Got it covered? Yep, that’s the theme this week! I covered a basic banana cake with an amazing chocolate chip streusel. I had a load of bananas to use up so this recipe uses 4. If your banana are super ripe you might want to cut back on the sugar in the cake, it’s up to you. We’re in December now so most people have pretty much thrown out those healthy thoughts.
It’s so very good. I fancied it up by making it in a cake pan, but you can go square if that’s what you are used to. I’m full into the holidays today since it’s Thanksgiving weekend and I’m just riding the wave.
The streusel is thick and full of flavour. So very easy too. The cinnamon is key, it gives the whole cake that wonderful coffee cake flavour. The cake is very dense, it’s not a light coffee cake thanks to the bananas but it’s still pretty wonderful.
- 1 cup semisweet chocolate chips
- 1/2 cup dark brown sugar
- 1/2 cup chopped walnuts
- 1 Tbsp ground cinnamon
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup margarine
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 4 mashed very ripe bananas (large)
- Preheat oven to 350°F. Spray a 9x9 inch baking dish or cake pan.
- Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
- Stir together all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and oil in a large bowl until fluffy. Mix in mashed bananas and vanilla. Add flour mixture and blend well.
- Spread batter in prepared baking pan. Sprinkle with streusel pressing down a bit.
- Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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