Makes one 8-inch square cake - Adapted from Bon Appétit
1½ cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon
1/2 cup (1 stick/4 ounces) organic butter, softened (or 1/2 cup trans-fat free vegetable oil sticks, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1¼ cups mashed, very ripe bananas (the riper the better)
2 Tablespoons organic yogurt or sour cream
1 Tablespoon organic milk
1½ cups organic all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350°. Grease an 8"x8"x2" baking pan. In a small bowl, combine the chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.
In a large bowl, beat the butter, sugar, and egg with an electric mixer until fluffy (I use a hand held mixer). Add the bananas, yogurt, and milk, and mix well. On low speed, beat in the flour, baking soda, baking powder, and salt just until combined.
Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel.
Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag.
Recipe source: FarmgirFare.com
Recipe © FarmgirlFare.com
