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Sunday, June 9, 2013

Banana Chocolate Chip Coffee Cake

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This isn't the first time I made this coffee cake. I made it a few years ago, for Ryan's co-workers, but baked it in a round springform pan instead of a square one. I included pecans, whereas this time I kept things simple with the chocolate chips. I actually took pictures last time, but they are so atrocious that they don't deserve to be associated with such a delightful breakfast treat. These are admittedly not much better, but we were rushing out the door to get to work!
This was again made for Ryan's co-workers, although a different bunch than the previous time. Like last time, he came home with an empty pan! You really can't go wrong with banana bread in coffee cake form, dotted with chocolate chips (and nuts, if you prefer!) and topped with streusel! 

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 or pecans, chopped and toasted (optional)
-1/2 tbsp ground ground cinnamon

for the cake-
-1 1/2 cups 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 milk

1. Preheat oven to 350F. Grease a 8 or 9-inch square baking pan.
2. In a medium sized bowl, mix streusel ingredients and set aside.
3. In a second bowl, whisk flour with baking soda, baking powder, and salt.
4. Beat butter and sugar in a third bowl with an electric mixer, until fluffy. Beat in bananas and milk. Add flour mixture, stirring just until combined.
5. Pour half of the batter into the prepared pan. Top evenly with half of the streusel. Cover with remaining batter, spreading with a spatula. Finish with remaining streusel.
6. Bake for 25-35 minutes at 350F, until an inserted toothpick comes out clean.