I hoard two things in this world. Gift cards. And recipes. And maybe holey-armpit t-shirts, but we’ve already gone down that road.
My wallet is full of gift cards from last Christmas. Who knows, maybe from the Christmas prior. I’m not a shopper of clothes. But if and when I do, I probably have a gift card to pay for the total. I call this resourceful. My husband calls this wasteful. His giftcards don’t last a month.
I guess I hoard recipes too. I worked on this recipe over a month ago. And found it buried in my journal of messily written recipes. Hoarding gift cards is genius. Hoarding recipes, like this one, is downright stupid.
Better late than never. Right? Speaking of hoarding, later this week I’m sharing my food fauxtography tips and tricks I’ve learned over the last couple of years. If you swore you’d never pick up a camera or if the word photography makes you break out in sweat, this is for you. Yes, I swore and sweat. And still sweat.
PS—Happy Labor Day!
- 2/3 c. brown sugar
- 1/3 c. walnuts, chopped
- 1 tsp. cinnamon
- 2 tbsp. all-purpose unbleached flour
- 2 tbsp. unsalted butter, room temperature
- 3/4 c. semisweet chocolate chips
- dash of sea salt
- 1/2 c. (1 stick) unsalted butter
- 1 c. all-purpose unbleached flour
- 1/2 c. wheat flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. sea salt
- 3/4 c. sugar
- 1 large egg
- 1/4 c. buttermilk
- 1 tsp. pure vanilla extract
- 3 very ripe bananas, mashed
- Preheat oven to 350°. Line bottom of cake pan(s) with parchment paper. Set aside.
- Make topping. Mix together all ingredients with the back of a fork until crumbled, reserving the chocolate chips. Stir in chocolate chips and set aside.
- Brown butter in a medium sauce pan cooking over medium heat. Allow to cool.
- Meanwhile, whisk together the flours, baking soda, baking powder, and sea salt.
- Once butter has cooled, stir in sugar until well combined. Whisk in egg, buttermilk, and extract. Add in mashed bananas and stir to combine.
- Slowly stir in flour mixture until just combined.
- Add half the batter to pan(s). Sprinkle evenly with half of topping. Top with remaining batter and sprinkle with remaining topping.
- Bake for 40-45 minutes or until cake tester comes out clean. Allow to cool completely. Loosen edges of cake and invert. Serve or store in a container for up to 4 days.
• Bananas not ready? Can’t do without this coffee cake? Roast bananas. Adjust oven rack to upper middle position and heat oven to 325°. Place 3 unpeeled, (bright yellow) bananas on a baking sheet. Bake until skins are completely black, about 20 minutes. Let cool for 5 min.
Recipe adapted from Bon Appetit