Every so often, I get a hold of some ripe bananas from work. I take them home, and in turn, I bring something yummy to work. I search my reader for something that used bananas, and I found this recipe on Cara’s Cravings.
This recipe turned out great. I reduced the amount of sugar in both the streusel and the cake. I can’t imagine using the full amount of sugar in this! I also substituted with plain yogurt instead of using buttermilk. The cake came out moist and super chocolaty. I had rave reviews from my coworkers.
For the streusel:
1 1/4 cups semisweet chocolate chips (about 8 ounces)
1/2 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
For the cake:
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 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 (I used plain yogurt)
Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. (I just sprayed with oil)
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.