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Sunday, February 7, 2010

Banana Chocolate Chip Coffee Cake

They call it coffee cake for a reason--it really is a cake, sans frosting. But really, who's complaining about eating cake for breakfast? Not Ryan's co-workers, nor mine, whom I made this cake for. I'm still working my way through the overripe bananas my in-laws gave me and when I saw this recipe on Baking and Boys, I decided it would be a nice treat to bring into work. I try to bring treats into work from time to time and I've been slacking lately, keeping them all for church functions or our nightly dessert. While I didn't eat an actual slice of this coffee cake, I did sample the crumbs that were attached to my springform pan and I had to immediately wrap the cake up to ensure that the cake made it safely to work! It was a hit with my co-workers; one lady proclaimed it was better than the stuff she buys at her favorite bakery and another was converted from a banana hater...yes, it's that good!

Banana Chocolate Chip Coffee Cake

**For the streusel
-3/4 cup mini chocolate chips
-2/3 cup light brown sugar, packed
-1/2 cup walnuts, chopped and toasted (I used pecans and didn't toast)
-1/2 heaping tbsp ground cinnamon
**For the cake
-1 1/2 cups unbleached all-purpose flour
-3/4 tsp baking soda
-3/4 tsp baking powder
-1/4 tsp salt
-3/4 cup granulated sugar
-1 stick butter
-1 large egg
-3 large ripe bananas
-3 tbsp buttermilk (I used skim milk)

1. Preheat oven to 350 degrees. Butter and grease a 10 inch springform pan (this is what Katrina used, and what I used but the original recipe calls for an 8 inch square dish).
2. In a medium sized bowl, stir together the streusel ingredients (above) and set aside.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. In the bowl of an electric mixer, beat butter and sugar until well combined. Beat in egg until the mixture is fluffy. Stir in bananas and milk. Add dry ingredients and mix until blended.
5. Pour half of the batter into the prepared pan. Top evenly with half of the streusel. Cover with the other half of the batter, spreading evenly, and top with the remaining streusel.
6. Bake at 350 degrees for 25-35 minutes, until toothpick inserted in center comes out clean (mine was done after 30 minutes). Slice and enjoy warm or at room temperature.