I had a few extra bananas sitting around and wanted to try something other than the usual loaf of banana bread (even though I have an amazing banana bread recipe). Browsing around, I stumbled across a recipe for “snack cake”. Following some of the modifications suggested by other bakers in the comment section, I whipped up this recipe. They turned out more like bars than cake but oh, they’re good.
Be forewarned – they’re really sweet, chewy, a bit crispy on the edges, and are absolutely not a healthy sort of snack.
Banana Coconut Chocolate Chip Snack Bars
2 ripe bananas
2 large eggs
2 cups white sugar
2 tablespoons molasses
1 teaspoon vanilla
8 tablespoons coconut oil
1 cup all-purpose flour
3/4 teaspoon fine sea salt
1/2 cup semi-sweet chocolate chips
1 cup of shredded coconut (sweetened)
- Line a 9×13 baking pan with parchment paper (including the sides). Pre-heat your oven to 350 degrees.
- In a large bowl, or in your stand mixer (if you’re lazy), mash up the bananas. Add in the eggs, sugar, molasses, vanilla, and coconut oil. Stir it all up well.
- Combine the flour and salt in a small bowl. Add the flour mixture to the wet ingredients. Stir until everything is nicely combined. Don’t get crazy with this.
- Add chocolate chips and coconut and stir, again, just until mixed together.
- Pour batter into the prepared pan.
- Bake for 45 to 55 minutes (or until a toothpick comes out mostly clean).
- Cool fully before slicing.
My friend Alice took this recipe and made mini muffins – she baked them for about 25 minutes, or just until the top wasn’t mushy. I’m definitely going to try that next time because it was much neater and tidier and way easier to eat.