I love making banana bread, and I also love making coffee cake (like this raspberry-filled coffee cake which was one of my first blog posts). This recipe today is for a coffee cake filled with mashed banana and chocolate chips, and topped with a really cinnamon-y and delicious crumb mixture. The recipe, which is similar to the one that I used in my raspberry coffee cake recipe above, is sort of based off of this NY Times recipe.
I always love to drink hot tea or coffee with cakes. I prefer coffee though with richer desserts like this one, and tea with lighter or fruitier sweets and snacks. Even a glass of cold milk would go really well with this banana coffee cake! Another wonderful thing about coffee cake is that, for some reason, it makes eating cake for breakfast totally acceptable.
I started by making the crumb topping. I mixed together melted butter, sugar, spices, and brown sugar
Then stirred in flour
In another mixing bowl, I made the coffee cake dough by mixing together sour cream, eggs, and vanilla
and stirred in flour, sugar, salt, baking soda and baking powder
And softened butter
Mashing up the softened butter with a wooden spoon creates little dots of butter in the dough, which will make a spongy texture in the cake.
I spread the dough in a greased cake pan and then put spoonfuls of mashed banana and a handful of chocolate chips on top.
I swirled the chocolate and banana into the dough using a spoon
Then topped it with the crumbs I had made earlier.
When it came out of the oven, the chocolate was melty and it smelled like banana bread but had the delicious crunch of the cinnamon topping. Yum!
Banana Coffee Cake
For the crumb topping:
1 stick butter
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
½ teaspoon ginger
a pinch of salt
1 ½ cups flour
For the dough:
1/3 cup sour cream
1 egg + 1 egg yolk
2 teaspoons vanilla
1 cup flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
6 Tablespoons softened butter, cut into pieces
1 very ripe banana
large handful of chocolate chips
Preheat the oven to 325 degrees.
Make the crumb topping by melting the butter and stirring in the sugars, spices, and salt. Then stir in the flour and set aside.
Make the dough by mixing together the sour cream, eggs, and vanilla, then stirring in the dry ingredients, and then mashing in the pieces of butter with a wooden spoon.
Grease a small square casserole dish with cooking spray or butter.
Spread the dough inside. Mash the banana with a fork and put spoonfuls of mashed banana on top of the cake batter. Sprinkle the chocolate chips over the cake batter as well. Use a butter knife to swirl the toppings into the cake batter.
Crumble the cinnamon-sugar topping over the cake batter and bake 45 minutes to an hour.