Chocolate Chip Banana Coffee Cake
Serves: one 9-inch cake or two 6-inch cakes
 
Ingredients
  • Topping
  • 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
  • Cake
  • 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
Instructions
  1. Preheat oven to 350°. Line bottom of cake pan(s) with parchment paper. Set aside.
  2. 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.
  3. Brown butter in a medium sauce pan cooking over medium heat. Allow to cool.
  4. Meanwhile, whisk together the flours, baking soda, baking powder, and sea salt.
  5. Once butter has cooled, stir in sugar until well combined. Whisk in egg, buttermilk, and extract. Add in mashed bananas and stir to combine.
  6. Slowly stir in flour mixture until just combined.
  7. Add half the batter to pan(s). Sprinkle evenly with half of topping. Top with remaining batter and sprinkle with remaining topping.
  8. 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 by The Fauxmartha at http://www.thefauxmartha.com/2012/09/03/chocolate-chip-banana-coffee-cake/