Wednesday, January 22, 2014

Banana Coffee Cake with Cinnamon Chocolate Chip Streusel

If neither the title nor the picture has you drooling yet, you will be once this is done baking. A friend made it for me the other day, and I couldn' Consider yourself warned. Here's a link to the original post  from MSPI Mama - I just copied and pasted from her website with my additions in pink.

1 cup MSPI-friendly chocolate chips (I used regular.) 
⅔ cup (packed) brown sugar
½ cup chopped walnuts, optional (I omitted.)
1 tbsp. ground cinnamon
1½ cups flour
¾ tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
¾ cup sugar
½ cup canola oil (I subbed veg oil.) 
1 large egg
1⅓ cups mashed very ripe bananas (about 3 large)
3 tbsp. rice milk (I used regular milk.) 

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan or an 8-inch round spring form pan. (I think mine was 9 inch square and it was fine.) 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 a medium bowl. Using an electric mixer, beat sugar, oil and egg in a large bowl until fluffy. Beat in mashed bananas and rice milk. 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. (I checked mine after 32 min and it was already dry all the way through. Next time I think I'll check it after 25 and probably end up cooking it somewhere between 25 and 30. Maybe my oven is very hot, but I would say don't cook for 45 minutes unless you like extra dry coffee cake.) 
Cool coffee cake in pan on rack before serving.

And then, try to limit yourself from eating the ENTIRE pan. Happy Wednesday!