Banana Snack Cake with Coconut, Chocolate and Pecan Streusel

Banana Snack Cake with Coconut, Chocolate and Pecan Streusel is a hor d'oeuvre that serves 16. For 52 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 249 calories. 17 people were glad they tried this recipe. Head to the store and pick up sweetened coconut, baking powder, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes include Streusel-Topped Banana-Chocolate Snack Cake, White Chocolate Coconut Banana Snack Cake, and Banana Streusel Snack Cake.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

For the streusel

1. 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. Set aside.

4. 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.

5. 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.

6. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

7. Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut.

8. Transfer the mixture to the prepared pan. Top with the streusel mixture.

9. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.

10. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

Nutrition Information:

covered percent of daily need