This delicious breakfast treat is a terrific way to use up overripe bananas...The black spots on their skin are a sure sign that they are really ripe and sweet.

• 1 1/4 cups semisweet chocolate chips
• 1/3 cup brown sugar
• 1/2 cup chopped walnuts
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch of salt
• 3/4 cup granulated sugar
• 1 stick unsalted butter, at room temperature
• 1 large egg
• 1 1/2 cups very ripe bananas, mashed
• 3 tablespoons buttermilk

Preheat the oven to 350°F. Spray an 8x8x2 glass baking dish with non-stick cooking spray.

Combine the chocolate chips, brown sugar, walnuts and cinnamon in a small bowl and set the streusel aside.

Sift together the flour, baking soda, baking powder and salt. Using an electric mixer, beat the sugar, butter and egg until fluffy. Add the mashed bananas and buttermilk and mix to combine. Add the dry ingredients and blend well.

Spread half of the batter in the prepared baking pan. Sprinkle with half of the chocolate chip streusel. Repeat with remaining batter and streusel. Bake the coffee cake for 45 minutes or until a cake tester inserted into the center comes out clean.


Serves 8