Chocolate-Walnut-Banana Coffee Cake
A decadent take on a brunch favorite, this chocolate-walnut-banana coffee cake has the delicious flavor of banana bread and the velvety crumb of a sour cream coffee cake.
Chocolate-Walnut-Banana Coffee Cake
Photo Credit : Liz NeilyFudgy chocolate filling is sandwiched between layers of cake, with everything topped by a toasted walnut-chocolate chip streusel that is crunchy, chocolaty, and just a bit salty. Serve this chocolate-walnut-banana coffee cake with coffee in the morning or warmed with a scoop of vanilla ice cream after dinner.
Yield:
9For the cake
Ingredients
1½ cups (195 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
6 tablespoons packed light brown sugar
¼ cup unsweetened cocoa powder
½ cup (1 stick) unsalted butter, softened, plus more for greasing pan
¾ cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
4 medium very ripe bananas, mashed
⅓ cup sour cream
Instructions
Preheat your oven to 350°F and butter an 8-inch square baking dish. Set aside.
First, prepare to make the cake: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In another small bowl, whisk together the brown sugar and cocoa powder, and set aside.
For the streusel, stir together the walnuts, chocolate chips, flour, both sugars, and salt in another small bowl. Add the melted butter and toss lightly with a fork until the mixture is moist and crumbly. Set aside.
For the streusel
Ingredients
1 cup walnut halves, chopped
¾ cup semisweet chocolate chips
⅓ cup (43 grams) all-purpose flour
¼ cup granulated sugar
6 tablespoons firmly packed light brown sugar
½ teaspoon kosher salt
4 tablespoons unsalted butter, melted and slightly cooled
Instructions
Now, make the cake: Using a stand or handheld mixer, beat the butter and sugar on medium-high until light and fluffy, scraping down the sides of the bowl halfway through, 2 to 3 minutes total. Add the egg and vanilla and mix on medium-high until combined. Scrape down the sides of the bowl, add the banana, and mix until combined. With the mixer set on low speed, add half of the flour mixture followed by all of the sour cream, and then the remaining flour mixture, mixing until just combined. Use a spatula to scrape the sides and bottom of the bowl to ensure that the batter is thoroughly mixed.
Spread half of the cake batter into the prepared baking dish and then cover evenly with the brown sugar–cocoa mixture. Spoon the remaining cake batter in dollops all over the filling and spread evenly. Sprinkle the streusel over the cake.
Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Allow the cake to cool for at least 10 minutes. Serve warm or at room temperature.
