here is your reason to keep overripe bananas in the freezer at all times. (seriously, when your bananas cross through the yellow phase, throw them in the freezer. they can be defrosted to bake or smoothie-fy at any time). another birthday, an internet search and the realization that i had bananas and walnuts at home lent to this SCRUMPTIOUS baked good. well, that and the need to find something that would be relative easy to lug to jerz. and since technically it's a coffee cake, i'm going to label it brunch.
Banana Coffee Cake with Chocolate Chip Streusel
(adapted from bon appetit)
- 1 cup semisweet chocolate chips
- 1/2 cup golden brown sugar
- 1/2 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 1 1/2 cups flour (i used spelt)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 stick butter
- 4 tablespoons unsweetened applesauce
- 1 egg
- 1 1/3 cups mashed bananas, about 3 bananas (i only had 2 so i threw in an extra egg and some extra applesauce)
- 3 tablespoons buttermilk (i made my own with soy milk and a dash of lemon juice-let it sit for a few minutes before you use it)
- preheat oven to 350 degrees F, butter and flour an 8x8x2 inch baking pan.
- stir chocolate chips, brown sugar, walnuts and cinnamon together; set streusel aside.
- sift flour, baking soda, baking powder and salt into a bowl.
- in a separate bowl (that's right, this is your third separate bowl now) beat sugar, butter and egg in a large bowl until fluffy. beat in mashed bananas and buttermilk.
- add dry ingredients and mix well.
- spread half of batter (about 2 cups) in prepared baking pan. sprinkle with half of streusel. repeat with remaining batter and streusel. bake until tester inserted into center comes out clean, about 45 minutes.