Banana, Coconut, Chocolate Chip Snack Cake

By • June 13, 2013 • 54 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.
Jump to Comments (54)

Tags: breakfast, overripe bananas, portable, snacks

Comments (54) Questions (1)

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Stringio

28 days 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!

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18 days ago ATG117

Thanks for the feedback. Glad you liked them!

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about 1 month 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?

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about 1 month 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.

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about 1 month 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.

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18 days 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.

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3 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!

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3 months ago Dana A

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

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3 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!!

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about 1 month ago ATG117

Thanks! Glad you enjoyed.

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4 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!

Stringio

6 months ago Victoria Stanbach

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

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5 months ago ATG117

Glad you liked them!

Stringio

6 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.

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6 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.

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5 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.

Stringio

7 months 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!

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7 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.

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8 months 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

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8 months ago jessica

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

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7 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.

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8 months ago monique

Made this today! Here are my adaptations:
Wet ingredients: used 3 bananas, 1/2 cup dark brown sugar combined with 1/2cup white granulated sugar, 4.5 Tbsp of coconut oil.
Dry Ingredients: 1-1/4 cup of unbleached flour combined with 1/2 tsp of baking soda and 1/2 tsp of baking powder. 1 square of unsweetened baking chocolate chopped and 1/2 cup of unsweetened desiccated coconut. This created a great moist enough texture, not dense snack cake.
fyi: there is no right and wrong BUT for the sake of good health (we have high nrs of diabetes, high blood pressure and alarming nrs of obesity amoung our youth) why NOT modify and balance out our recipes??

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8 months ago Ariane

Uh, got really worried since I didn't read the comments until *after* I put these in the oven. Fortunately, this was just my test batch, rehearsing for company tomorrow night and lots of it. More fortunately (and proving that you never can tell from comments), my husband and I tasted and agree: it's delicious -- not greasy, not overly sweet -- and the surface crispiness is a really nice texture. Can't wait to serve with ice cream - yum!

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8 months ago ATG117

So glad it worked for you, and thanks for posting! It's frustrating when you know a recipe works but somehow doesn't generate the same results across the board.

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8 months ago Ariane

And just to let you know: made a second batch, served them for Easter dessert, and they were demolished. Several people asked for the recipe, so seemed like a crowd-pleaser to me. I did cut back the coconut oil on the second batch just to see what would happen -- came out fine, though I don't think anyone but me knew the difference. Thanks!!

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7 months ago ATG117

Thanks for the feedback!

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9 months 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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9 months 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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9 months ago Danielle Celmer DiCesare

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

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9 months 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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9 months 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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9 months 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:)