Queen Bee Banana Coffee Cake w/ Chocolate Chip Streusel
Recipe adapted from Bon Appetit
This coffee cake comes out of the oven gloriously high and golden with a lighter texture than banana bread.
6 Tb Queen Bee Cake, Cookie, Muffin Flour
¼ cup cold butter, cubed
½ cup brown sugar or coconut palm sugar
½ cup nuts, walnuts or pecans
2 tsp cinnamon
1 tsp almond extract
1 cup chocolate chips, or white chocolate chips or peanut butter chips (Elvis Cake)
3 cups Queen Bee Cake, Cookie, Muffin Flour
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 cup sugar, Sugar Alternatives
¾ cup butter, room temperature
2 large eggs
2 tsp vanilla
2 ⅓ cups mashed very ripe bananas (about 4 large)
6 Tb buttermilk or yogurt
Preheat oven to 350°.
Cut parchment or foil round to fit the bottom of a 9” spring form pan. Butter or spray the pan, place the parchment round in the bottom, spray or butter parchment, then flour the pan with tapioca starch or a combination of cassava flour with arrowroot or tapioca starch, equal amounts.
Place all streusel ingredients in food processor and pulse until coarse, moist crumbs are formed. Makes about 2 ½ cups. Set aside.
Whisk together Queen Bee CCM flour, baking soda, baking powder and salt.
Using electric mixer or stand mixer beat together sugar, room temperature butter and eggs until fluffy. Beat in vanilla then add mashed banana and buttermilk or yogurt until combined. Add dry ingredients and mix well.
Spread half of the batter (about 2 ½ cups) in prepared baking pan. Sprinkle with half of the streusel. Repeat with remaining batter and streusel.
Bake for 1hr and 25 minutes until cake tester comes out clean. After 30 minutes, cover with aluminum foil to prevent streusel from over browning. Cool on rack for 15 minutes, then remove sides.
Cool cake COMPLETELY before cutting.