out fabulous! Great recipe!


6 months ago ATG117

Thanks for the feedback. Glad you liked them!


6 months ago KitchenKim

I will try this recipe tomorrow, but I do not have coconut oil. I have butter, canola oil, or grape seed oil and want to halve the amount of fat and substitute unsweetened applesauce for the other half. Can you please advice me on the best oil to use and your thoughts on the unsweetened applesauce?


6 months ago ATG117

The coconut oil is what really makes these distinct and gives them a coconut flavor. I would not recommend making them with applesauce either. If you want to sub applesauce in, I would suggest making a standard banana cake recipe.


7 months ago allison

Has anyone found the coconut oil hard to measure? Perhaps that might be an answer as to why some found this so oily. Also have my fellow bakers "packed" the brown sugar, another reason why it might have been too sweet? I have used dark chocolate chips because I was too worried about the sweetness the first time I made them. This recipe is a keeper.


6 months ago ATG117

I measure the coconut oil from a solid state, which is how I keep mine i.e. not warm enough to be liquid.


4 months ago Julie Wolman

I melt mine gently first and then measure . And of course I Love recipes that include weight measures too !!!


8 months ago Melanie

To make these less sugary, I substituted 1 c. coconut palm sugar, then added only 1/2 c. of brown sugar. I also threw in some toasted walnuts, a teaspoon of cinnamon, and used some sweetened coconut and some unsweetened. They only needed 39 minutes, and turned out delicious! Hope you don't mind the recipe tweaking!


8 months ago Dana A

Yum! Good to know - I was going to make a similar modification.


8 months ago Peggy Kovacs

My husband and I found these banana, chocolate, coconut bars a little bit of heaven. We started eating them while still quite warm, right out of the oven.
I decreased the coconut oil to 8 Tbs. as some had recommended, added chopped walnuts and 1/2 tsp. each baking powder and baking soda, increased the flour slightly by mounding the cupful, and voila...a chewy, crispy, not too sweet banana brownie! Great way to use up ripe banana. I will definitely make this again and please, disregard those negative comments. My parchment paper hadn't absorbed any oil. These were delicious!!


6 months ago ATG117

Thanks! Glad you enjoyed.


9 months ago Kimberly

I made these last week. I used white sugar and used walnuts instead of coconut flakes and butter instead of coconut oil so it was like a verry rich brownie and was the best! I had to give them to my friends be couse I was binge eating them. It was excellent!


11 months ago Victoria Stanbach

I just made these. I used coconut flour and added extra coconut! So good! Thanks!


11 months ago ATG117

Glad you liked them!


11 months ago Diana Gloria Hoffman

I tried the variation Monique posted a couple months ago, but kept the chocolate chips/shredded coconut the same. It turned out pretty well - amount of grease was as expected and I liked that it wasn't overly sweet.


12 months ago Kat

I cut back on the oil like others did, but it still came out super dense and kind of oily. I'm at a loss.


11 months ago ATG117

Sorry you weren't happy with the results. It's a dense bar. Oil will always make baked goods more oily than butter, but mine haven't been too oily, so it's hard to advise.


about 1 year ago Jennifer Speth

This recipe turned out delicious! I did use a little less coconut oil (8 Tbl instead of 10...and only because it was easier to measure 1/2 cup oil!) and I only had light brown sugar, but it turned out fantastic. Moist, dense and delightfully chewy. The coconut adds a really nice touch and I have been enjoying it daily in my lunch. I will definitely be making it again!


12 months ago ATG117

Thanks for the feedback! It seems like a bunch of folks have had luck with using less oil. Because I didn't test it this way, I'm nervous to change the proportions, and the truth is, I can no longer edit the recipe anyway.


about 1 year ago monique

if you have a choice of oils I'd do pure virgin coconut oil. other good substitutes are a organic sunflower seed oil or organic canola


about 1 year ago jessica

can i substutite fractionated coconut oil for reg. coconut oil in this receipe or what other oil?


12 months ago ATG117

I wouldn't substitute another oil. The coconut oil is what gives the dessert its character. But you could sub in butter. The original recipe this one is adapted from used butter.