Banana Cake with Coconut-Chocolate Chip Streusel

Get ready to sink your teeth into the most luxurious snacking cake ever. The combination of sweet banana with toasted coconut and dark chocolate is incredible. Every bite delivers sweet and nutty notes, and a texture contrast of moist cake and toasted coconut.  

OK, it's not a true streusel: Real German streusel is a mixture of sugar, butter and flour. It's a crumbly topping that bakes up moist on the bottom and crispy on the top. This coconut-chocolate chip topping is similar, moist on the bottom, crispy on top, and divinely sweet. 

Want a gluten-free cake? Substitute 2 cups of gluten-free baking mix for the flour and cut the baking powder and baking soda amounts in half. 

Banana Cake with Coconut-Chocolate Chip Streusel

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 medium ripe bananas, mashed (about 1 3/4 cups mashed)
1/2 cup milk
1/4 cup coconut oil, vegetable oil or melted unsalted butter
1 large egg
1 teaspoon vanilla extract
1/4 cup shredded/flaked coconut
1/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Coat an 8-inch square cake pan with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well with a fork and set aside.
In a large mixing bowl or food processor, combine the bananas, milk, coconut oil, egg, and vanilla. Mix or process until blended. Add the flour mixture and mix until just blended. 
Pour the batter into the prepared pan and smooth surface. Sprinkle the coconut over top and then sprinkle the chocolate chips over top. 

Bake for 30 to 35 minutes, until a wooden pick comes out clean, or with little moist bits clinging to it.
Cool on wire rack before cutting into 12 to 16 squares.

Makes 12-16 squares