Well Made by Kiley

Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper; set aside.

Start by preparing the toasted coconut pecan topping. Spread the pecans and coconut onto a baking sheet lined with parchment paper. Toast in the oven at 350F for about 5-10 minutes, until the coconut is lightly golden (it goes quickly, so make sure to keep an eye on it). Remove and set aside.

In a medium bowl, combine the rest of the ingredients for the topping with the toasted pecans and coconut. Mix until well combined.

Press the mixture evenly into the bottom of the prepared pan. Set aside.

Make the chocolate banana cake. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the melted butter and sugar until well combined and pale in color.

Add the eggs, and whisk to combine.

Then add the vanilla and yogurt, and whisk until incorporated.

Add the banana, and whisk.

Add the flour mixture to the wet mixture, and use a spatula to mix until just combined.

Gently fold in the chocolate chips if desired.

Pour the batter into the prepared pan.

Bake at 350F for 40-45 minutes, until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.

Remove from the oven and let cool for 15 minutes. Then carefully invert.

Slice into 16 pieces.

Enjoy!