Chewy Banana-Oat Snack Cake
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Chewy Banana-Oat Snack Cake
A moist, chewy snack cake, loaded with banana, oats and coconut.
Yield: 12-16 servings
-
Chewy Banana-Oat Snack Cake
- 1 ½
- ½
- ½
- ½
- ¾
- ½
- ½
- ½
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4
tablespoons unsalted butter, softened
-
2
large eggs
-
1 ½
cups mashed banana (from about 3 very ripe bananas)
- ⅓
- 1
- Topping:
-
¼
cup shredded unsweetened coconut
- ¼
- 1
Center rack in the middle of the oven and prehead oven to 350F. Spray an 8″x8″ square pan with non-stick spray or coat with butter.
Combine the first six ingredients in a medium bowl (the flour through the salt). Mix well.
In a large bowl, beat the butter with the sugars until the mixture is light and fluffly. Add the eggs one at a time, beating well after each addition. Blend in the bananas, yogurt and vanilla, mixing at low speed.
Continuing at low speed, mix in the dry ingredients, mixing just until they disappear into the batter. To be safe, stop the mixer when there are a few patches of flour left and fold in the remainder by hand.
Scrape the batter into the prepared pan. In a small bowl, stir together the ingredients for the topping (oats, coconut and brown sugar) and sprinkle the mixture over the cake. Bake for 40–50 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan until it is room temperature or just slightly warm.
Dana
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- Chewy Banana-Oat Snack Cake
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