Got it covered? Yep, that’s the theme this week! I covered a basic banana cake with an amazing chocolate chip streusel. I had a load of bananas to use up so this recipe uses 4. If your banana are super ripe you might want to cut back on the sugar in the cake, it’s up to you. We’re in December now so most people have pretty much thrown out those healthy thoughts.

It’s so very good. I fancied it up by making it in a cake pan, but you can go square if that’s what you are used to. I’m full into the holidays today since it’s Thanksgiving weekend and I’m just riding the wave.

The streusel is thick and full of flavour. So very easy too. The cinnamon is key, it gives the whole cake that wonderful coffee cake flavour. The cake is very dense, it’s not a light coffee cake thanks to the bananas but it’s still pretty wonderful.

Banana Coffee Cake with Chocolate Chip Streusel Print Recipe Pin Recipe Ingredients 1 cup semisweet chocolate chips

1/2 cup dark brown sugar

1/2 cup chopped walnuts

1 Tbsp ground cinnamon

1 1/2 cups all purpose flour

3/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

1/2 cup margarine

1/4 cup vegetable oil

1 tsp vanilla

4 mashed very ripe bananas large Instructions Preheat oven to 350°F. Spray a 9x9 inch baking dish or cake pan.

Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Stir together all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and oil in a large bowl until fluffy. Mix in mashed bananas and vanilla. Add flour mixture and blend well.

Spread batter in prepared baking pan. Sprinkle with streusel pressing down a bit.

Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.

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