So I am beginning to notice a recent trend with my recipes. On the weekends, specifically Sunday, I tend to post some delicious dessert recipe. I am not sure if this is an intentional attempt to soften the blow of the approaching Monday or if it is a happy coincidence, either way, I am fine with the results. This recipe arose from a coffee cake meets banana split idea. The topping is slightly crisp with a surprise gooey middle waiting to be discovered. If you really want to make this like a banana split, while hot, top with a nice scoop of ice cream and drizzle with caramel and chocolate sauce. YUM!!! Happy Sunday!
FOR THE STREUSEL
2/3 Cups Packed Light Brown Sugar
2/3 Cups Chopped Walnuts
2/3 Cups Chocolate Chips
1 Tablespoon Cinnamon
FOR THE CAKE
1 Stick Softened Butter
3/4 Cup Sugar
3 Ripe Bananas, Peeled
3 Tablespoons 2% Milk
1 1/2 Cups All Purpose Flour
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
2 Tablespoons Cocoa Powder
1. In a medium size bowl, combine the ingredients for the streusel. Set aside.
2. In a large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
3. In the bowl of a large stand mixer, cream together the butter and sugar. Add the egg and mix until combined. Scrape down the sides of the bowl. Add the bananas and milk. Mix well.
4. Slowly add the dry ingredients to the wet, incorporating slowly.
5. Prepare a 9x9 inch metal baking pan. You can either spray with cooking spray or smear with butter. (I used butter.)
6. Pour half of the batter into the pan. Top with half of the streusel mixture. Repeat.
7. Bake in a preheated 350 degree oven for 45 minutes.
8. Allow to cool for 5 minutes before cutting.
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