i have a hard time finishing bananas. i try to include it in my diet but sometimes i forget i have it or i gag if it gets a bit ripe & mushy. so when the peels starts aging with speckles, i let it sit till it turns overly ripe & black. i either make banana bread or throw it in the freezer for later use. otherwise, it goes in the garbage when i see those pesky fruit flies fluttering about. aaack!
while going through my magazine pile, i found a recipe for a sour cream banana coffee cake. it asked for a bundt cake pan, which i don’t own, so instead i made it into miniature loaves. who doesn’t love mini loaves? but its good to know i can go online for the recipe now. i’ll copy it on here in case the site disappear (martha’s blueprint magazine). you just never know these days.
Real Simple / Oct 01
- 1/2 cup semisweet chocolate chips, chopped
- 1/2 cup walnuts, chopped
- 2 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 2 ripe bananas
- 1 (8-ounce) container sour cream
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Heat oven to 350°F. Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
- In a small bowl, combine the chocolate chips, walnuts, 1/2 teaspoon cinnamon, and 1/4 cup sugar. Set aside.
- In a large bowl, with an electric mixer at medium-high speed, beat the butter with the remaining sugar until light and fluffy. Reduce speed to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth.
- Sprinkle a third of the chocolate-nut sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the chocolate-nut sugar mixture and top with the remaining batter. Sprinkle with the remaining chocolate-nut sugar.
- Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.
in other news: i do enjoy good stuff online now that i’m getting off the magazine bandwagon.