Monday, February 1, 2010

Banana Chocolate Chip Coffeecake

This is a kids' favorite, so perhaps I should call it a snack cake rather than a coffeecake. Anyway, I made one this morning, and it was gone in flash. Whatever you call it, it's baked in a 9 x 9 x 2 inch pan, which is supposed to yield 9 servings, but I am not sure we had nine pieces cut out of it this morning. This is a fun cake, enjoyed by most (all?), very moist, and requires no special ingredient other than ripe bananas and a few chocolate chips.

Banana Chocolate Chip Coffeecake

3/4 to 1 cup chocolate chips
2/3 cup light brown sugar
1/2 cup chopped walnuts (optional)
1 T. cinnamon
1 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter, at room temperature
1 large egg
1 1/3 cup mashed very ripe bananas (about 3 large)
3 T. buttermilk (could sub yogurt or even sour cream or milk with 1 tsp. vinegar added)

Preheat oven to 350 degrees. Butter and flour, or spray with Pam, a 9 x 9 x 2 inch baking pan. In a small bowl stir together chocolate chips, brown sugar, walnuts, and cinnamon. Set aside. In another bowl whisk together flour, baking powder, baking soda, and salt. With an electric mixer cream butter and sugar together until light and fluffy, about 5 minutes. Add in egg and beat until combined. Stir in mashed banana and buttermilk. Stir in flour mixture and combine well. Pour half of batter into prepared pan. Top with half of the chocolate chip mixture. Repeat with remaining batter and remaining topping. Place in preheated 350 degree oven and bake for 45 minutes. Cool in pan on rack. Serve warm.

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