I made two easy desserts this afternoon.
Crustless coconut custard pie—so yummy and easy- and without the crust, you can eat more! This was from my friend Stacey’s blog http://www.staceysnacksonline.com/.
While this pie was in the oven, I prepared the batter for Banana Chocolate Chip Cake. I found this years ago on epicurious.com – it’s from Bon Appetit, January 2003.
I add more nuts and chocolate. Maybe an extra ¼ cup. My mother always advised cutting the sugar, so I do by a few teaspoons, but not drastically. I also use margarine or Promise instead of butter. With chocolate, no need for butter. This time I used sour cream instead of buttermilk because that’s what I had. You could also use plain yogurt. We eat a lot of bananas- so inevitably they turn brown before we consume them. I freeze them, unpeeled, in a plastic bag. (good way to recycle those annoying bags newspapers come in). Defrost in the microwave a few minutes and squirt into the mixer.
But while I was making the batter and checking the pie, I had a few phone calls. I was all ready to put the batter into the pan when I stopped myself. I put a finger into the batter; it tasted sort of like baking soda and not sweet. Did I put the sugar in? I couldn’t remember so added some more. Anyway, it came out fine.
Here’s the recipe:
Chocolate Chip Banana Cake
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk
Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.
Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack. ( I have a convention oven so cut the time about 15 minutes.) This cake freezes well too.