Banana Chocolate Chip Coffee Cake (Edit recipe)

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This recipe is extra special to me because it’s part of my ongoing celebration of something I am honestly still pinching myself over — my collaboration with the incredible Michelle Pusateri of Nana Joes Granola on the one and only Waffle Cone Granola! It has been enjoyed out in the wild by so many of you for almost one full year now and I truly cannot describe what a thrill it is to create recipes using a product that has my name associated with it.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Serves: 9

Ingredients

1.5 cups Banana, very ripe & mashed
.5 cup Waffle Cone Butter (click for recipe), room temperature
2 whole Eggs, room temperature
.333 cup Granulated White Sugar
1 tsp Vanilla Extract
1.5 cups Unbleached Bread Flour - 5 lbs - Lehi Mills, can sub Primal Palate g/f flour 1:1 as needed
.5 cup Gluten-Free Rolled Oats
1 tsp Grain-Free Baking Powder - Otto's Naturals
.5 tsp Vanilla Baking SALT - am.Niccoli, can sub sea salt
.25 tsp Baking Soda
.5 cup Dark Chocolate Chips, or variety of choice

topping

.5 cup Back Porch Paleo's Grain Free Waffle Cone Granola with Nana Joes, crumbled
1-2 Tbsp Dark Chocolate Chips, or variety of choice
1-2 Tbsp Granulated White Sugar, optional

optional drizzle

1-2 Tbsp Waffle Cone Butter (click for recipe)
1-2 Tbsp Dark Chocolate Chips, or variety of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325°F. Line an 8×8 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	13 g
Carbohydrates:	61 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	187 mg
Fiber:	5 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.