Banana, Coconut, Chocolate Chip Snack Cake – a delicious recipe with bananas, eggs, brown sugar, vanilla, coconut oil, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper.", "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.", "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.", "Add the chocolate chips and coconut. Stir one last time to evenly distribute the add-ins.", "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.", "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."]
1086
kcal
Calories
49
g
Fat
156
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ripe bananas, 2 large eggs (lightly beaten), 2 cups dark brown sugar, 1 teaspoon vanilla, and more.
Yes, Banana, Coconut, Chocolate Chip Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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