Ingredients
Scale
- 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
- 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.
