Banana coffee with Choco Chip Streusel

Hello!!! Happy New Year to all!!! Here's a lips watering cake that you'll surely love. Moist banana cake layered with sugar, nuts and velvety dark chocolate.

Streusel:

1 1/4 cups chopped dark chocolate

1/3 cup packed brown sugar

1/2 cup chopped walnuts(or other variety of nuts), toasted

1 tbsp ground cinnamon

Batter:

1 1/2 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 medium eggs

1 1/3 cups mashed very ripe bananas

2 tbsp coffee dissolved in 1 tbsp hot water

3 tbsp evaporated milk combined with 1 tsp vinegar

Procedure:

1. Preheat oven to 350 degrees F. Butter and flour 9 1/2" x 4" tube pan.

2. Stir chopped chocolate, brown sugar, walnuts and cinnamon in small bowl until well blended. Set aside.

3. Sift flour, baking soda, baking powder, and salt into medium bowl. Set aside.

4. Cream butter in a large bowl using an electric mixer.

5. Add sugar gradually, when butter is light and creamy.

6. When mixture is fluffy, add egg one at a time.

7. Beat in mashed bananas, coffee and milk with vinegar then add in the dry ingredients and blend well.

8.Spread half of batter in prepared tube pan. Sprinkle with half of streusel. Repeat with remaining batter streusel. Bake banana coffee cake about 45 mins. or until tester inserted into center comes out clean. Cool coffee cake in a pan or rack.

Shelf life- Banana coffee cake stays fresh and moist on the shelf for 5-7 days but when refrigerated, can last from 2-3 weeks. Reheat in the microwave oven before serving to maintain moistness of cake.