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.
By Yankee Magazine|Jan 22 2024|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanFudgy 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:
9Ingredients
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.
