Best Streusel Topped Banana Chocolate Snack Cake Recipes

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Banana Snack Cake with Coconut, Chocolate and Pecan Streusel image

The overripe banana is the baker's best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. Here I've mashed them into a super-moist snack cake. The pecan and coconut streusel takes this treat way above the average banana bread and chunks of chocolate make the tender crumb irresistible.

Provided by Samantha Seneviratne

Categories dessert

Time 2h

Yield 16 servings

Number Of Ingredients 20

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

Steps:

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

CHOCOLATE-BANANA SNACK CAKE

Chocolate-Banana Snack Cake image

This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 9

Number Of Ingredients 10

Ingredients

2 very ripe medium bananas
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g