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My husband is not one to get excited about food. I know. I don’t know what I was thinking when I married him. I mean, IT’S FOOD. What’s not to get excited about, especially when we’re talking about this banana coffee cake recipe, right?
There are three foods that I have heard him talk about with any sort of excitement. Number one is the steak we had on our wedding night. It was a filet mignon and it had a big blob of butter on top. He loved that steak. He still dreams about it. Number two is sausage egg rolls. He loves those things. They are a pain in the butt to make though, so he doesn’t get them often. Number three is a cheeseball. He likes cheeseballs. He’s a simple man.
The other day I made this scrumptious banana coffee cake with chocolate chip streusel and do you know what my husband said about it? HE TOLD ME I SHOULD SELL THE STUFF. Sell it. For money. Because it’s just that good. This is quite possibly the nicest thing my husband has ever said about my food before.
I’m certainly not going to start selling the stuff though, so why don’t you make your own and tell me what you think?
The first thing we need to do is preheat the oven to 350 degrees.
And then butter an 8×8 baking dish. And don’t worry. I won’t start carrying on about my love of butter.
For the streusel topping, we’re going to get a small bowl and dump in 1 cup of chocolate chips, 2/3 cup of brown sugar, 1/2 cup chopped walnuts, and 1 tablespoon of cinnamon.
Stir it all up and then spend a couple seconds picking out chunks of brown sugar and eating them. I like chunks of brown sugar.
Set your streusel topping aside before you eat all the brown sugar.
At this point the recipe says you should sift together 1 1/2 cups of all purpose flour, 3/4 teaspoon of baking soda, 3/4 teaspoon of baking powder and 1/4 teaspoon of salt. But, me? I don’t DO sifting. I dump everything in the bowl and then I stir it. That’s good enough, right?
Take a fork and mash your bananas. I only had two bananas. The recipe called for three. I’m sure this would be tastier with three bananas but I didn’t let it ruin my day.
Next, beat together 1 stick of softened butter, 3/4 cup of sugar and 1 large egg until the mixture is nice and creamy. Take a lick. Go ahead. I dare you.
Add in your mashed bananas and either 3 tablespoons of buttermilk OR 3 tablespoons of plain yogurt. (I ended up using 5 tablespoons yogurt to make up for the missing banana.)
Slowly add in your flour mixture and blend well.
Spread half of this mixture into your 8×8 baking dish and sprinkle half of the streusel topping on top. Lather, rinse, and repeat with the remaining batter and streusel. Er, maybe just repeat.
(I forgot to take a picture of the layering process. Please forgive me.)
If you have a short person nearby, let her poke at the topping and listen attentively while she whines about her tummy grumbling. Tell her that if she doesn’t quit whining you’ll toss her in the oven along with the coffee cake.
Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Let this cool for just as long as you can stand it.
Don’t be like me and get impatient. Don’t take a bite right out of the whole cake. It’s not polite. It’s rude. You’ll regret it.
Oh, who am I kidding? You won’t regret it.
Banana Coffee Cake with Chocolate Chip Streusel
Ingredients
- 1 cup semisweet chocolate chips
- 2/3 cup packed golden brown sugar
- 1/2 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, room temperature 1 stick
- 1 large egg
- 1 1/3 cups mashed very ripe bananas about 3 large
- 3 tablespoons buttermilk or plain yogurt
Instructions
- Preheat oven to 350°F. Butter and an 8x8 inch baking dish.
- Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
- Sift together (or just STIR TOGETHER) all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and egg in a large bowl until fluffy. Mix in mashed bananas and buttermilk or yogurt. Add flour mixture and blend well.
- Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.
Nutrition Information:
Adapted from here and here.
Alex says
This cake is FANTASTIC!!! Super moist, great flavor and the combination of the streusel and cake is simply divine. Thank you for an awesome recipe!!!
Jesylee says
This is pretty awesome; It’s next to me right now! I madeonly a couple changes…. I added vanilla extract and strong coffee (because I thought it was part of your list of ingredients, oh well) , I also used about 1 1/4 cups of flour and 1/4 cup wheat germ and 1/8 cup ground flax. That’s actually all I changed; and it is so good! I can’t wait to share it with the girls tomorrow, I’m sure they will love it also! Thanks again for this recipe!
Crina says
Just made it… it is delicious. My husband does not like walnuts in desserts so I sadly skipped them, but it still turned out great. Thanks!
Siddharth says
Yummy and super-simple topping! Thanks!
Lynda says
I made this a few weeks ago and it is sooooooo good. My 8 year old daughter asked for the Banana chocolate chip coffee cake at Starbucks one day and I told her I could make that. Found your recipe and it is much better than the coffee shop variety that inspired us to bake. I just ran across it now when I was searching for Raspberry Coffee cake, so I’m going to make that tonight.
Juju says
Hello! I just found your blog by searching for banana coffee cake recipes! This recipe looks delicious, and hope to try it soon! Now, going to check your other posts! 🙂
Huilin says
Hi, just tried your recipe out and LOVED it! Added two heaped spoonfuls of oats as well (because my mother thinks oats are healthy and this is one foolproof way to endear her to anything I bake). Also, linked it on my blogpost, hope that’s alright!
Beth says
I always have extra bananas and make a lot of banana bread. I think this is next on my list though!
Amanda says
Made this tonight and LOVED it, with a few changes: My daughter doesn’t like walnuts so we used oats with a tiny bit of melted butter, but didn’t put any in the middle because I wasn’t sure how it would come out. It was delicious!!!
Also, easy vegan changes: Use vanilla almond milk or soy yogurt instead of buttermilk, use an egg replacer (such as ener-g), vegan earth balance butter and ghirardelli vegan chocolate chips.
Loved your recipe and pictures, this was a lot of fun and easy to read along and to make and your husband is right, you would make a killing selling this!
magan says
Made this tonite for father’s day brunch tomorrow- looks delicious! Didn’t have buttermilk or yogurt so just used regular milk hopefully it works out. Thanks for this recipe!
Lori J. says
First of all … I thoroughly enjoy the way you write. It made me laugh on a dreary day, and I also have a great new recipe to try. My hubby loves nearly everything I make and I can already tell that this one is a “for sure”. Keep on with your blog – you’re doing wonderful things!!
Alison says
Found your blog when I googled banana bread coffee cake. This is an amazing recipe and I love your play by play of the recipes you do. Thanks!
Roxanne says
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Anna says
This is the BEST banana coffee cake recipe!! I think we’ve used your recipe over a dozen times now. Thank you!
Sheri says
Had make this many times, so delicious, making them into muffins tonight. back time, around 20 minutes