Banana Coffee Cake with Chocolate Chip Streusel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Jennifer Martin of Portland, Oregon, writes: I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. Use bananas with some black spots on the skin, a sign that they are really ripe. Ingredients:
1 1/4 cups semisweet chocolate chips (about 8 ounces) |
2/3 cup (packed) golden brown sugar |
1/2 cup chopped walnuts |
1 tablespoon ground cinnamon |
1 1/2 cups all purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
1 large egg |
1 1/3 cups mashed very ripe bananas (about 3 large) |
3 tablespoons buttermilk |
Directions:
1. Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.
2. Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.
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