November 4, 2008
Tags: baking, cake, sweet | Print this recipe
I had a bunch of overripe bananas that I didn’t want to go to waste, so I was going to make some banana bread. That’s what you do with overripe bananas, right? But I couldn’t help thinking how boring that is. I have a great banana bread recipe from my mom, but that’s the point, everyone and their mom already has a great banana bread recipe on hand. So I made it my mission to find something different to make with overripe bananas and boy did I hit gold. This coffee cake recipe is AWESOME! I’ll be making this again and again. If I have kids, they will have this recipe from me, just like I have my mom’s banana bread recipe. That’s how good this stuff is.
The one fault issue nit pick, I have with the recipe is that it’s actually too good. Seriously. It’s almost too rich to eat in the morning. That could just be me, though. I’m used to eating very light in the mornings, and the amount of chocolate in this recipe is just way too much for me. Maybe it would be more appropriate for dessert with some decaf coffee?
Next time I will definitely be reducing the amount of chocolate in the recipe and even the amount of sugar. The recipe posted below will reflect the new amounts. You could probably even take out the chocolate chips altogether if you wanted, but I think they really make the dish, so I wouldn’t want to take them out completely.
Banana Coffee Cake with Chocolate Chip Streusel
Adapted from this recipe from Bon Appétit
Ingredients
- 3/4 -1 cup chocolate chips (depends on how chocolatey you want it)
- 1/2 – 3/4 cup (packed) brown sugar (depends on how sugary you want it)
- 1/2 cup chopped walnuts (optional, I didn’t put these in mine)
- 1 tbsp ground cinnamon
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 3/4 tsp 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 or plain yogurt (I used the yogurt)
*Note: Your bananas should be as ripe as possible. I’m not talking a few black spots, I’m talking almost completely black on the outside. The riper your bananas the better the flavor of the cake will be, this applies to making banana bread as well.
The Process
1. Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan.
2. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
3. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
4. 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.
5. Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
6. Bake coffee cake until toothpick inserted into center comes out clean, about 45 minutes. Let cool for at least 10 minutes.
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grace
i have such a high tolerance for sugar, i’d probably go ahead and eat this for breakfast AND dessert after lunch.
great recipe.
November 5, 2008 at 9:57 am |
heather
mmm, this looks SO good! i hear ya on the too chocolatey though, i feel like that about some baked goods, too. but i’m sure it would be great with some whip cream after dinner! the pictures are beautiful! i can’t get over that streusel.
November 5, 2008 at 11:19 am |
Maria
Yum! This cake looks delicious!! I just found your blog and I love it!!
November 5, 2008 at 2:11 pm |
Carmen
Thanks! I remember making this years ago – it came in a little pullout from a Homemaker’s magazine and I lost it.
November 29, 2008 at 7:12 pm |
Chocolate Dessert
Okay, Chocolate Lovers out there; listen up! Do I have a recipe for you! This great old recipe is from the folks at Hershey’s Chocolate. Chocolate and cherries just seem to go together and this recipe is more proof of that. When you serve these tasty squares to your friends, be sure to have a copy of the recipe handy. They are sure to ask for it. Or you can be secretive, if you want, and tell them it’s one of your vintage recipes that you just don’t share. But be warned, they will be expecting you to make them anytime you get together.
December 12, 2008 at 11:05 am |
Karen @ Mignardise
I made this and posted it on my blog too – it’s a favorite!
http://mignardise.blogspot.com/2008/11/going-bananas.html
January 16, 2009 at 9:29 am |
Stacie
This coffee cake looks really good. I’d probably serve it more of a dessert as I’m stuck on my oatmeal for almost every morning breakfast. Thanks for the recipe, it looks awesome!
March 20, 2009 at 10:45 am |