Thursday, January 31, 2013

Chocolate Chip Banana Coffee Cake

I am terrible at laundry. I am good at putting soap in the machine, filling the washer with clothes. I am even proficient at moving my wet clothes to the dryer and turning it on... depending on how cold it is out. Wait, your washer and dryer aren't located on your balcony? Just me?

My downfall comes after the clothes are removed from the dryer. For some reason, folding and putting away clothes is the most boring, irritating chore on the planet. I usually place them in a bin and leave them in some corner of the apartment where I will rediscover them, impossibly wrinkled, a few days later.

The same (kind of) goes for bananas. I usually buy bananas, eat a few and them put the rest in a cupboard and forget about them. That is until that super banana-y smell begins to permeate anything and everything in that cupboard. Then, like the wrinkled laundry, it is time to buck up and do something about it.

Over-ripe bananas usually means banana bread. While I love it, I wanted to go a different route. A healthy dose of cinnamon, chocolate chips and brown sugar turn banana bread into coffee cake. Beautiful.


Whenever a recipe calls for mashed bananas try this: place whole bananas in a ziplock bag, seal it, then mash with your hands. To remove mashed bananas, cut one corner of the ziplock and "pipe" bananas into remaining ingredients.




Cake-streusul-cake-streusel. Oven. Mouth. It is a pretty easy process.


This is comforting banana bread combined with a spicy chocolate truffle. Dig in then get to folding that laundry. Seriously, because adults shouldn't wear wrinkled clothes to work...

Chocolate Chip Banana Coffee Cake
makes 1 8x8 cake

1 c chocolate chips
1/2 c brown sugar
1 Tablespoon cinnamon
11/2 c AP flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 c sugar
4 Tablespoons butter, softened
3 Tablespoons vegetable oil
1 egg
1 teaspoon vanilla 
2 large bananas, ripe
scant 1/4 c milk
- - -
pre-heat oven to 350
1. Combine brown sugar, cinnamon and chocolate chips; set aside
2. In a stand mixer, whip butter, oil and sugar until light and fluffy
3. To butter mixture, add milk, vanilla, egg and bananas, stirring until just combined
4. Sift together baking powder, soda, flour and salt; fold into wet ingredients
5. Coat an 8x8 baking pan with cooking spray and layer your ingredients- pour half of batter into the bottom of the pan; top with half of the chocolate-cinnamon streusel; smooth other half of batter on top of streusel; sprinkle remaining streusel evenly on top
6. Bake for 45 minutes; serve warm with lots of coffee

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