Delicious and moist banana coffee cake studded with chunks of bittersweet chocolate! This is the best way to get rid of those overripe bananas you might have! Topped with brown sugar and sliced almonds for extra crunch.
No matter what I try t do, I always seem to be left with a few overripe bananas in the kitchen. Usually I’ll just slice them and freeze to be added to smoothies later on, but having overripe bananas also means that they’re prime to be used for baking.
When bananas become overripe it just means that the process of the banana is changing. Usually our bananas travel from far so they are picked green from the tree and this gives time on the journey to begin the ripening process. That begins when the natural amino acids in the banana turns to ethylene gas. It’s this gas that makes the banana turn from green to familiar yellow and then as the decay process begins, to brown. When the banana turns brown, the sugar content become higher also, sometimes up to 80% and this is why bananas at this stage are perfect for baking with. They also become much softer which can help a recipe stay moist and delicious.
Making this easy banana coffee cake
This recipe is a classic wet and dry ingredients mix. The butter and sugar need to be creamed first and then any liquid will be added such as egg, vanilla and the banana puree. The dry ingredients are added next and the mixture will become a smooth and creamy batter. Don’t forget to scrape down the sides of your mixing bowl. Add it to your baking pan and bake until the center is no longer soft or wet and you’re done! It’s as simple as that!
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Banana Coffee Cake with Chocolate Chunks
- 1 ⅖ cups all-purpose flour
- 1 tsp baking powder
- 4 ounces unsalted butter softened
- 1 ¼ cups sugar
- 2 large eggs
- 3 ripe bananas
- 2 tsp vanilla
- 2 tbsp sour cream
- 1 ¼ cups chocolate chunks or large chips, divided
- 3 tsp brown sugar
- ¼ cup sliced almonds
- Preheat the oven to 350° and line a 9×9 baking pan with parchment paper
- In a bowl combine the flour and baking powder
- In the bowl of a stand mixer, beat the soft butter and sugar until creamy, about 2-3 minutes
- Add the eggs one at a time and mix well
- In another bowl mash the bananas and add the vanilla and sour cream
- Add the banana mixture to the creamed butter, sugar and eggs and mix on low until well mixed
- On low speed add the flour and combine
- Fold in 1 cup of the chocolate chunks using a spatula and pour the batter into the prepared pan.
- Combine the brown sugar and almonds and sprinkle over the top of the coffee cake
- Bake in the oven for 40-45 minutes and then let cool before slicing