Oh my, I can hardly even begin to tell you how incredibly delicious this Banana Coffee Cake With Chocolate Chip Streusel is. From a January 2003 issue of Bon Appetit, this moist, sweet cake with a gooey, crispy topping is a five-star recipe.
Unless you want to cut slices from your dutch oven, you'll need to line it with parchment beforehand. In my 10 inch oven, I started the cake with 10 coals in a ring around the bottom, 16 in a ring around the edge of the lid with 6 briquettes spaced evenly in the middle. After 20 minutes I rotated the lid and removed 2 coals from the center of the lid. After 40 minutes the topping was brown and a tester came out clean. Resist the urge to remove the cake before it cools. I let it sit in my oven for 30 minutes before removing it, while it was still warm, with the parchment paper. It started to crumble when I used a spatula to transfer it to a clean plate so give it some time to set up. Also, I omitted the walnuts and you'd never know they were missing.
Most coffee cakes are fairly dry, they're supposed to be to soak up your hot beverage, but the mashed bananas make this one wonderfully moist. Serve it for breakfast, lunch, dinner or even a midnight snack, once you bite into those sweet layers of melted chocolate and cinnamon you'll see why this cake gets such rave reviews.
Banana Coffee Cake With Chocolate Chip Streusel
1 1/4 cups semisweet chocolate chips (about 8 oz.)
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1 Tblsp cinnamon
Coffee Cake Batter
1 1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 1/3 cups mashed, very ripe bananas (about 3 large)
3 Tblsp buttermilk
Lightly oil or spray 10 inch dutch oven, line with parchment paper.
Stir chocolate chips, brown sugar, walnuts and cinnamon in small bowl until well blended.
Set streusel aside.
Combine all purpose flour, baking soda, baking powder and salt in medium bowl.
Using electric mixer, if possible, beat sugar, butter and egg in large bowl until fluffy.
Beat in mashed bananas and buttermilk.
Add dry ingredients and blend well.
Spread half of batter (about 2 cups) in prepared dutch oven.
Sprinkle with half of streusel.
Repeat with remaining batter and streusel.
Bake at 350 degrees for 40-45 minutes or until tester inserted into center comes out clean.
Cool completely in dutch oven; lift from oven using parchment paper and transfer to plate.
|Layer cake batter with streusel topping in parchment lined 10 inch oven|
before lifting from oven
when you say cool completely - do you mean remove from the coals and leave the lid off?ReplyDelete
Yes, after you remove your oven from the coals, remove the lid and let it sit in the oven to cool and firm up before slicing, LiddyDelete
Wow, what a great combination of flavors. I added the chopped walnuts and it tasted amazing. My chocolate chips on top got a bit too much heat with 22 coals on the lid. After twenty minutes I removed about ten coals from the lid and continued cooking for another 15 minutes. Knife was clean. Tasted great with vanilla bean ice-cream!ReplyDelete
So glad you liked the cake Aaron, next time I will definitely add the walnuts. Thanks for letting us know how it turned out, LiddyDelete
This was awesome! I used pecans instead of walnuts - more expensive but I like them better. Love your blog! PeteReplyDelete
Thanks for your nice comment Pete, so glad you liked the recipe and pecans sound like an excellent addition, LiddyDelete
going camping this weekend, first time using the dutch oven, going to be using this recipe! thank you :)ReplyDelete
Good luck, hope things go well with your first attempt at dutch oven cooking and that you like the coffee cake, enjoy your weekend! LiddyDelete