• Preheat oven to 350°F. Melt butter and allow to cool.
• Cut two pieces of parchment paper the width of the pan, leaving a few inches of overhang on each side. Spray your pan with nonstick spray and lay one sheet in the pan going one direction, then lay the second sheet crosswise on top. Press into the corners—those overhanging edges will act as handy handles to lift the cake out once it’s cooled.

Make streusel

• Whisk together the flour, brown sugar, oats, and kosher salt. Work in the butter with your fingers, mixing until coarse crumbs form but it clumps when you squeeze some gently in your hands. Add in coconut and chocolate chips and toss together to incorporate. Set aside.

Make batter

• In a small bowl mix together your all purpose flour, oats, baking powder, and salt. Set aside
• In a large bowl, mash two medium bananas. Add cottage cheese, maple syrup, eggs, melted and cooled butter, and vanilla extract.
• Use a hand mixer to mix together until fully combined, although some small pieces of banana may be present. (can be done by hand, although larger chunks of banana and cottage cheese may remain)
• Add the dry ingredients into wet ingredients and use a spatula to fold together just until the last of the dry ingredients are incorporated.
• Spread the batter into the prepared pan. Sprinkle the streusel evenly over the cake batter.

Bake

• Bake 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 20-30 minutes before serving.