Banana Coffee Cake with Chocolate Chip Streusel

Although I’ve got a few more salads to wow you with, it’s Friday and I need a treat. (Thank you, salads, for waiting patiently until next week.)

I stumbled upon this recipe looking for a new way to get rid of use a few overripe bananas. Although there wasn’t a photo, the title drew me in. I am a sucker for streusel and spent many a childhood morning stripping crumbs off coffee cake. (My mom never appreciated this, but that’s what you get when you have kids.) I printed out the recipe and got a-mashing. An hour later we were digging in.

VERDICT? This isn’t some lame streusel. This is serious, cinnamon-scented, brown sugary heaven. And who likes chocolate? I DO!! And walnuts? Me, ME! And the cake? So MMMmmmmoist you won’t believe it. Those brown stragglers (aka, overripe bananas) not only flavored the batter but rendered every bite of the baked cake bananalicious. In sum? One of the best coffee cakes I’ve ever baked, low sodium or not. This one’s a Keeper.


Adapted for a low sodium audience from Epicurious.com.

Yields 12 servings.

SODIUM CONTENT: 19 mg per serving

INGREDIENTS:

Streusel:
1 1/4 c. semisweet chocolate chips (about 8 oz.)
2/3 c. brown sugar
1/2 c. coarsely chopped walnuts
1 T. ground cinnamon

Batter:
3/4 c. sugar
1/2 c. vegetable oil
1 egg
1 1/3 c. mashed very ripe bananas (about 3 large)
6 oz. low fat vanilla yogurt
1 3/4 c. flour
2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online)

DIRECTIONS:

Preheat oven to 350°F. Grease and flour an 8-inch square baking pan and set aside.

In a small mixing bowl, mix together the chocolate chips, brown sugar, walnuts and cinnamon; set streusel aside.

Using an electric mixer, beat the sugar, oil and egg. Beat in the mashed bananas and yogurt. Add the flour and baking powder and blend well.

Spread half the batter (about 2 cups) into the prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel.

Place pan on middle rack in oven and bake until tester inserted into center comes out clean, about 45 minutes. Remove from oven and place pan on wire rack to cool.

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16 Responses to Banana Coffee Cake with Chocolate Chip Streusel

  1. Look at that pretty hair! And that pretty streusel! I especially love that it has chocolate in it. Seems like you probably don’t even need the sugar if the bananas are overripe enough!

  2. Christy says:

    I bet you could skip it, especially with the streusel on top. (Though you know i am ALL about the sugar) This was so, so good and stayed just as moist the next day – though it didn’t last long!

  3. Oh wow that cake looks amazing (but so did the cole slaw in the previous post!). I can’t wait for some of my bananas to go overripe. I might “forget” to pack them in my lunch next week, ending up with a few brown ones by Sunday :)
    ~Ang

  4. Love coffee cake! It is a big hit at our house. Love the idea of adding chocolate chips, delicious!

  5. Oh My! This looks so wonderful, and what a great idea to add chocolate.
    I have a bunch of very ripe bananas at my house that might be perfect for this.
    As a side note that beautiful golden is to die for.

  6. rebecca says:

    looks great and we all need a treat all in moderation

  7. Ann says:

    Wow – this is incredible! I’m allergic to cinnamon, but it might work without it…Fantastic! One of the PRETTIEST coffee cakes I’ve seen…

  8. This looks so good! So many yummy things packed into one dish! Good call on Treat Friday… sorry salads, it’s been a long week!

  9. Parsley Sage says:

    Is that you chomping the the streusel? Cause that’s an awesome happy yummy picture :) This looks so amazing!

  10. That looks fantastic! I have a cup of coffee right now and the addition of a slice of this would be perfect :)

  11. About the only thing I enjoy more than saying streusel is eating it!
    YUM-TASTIC! :)

  12. Jeff says:

    That just looks amazing. I can already taste it! So many layers, and it looks so moist! I think i’ll root through my cupboards to see that I have all the ingredients!

  13. OMG – This looks just absolutely delish! Love the combination of flavors. Might just have to make this for Sunday breakfast.

  14. Megan says:

    Made this on Friday for our 5th anniversary breakfast in bed and it was perfect for the occasion! Totally delicious and decadent. Intense banana flavor and the chocolate chips are so good in this. Another winning recipe from Daily Dish. Thanks Christy!

  15. um, now I’m drooling…and there’s nothing i can do about it! I love using ripe bananas in baking. they are such a great substitute for fat.

    Girl, this is a really, really great blog. I love your niche. You do such a great job at presenting everything! I know this blog is helping so many people.

    Have a great day!

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