Banana Chocolate Chip Coffee Cake (or as Darren calls it, bcccc)

I have Harry Potter to credit for basically everything good I’ve ever done in my life. For example, my entire valedictorian speech was centered around a Dumbledore quote. I wrote about quidditch in my college entrance essay.  And last but certainly not least, if it weren’t for Harry Potter, I would never had made this delightful Banana Chocolate Chip Coffee Cake.

 

The story starts a week ago, on last Thursday when the final Harry Potter movie premiered at midnight.  Of course I went to the midnight showing!  The next morning though, I also had to drive an hour to my boyfriends and spend the day with him.  It was a pretty action packed day, and I was so tired from the movie!  After shopping and cooking dinner I NEEDED caffeine.  Darren, being the wonderful boyfriend he is, was more than willing to take me to Starbucks.  He knows that bad things happen when I get grumpy. I got my usual skinny iced vanilla latte, Darren got a vanilla bean frap, and we split a piece of their banana chocolate chip coffee cake.

 

The starbucks banana chocolate chip coffee cake had great flavor.  However, neither Darren nor I were crazy about the texture.  I decided it was either stale or overbaked.  Anyways, Darren told me I could make it way better (he always flatters me).  So of course, I had to accept the challenge!

 

This coffee cake turned out incredibly moist.  The banana flavor is a bit more prominent in my version than in the starbucks’.  Darren said he preferred my cake much more though, and I don’t doubt it because he ate half the cake in a day.  I’m not lying.  That boy eats like an army.

Thanks to Harry Potter for making my childhood so completely wonderful, for providing me with endless amounts of inspiration, and for giving me a friend in which I sought solace more times than I can count.

Banana Chocolate Chip Coffee Cake

(featured on Inn Cuisine, recipe from the High Pointe Inn and appearing on BedandBreakfast.com)

• 1 & 1/3 cups granulated sugar
• 1 cup sour cream
• 1/4 cup butter or margarine, softened
• 4 large eggs
• 4 medium, ripe bananas
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Preheat oven to 375 degrees F. Spray either a 9×11″ baking pan or classic Bundt pan with non-stick cooking spray; set aside.

Beat sugar, sour cream, butter (or margarine), and eggs together in mixing bowl on low speed for 1 minute. Beat in flour, baking soda, and salt on medium speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Stir in chocolate chips (by hand). Spread batter in prepared baking pan and place in center of preheated 375 degree F oven for approximately 35-40 minutes, or until light brown on top and toothpick inserted near center comes out clean. Cool in pan (if using a Bundt pan cool slightly, then turn out onto serving platter or cake plate); cut into slices or squares of desired size and thickness. Serve warm or at room temperature.

XOXO,

Jamie

About these ads