Banana Snack Cake With Coconut, Chocolate And Pecan Streusel
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sweetened Flaked Coconut1.5 cups
All-Purpose Flour1.25 tsps
Baking Powder1 tsp
Kosher Salt1 cup
Pecan (chopped)1 tsp
Baking Soda1 cup
Granulated Sugar2 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
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
6
Butter an 8-inch square baking pan
7
Line it with parchment paper with a 2-inch overhang on two sides
8
In a medium bowl, whisk together the flour, baking powder, salt and baking soda
9
In a small bowl, stir together the banana and sour cream
10
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes
11
Add the eggs one at a time, beating after each addition
12
Beat in the vanilla
13
Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture
14
Fold in the chocolate and coconut
15
Transfer the mixture to the prepared pan
16
Top with the streusel mixture
17
Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes
18
Transfer to a rack to cool completely
19
Lift the cake out of the pan using the parchment paper and cut into squares to serve