Banana Snack Cake with Coconut, Chocolate and Pecan Streusel — Bake-Ahead Batches

You know what drives me nuts? Bananas. Have you noticed how a whole bunch of bananas will always become ready to eat on the same day? I fight a losing battle with my bananas every week. I want to eat one every day. But it never works out that way. Inevitably I end up having to down five ripe ones in one afternoon. I’ve tried to rip apart bunches of varying ripeness and assemble the perfect hybrid bunch at the store. But I don’t think supermarkets condone that kind of behavior. And I’m a timid rule breaker.

Thankfully, the overripe banana is the baker’s best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. They can hang out there for months, just waiting for their opportunity to shine.

Here I’ve mashed them into this super-moist snack cake. The pecan-and-coconut streusel takes this treat way above the average banana bread, and chunks of chocolate make the tender crumb irresistible.

Get the Recipe: Banana Snack Cake with Coconut, Chocolate and Pecan Streusel

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. Her second book, Gluten Free for Good (Clarkson Potter), comes out August in 2016. She blogs about dessert at Love, Cake.

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