Banana Chocolate Chip Oatmeal Cake is amazing! An easy one-bowl wonder that is light, fluffy, moist and delicious!
Every time I make this cake, I hear things like “best thing I’ve ever tasted,” “amazing,” and “amazing.”
And I’m no different. Banana Chocolate Chip Oatmeal Cake is one of the best things you can make with bananas that are ripe for destruction!
Banana Cake Batter
This easy one-bowl recipe starts with a super easy banana cake batter.
The basic ingredients (with a delicious depth of flavor, thank you, brown sugar!):
- Shortening
- Brown sugar
- Mashed banana
- Egg + vanilla extract
Banana Cake Batter This easy one-bowl recipe starts with a super easy banana cake batter.
The basic ingredients (with a delicious depth of flavor, thank you, brown sugar!): Shortening Brown Sugar Mashed banana Egg + vanilla extract
Don’t Overmix
As with all good cake batters, mix everything together until combined and there are no dry streaks.
Overmixing can kill a light, fluffy cake batter.
So don’t overmix and we can move on without over-lecturing. Yes?
Amazing Oatmeal Coconut Streusel
Part of what makes this banana oatmeal cake so special is the simple streusel that decorates the top.
It’s unique and delicious.
Coconut Oatmeal Streusel:
- Old-fashioned oats (instant oats don’t work well in streusel)
- Coconut flakes (sweetened or unsweetened)
- Light or dark brown sugar
- Butter, melted (I always use salted butter like Rebel)
Let’s talk cake pans
This cake can be baked in an 8X8 or 9X9 inch pan. It fills up quite a bit in an 8X8 inch pan and bakes high, but this is the pan I use to bake this cake, and the mile-high fluffy cake is outstanding.
It can also be baked in a metal or glass pan.
If you are using a glass pan, reduce the oven temperature by 15 or 25 degrees and monitor the baking time (the cake will likely need more time in a glass pan with a lower temperature).
This cake would probably also bake well in a 9″ cake pan and could be used in a 9X13″ cake pan.
A truly glorious cake
The crumble of this cake is delicious and fluffy, the streusel is buttery and golden, and best of all, it’s crunchy.
I mean, a sprinkle of chocolate chips on top doesn’t hurt, of course.
While this statement may be painful for you, it has to be said: the cake can be made without chocolate chips if you prefer.
{I mean, think twice before you commit, okay?}
Breakfast, Snack or Dessert
This banana oatmeal cake is perfect for any occasion. It has the perfect banana flavor for breakfast (cough). It’s delicious for dessert.
And it’s irresistible enough to have as a snack in the morning, afternoon or night.
Do yourself a favor and immediately set aside some bananas so you can find this cake and make it. You won’t regret it.
It might be the best banana bread you’ve ever had.
Oatmeal, Banana and Chocolate Chip Cake
Makes: 9-12 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
Cake:
- ½ cup (114 g) melted butter (I use salted)
- ½ cup (106 g) light or dark brown sugar
- 1 cup (235 g) very ripe bananas, mashed (about 3 medium bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (135 g) old-fashioned rolled oats (see note)
- ¾ cup (107 g) whole wheat or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips
Streusel:
- ½ cup (50 g) old-fashioned rolled oats
- ½ cup (43 g) sweetened or unsweetened coconut flakes
- ¼ cup (53 g) packed light brown sugar
- ¼ cup (57 g) melted butter (I use salted)
- A few chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly grease an 8×8 or 9×9-inch baking dish (see note).
- In a mixing bowl (stand mixer fitted with paddle attachment or using a handheld electric mixer), add the butter and brown sugar and mix until light and creamy, 1-2 minutes.
- Add the mashed bananas, eggs, and vanilla and mix until well combined.
- Add the oats, flour, baking powder, cinnamon, baking soda, salt, and chocolate chips. Mix until the dry ingredients are combined and there are no dry streaks (do not overmix).
- Spread the batter evenly into the prepared pan.
- To make the streusel, in a small bowl, mix the oats, coconut, brown sugar, and melted butter with a fork until evenly combined.
- Spread the streusel evenly over the cake and sprinkle with chocolate chips (follow your heart here).
Bake for 25 to 30 minutes until a toothpick comes out clean or has moist crumbs and the top springs back slightly to the touch.
Note:
Oatmeal: I made this cake with 100% traditional oats and also with half traditional and half quick oats. I think 100% quick oats would also work well in the batter. Traditional oats work best in the streusel for the best texture.
Pan: If using a glass pan, reduce the oven temperature by 15 to 25 degrees (to prevent the edges from browning too much while the center remains doughy). Watch the baking time; you may need to add baking time if you are using a glass pan and lowering the oven temperature. Also, if you are using a 9×9-inch pan, you may need to bake less.
