Banana Snack Cake with Coconut, Chocolate and Pecan Streusel Recipe

Name: Banana Snack Cake with Coconut, Chocolate and Pecan Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sweetened flaked coconut; 1/4 cup all-purpose flour; 1/4 cup old-fashioned rolled oats; 1/4 teaspoon baking powder; 2 tablespoons light-brown sugar; 1/4 teaspoon kosher salt; 3 tablespoons unsalted butter, at room temperature; 1/2 cup chopped pecans; 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for the pan; 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 1 cup mashed banana (from 3 extra-ripe bananas); 1/2 cup sour cream, at room temperature; 1/2 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 4 ounces semisweet chocolate, chopped; 1/2 cup sweetened flaked coconut

Servings: persons

1/2 cup sweetened flaked coconut
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/4 teaspoon baking powder
2 tablespoons light-brown sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, at room temperature
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup mashed banana (from 3 extra-ripe bananas)
1/2 cup sour cream, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, chopped
1/2 cup sweetened flaked coconut

1
For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl.
2
Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened.
3
Add the pecans and toss to combine.
4
Set aside.
5
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
6
Line it with parchment paper with a 2-inch overhang on two sides.
7
In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
8
In a small bowl, stir together the banana and sour cream.
9
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
10
Add the eggs one at a time, beating after each addition.
11
Beat in the vanilla.
12
Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture.
13
Fold in the chocolate and coconut.
14
Transfer the mixture to the prepared pan.
15
Top with the streusel mixture.
16
Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.
17
Transfer to a rack to cool completely.
18
Lift the cake out of the pan using the parchment paper and cut into squares to serve.

1001

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup sweetened flaked coconut, 1/4 cup all-purpose flour, 1/4 cup old-fashioned rolled oats, 1/4 teaspoon baking powder, and more.

Yes, Banana Snack Cake with Coconut, Chocolate and Pecan Streusel 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.

Banana Snack Cake with Coconut, Chocolate and Pecan Streusel

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