Killer Banana Chocolate Chip Cake
This cake is so darned good I had to add an adjective in the title to describe it! It's moist and full of flavor and texture. Perfect for a coffee cake, or for a casual dessert anytime. And who doesn't like bananas and chocolate?
Lots more over at The Alchemist.
Killer Banana Chocolate Chip Cake
Recipe by Me, Melissa aka The Alchemist
Ingredients
1 1/2 cups flour (208 g.)
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup (183 g.) chocolate chips
1/2 cup (50 g.) chopped walnuts
1/2 cup (96 g.) sugar
1/2 cup (1 stick) butter at room temperature
1 egg
1 1/3 cups (336 g.) very ripe and mashed bananas about 4 medium bananas - previously frozen is fine, just make sure you drain the water from them first
1/4 cup (59 ml) yogurt or sour cream
2 tsp. vanilla extract
For Streusel Topping
1/4 cup (46 g.) chocolate chips
1/2 cup (78 g.) brown sugar
1/4 cup (24 g.) oats
1/2 cup (69 g.) flour
1/4 cup (57 g.) (4 Tablespoons) butter, melted
pinch of salt
Topping
A few tablespoons of chocolate chips for topping the streusel
Directions
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4.
Make the streusel. In a medium bowl mix all of the streusel ingredients together except the butter. Add the melted butter and stir together. Set aside.
Prepare an 8 inch square pan by spraying it with non stick spray, set aside.
In a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the chocolate chips and walnuts, set aside. Beat together (with an electric mixer or stand mixer) the butter and sugar until fluffy. Scrape down the bowl with a rubber spatula. Add the egg and mix together until incorporated. Beat in the mashed bananas, vanilla extract and yogurt (or sour cream if using.) Add the dry ingredients and stir it in the batter with a spoon until all is incorporated.
Pour the cake batter into the prepared pan. Sprinkle on the streusel topping. Add a few more chocolate chips on top of the streusel, if desired. (I did, just so they would be obvious on top of the cake, so when you see it you know there's chocolate there.) Bake in the preheated oven for about 50 - 65 minutes. Wiggle the cake to check for doneness. If it's still jiggly in the middle, it needs more time. It's done when a toothpick inserted into the center comes out clean.
Cool cake on a wire rack. I think it's best served warm. When cool, wrap it well. It should keep a few days. It freezes well. Wrap individual portions in plastic wrap, then place in a zip top bag. Defrost portions at room temperature for an hour or 2. Or microwave a piece for 30 seconds or so for an instant treat from the freezer!