This is by far one of the best desserts I’ve ever made! I had a few bananas that were on their way out, so I decided to look through my collection and try something new. This was a major winner! It’s like banana bread to the extreme! The chocolate chips just melt in your mouth – assuming you’re impatient like me and you don’t let it fully cool off before diving in. I’ll definitely be making this many, many more times in the future!
Banana Coffee Cake
Bon Appétit 2003
1 ¼ cups semisweet chocolate chips
⅔ cup (packed) golden brown sugar
½ cup chopped walnuts
1 tablespoon ground cinnamon
1 ½ cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 ⅓ cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk
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.
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.
MacGourmet Rating: 5 Stars