Thursday, September 1, 2011

Banana Coffee Cake with Cinnamon-Chocolate Chip Streusel

I had a dilemma.

The fruit flies were having a field day with my ripe bananas sitting on the counter.

{totally disgusting--can't stand those little suckers}.

I've tried all the tricks, but they just weren't having the various cups of vinegar I had set out especially for them.

Enter the solution:  bake the bananas.  In something.

Text El Hub and present him with a couple choices.

One choice is a Karla-choice.  The other has chocolate.

El Hub chooses the chocolate choice.

Typical.  Predictable.  Lovable?  Hmmm....

The Karla-twist on this is to add enough cinnamon to the streusel to mask those chocolate chips, while still letting them sing in El Hub's mouth.

It's a tricky balance, but someone has to do it, I suppose.

The result:  one of the best, most flavorful, and moist coffee cakes I've ever had.  Ever.

Simply delicious!

Banana Coffee Cake with Cinnamon-Chocolate Chip Streusel
Adapted from Buns in my Oven

1 cup semisweet chocolate chips
2/3 cup (packed) brown sugar
1 tablespoon ground cinnamon
1/4 cup old fashioned oats
1 cup all purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons plain yogurt

Preheat oven to 350 degrees.  Butter an 8×8 inch baking dish.

Stir chocolate chips, brown sugar, cinnamon, and oats in small bowl until well blended; set streusel aside.

Sift together flour, baking soda, baking powder, and salt into medium bowl. 

Beat sugar, butter, and egg in a large bowl until fluffy.  Mix in mashed bananas and yogurt.  Add flour mixture and blend well.

Spread half of batter in prepared baking pan.  Sprinkle with half of streusel.  Repeat with remaining batter and streusel.  Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes.  Cool for about 10 minutes and serve.

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