Chocolate Chip Banana Coffee Cake
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!
Ingredients
Instructions
- 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.
Notes
• No buttermilk? Add a squeeze of lemon and let sit for 2 minutes. Milk will curdle.
• 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
I’m the same way with recipes. I have a decent backlog going, since I travel so much — and I feel guilty about it too!
That tip about roasting the bananas is genius!
This cake! DROOL. Love the idea of combining banana bread + coffee cake. And chocolate chips (my personal favorite).
I’m the same way with recipes. I’ll test and test and test, then when it comes down to actually making it to photograph, I become lazy. I have a countless number of recipe posts written, but no motivation to actually bring them to life. Sigh. Maybe once it starts getting cold and I’m forced to stay indoors? Maybe.
That’s what I keep hoping. This winter I’ll build a stock pile. Maybe wishful thinking.
What is it about banana and chocolate that taste so perfect together? I think the idea of covering something healthy,like a banana, in ooey gooey chocolate is what makes it so soul satisfying.
Your pictures always look so amazing, I am really looking forward to the how to post : )
What a lovely coffee cake!
First of all, this looks delicious!!! Second of all, I also hoard gift cards. And my boyfriend is the same way is your husband, gone as quick as it came in
Very delicious.Banana and chocolate
This sounds soooo tasty!! Yum!
What is it about banana and chocolate that is so delicious? I think the idea of covering something healthy like a banana in ooey gooey chocolate is so soul satisfying. Looking forward to the photography tips, your pictures always look so nice.
Noooooo! How could you tempt me so? Choc chips (tick), very ripe bananas (tick), baking basics (tick)…I am so making this
This cake looks awesome – I agree, one mustn’t lose track of great recipes like this
Looks delicious!
I have oodles of photos and recipes backed up.. but I always think they deserve to have their moment without being rushed, lol! So glad you found the time to unearth this one and bring it to the light where we can all enjoy! Every week I look for inspiration for the dessert I bring to my volunteer job on Fridays.. I think this just may be the one!! Lovely!!
Goodness, I’d be honored!
What do you mean by wheat flour? Is that whole wheat? Looks yummy!
Yep, whole wheat flour.
Yes, yes and YES! Wishing I had this cake to go along with my coffee
I am so glad you shared this! It sounds fantastic!
This looks delicious!
Best,
Alison
heartofgoldandluxury.blogspot.com
Oh goodness this looks good!
Reblogged this on I write my own story. and commented:
Ohmyyy.. I’m hungry now :/
This looks absolutely delicious! I’m a gift card hoarder too. It really annoys my husband, because I have been known to misplace them, which causes me to go into a tizzy
I just put mine in the oven!
~A
Oops! Just realized i forgot the vanilla…
Youll barely notice. Hope you luurve it!
Yes! It was very good. I actually made a grain-free version. I just finished making it a second time, and, after putting it in the oven, realized that I forgot the vanilla again! Goodness, I don’t like the pattern I’m setting here.
Thank you!
~Allison
Grain-free? What did you sub? I want to experiment more with this.
Well, I used a mixture of almond meal and coconut flours, but it didn’t quite turn out. I’ll have to keep working on it.
~A
this looks quite tasty!
Can you please help me to convert to gluten free?
I really, really wish I could, but I’m not familiar with GF baking yet. Hoping to dive into soon though. Check out http://www.forgivingmartha.com/ and http://withstyle.me/ for GF baking. I’ll let you know if I figure anything out.
Chocolate, banana, crumble topping? CAN’T go wrong! Looks totally fabulous, and I really wish I had a piece to enjoy right now.
I love what you’ve done here. Delicious!