Banana Chocolate Chip Coffee Cake
A tasty coffee cake with Waffle Cone Granola Butter baked right in!
Ingredients
- 1½ cups banana very ripe & mashed
- ½ cup waffle cone granola butter room temperature
- 2 eggs room temperature
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp vanilla baking salt can sub sea salt of choice
- ¼ tsp baking soda
- ½ cup chocolate chips
-topping
- ½ cup waffle cone granola crumbled
- 1-2 tbsp chocolate chips
- 1-2 tbsp sugar optional
-optional drizzle
- 1-2 tbsp waffle cone granola butter
- 1-2 tbsp chocolate chips
Instructions
- Preheat your oven to 325°F. Line an 8x8 baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Lightly grease and set aside.
- In a medium sized bowl, add the mashed banana, waffle cone granola butter, eggs, sugar and vanilla. Mix well with the same fork you mashed the banana with and get those eggs fully incorporated into the banana and granola butter. Set aside.
- In another medium mixing bowl, add the flour, oats, baking powder, salt, and baking soda. Whisk together to fully incorporate. Toss in the chocolate chips and stir to fully mix.
- Add the dry ingredients to the banana mixture, using a rubber spatula gently mix together making sure to scoop from the bottom to the top to incorporate evenly.
- Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Scatter the granola on top, along with extra chocolate chips–pressing slightly into the batter. Sprinkle additional sugar on top if desired.
- Place in the oven and bake for 35-40 minutes or until the edges are set, the top is golden, and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan before removing and slicing.
- If you want to add the optional drizzle, once the bars are completely cooled, use the parchment paper to lift out of the pan. Add the waffle cone granola butter and chocolate chips to a microwave safe bowl. Heat in 20-30 second intervals until everything is melted, stirring as you go, to fully combine. Drizzle evenly over the top of the breakfast bars, allow to set up then slice into 12 bars.