I love shortcake desserts! You pretty much can’t go wrong with a lightly sweetened biscuit (or in this case, cake) topped with fresh fruit and freshly whipped cream. YUMM! This recipe for Strawberry Shortcake is from Emeril’s Potluck Cookbookand is a perfect way to feed shortcake to a crowd. The sturdy sponge cake stands up nicely to the fruit and it’s juices…and it’s really pretty!

This dessert is best when served shortly after it’s made so if you need something made the day before an event (or even earlier in the day), find a different dessert. You can make the cake a day in advance, and prepare the strawberries and whip the cream (seperately) then assemble the dessert shortly before serving. The longer the dessert sits, however, the higher the risk of having mushy cake. If you don’t want to serve the shortcake in a bowl, you can also layer the berries and cream over the whole cake or just cut pieces of cake and pile the berries and cream on each serving. It’s not rocket science so you can make it how you want it.

Recipe changes I made: For the strawberries, I used less sugar and substituted some orange juice for the Grand Marnier (I didn’t want the pregnant ladies to get liquored up). Also, I added a teaspoon or so of vanilla to the cake.

Strawberry Shortcake
-recipe from Emeril’s Potluck Cookbookby Emeril Lagasse

Ingredients
1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
Directions
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners’ sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.

Blog parties I’m linked to:
Foodie Friday
Finer Things Friday
It’s a Hodgepodge Friday
New Friend Friday
Grocery Cart Challenge
Favorite Things Friday
Friday Favorites
Friendly Friday Follow
Friendly Friday
Blog Hop Friday
Friday-Follow
Follow Friday 40 and Over
I’m Lovin’ It Fridays
4th of July Party at It’s a Blog Party
Sundae Scoop

Tags: Dessert, shortcake, strawberry, trifle, whipped cream

A friend recently requested chocolate cupcakes with coconut frosting for her birthday treat. She was very specific; she wanted a bite-sized dessert that would taste like a Mounds candy bar. After doing a recipe search and not finding exactly what I was looking for, I decided to wing it. Since I wanted a moist and very chocolatey cupcake, I went with a recipe for Dark Chocolate Cupcakes that I’ve had great results with. The batter is made with sour cream and two kinds of chocolate (bittersweet and cocoa powder). Yumm!

I made a basic cream cheese frosting and flavored it with a little coconut extract, vanilla and sweetened shredded coconut. I mounded a blob of icing onto each cooled cupcake, swirling it around to make it look pretty then garnished it with a bit more shredded coconut. The result was a perfect Mounds Cupcake. My friend was so excited when she saw them, and even more excited once she took a bite.

These delicious dark chocolate cupcakes go great with a variety of frostings, such as cream cheese, vanilla, or berry (strawberry, raspberry). Enjoy!!!

Dark Chocolate Cupcakes
-recipe from Cook’s Illustrated (March 1, 2005)

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It’s best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Makes 12 cupcakes. 

 8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda 
3/4 teaspoon baking powder 
2 large eggs 
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract 
1/2 teaspoon table salt 
1/2 cup sour cream (4 ounces)

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Blog parties I’m linked to:
Cupcake Carnival
Cupcake Tuesday
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday Tastes
Delicious Dishes
Whatever Goes Wednesday
Chocolate Fridays

Tags: birthday treats, bittersweek chocolate, cupcakes, dark chocolate, kid treats

Who said real men don’t eat quiche? Husband can inhale 2 manly-sized pieces of this delicious Bacon and Green Chili Quiche in one sitting. The combination of bacon, green chiles and cheese is a definite winner! It’s also great for brunch or lunch entertaining because it can be made ahead and cooled (completely), then wrapped in plastic wrap and refrigerated. To serve, simply remove the plastic wrap and reheat the quiche in a 350°F oven for 15 minutes or until it’s heated through. Serve warm or at room temperature.

I followed the recipe except for substituting  pepperjack cheese for regular jack cheese. I forgot to drain the green chiles so the custard wasn’t quite as firm as I would’ve liked but it was still very, very tasty. Next time, I’ll try using only 1 cup of half & half to see if that makes for a firmer quiche, too (if reducing liquid, reduce the salt). After baking, let the quiche rest for 20 minutes or so (5 minutes wasn’t quite long enough).  Enjoy!

I’m linking this recipe to these blog parties: Finer Things Friday, Foodie Friday

Bacon and Green Chile Quiche
-recipe from Bon Appétit Magazine

1 refrigerated pie crust (half of 15-ounce package), room temperature

8 strips bacon
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

Tags: bacon, brunch, cheddar cheese, Eggs, green chiles, jack cheese, pie crust, quiche

There’s nothing like a good, homemade pound cake served with fresh berries.  This recipe for Sour Cream and Lemon Pound Cake is easy to make, moist and velvety, and has a light lemony flavor. It’s a great dessert for Spring and Summer celebrations and gatherings.

The first time I made the cake, it seemed a bit “eggy” to me so this time I used 5 eggs instead of 6. I also added a teaspoon of vanilla to the batter. After I took the cake out of the oven, I went for a run, which meant the cake cooled in the pan on a rack for about an hour. When I tried to turn out the cake, it stuck in a few places. I’m not sure if I didn’t grease the pan good enough or if it sat too long in the pan. Anyway, I didn’t sweat it…I just made a quick glaze with lemon juice and powdered sugar to drizzle on the cake. Not only did the glaze add more lemony flavor but it did a nice job of covering the holes. Serve with fresh berries.

Sour Cream and Lemon Pound Cake
-recipe from Bon Appétit Magazine

Yield: Serves 12

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Tags: butter, Dessert, lemon, pound cake, sour cream, sugar

These orange-scented muffins are moist, not too sweet and studded with chocolate chips. I’m eating one now between sips of freshly brewed French roast coffee…Yumm! I got the recipe out of the Fresh Every Day Cookbook by Sara Foster. She calls the muffins Orange Chocolate Muffins, but I renamed them Orange Chocolate Chip Muffins since they’re not really chocolate muffins (other than the chocolate chips).

I followed the recipe as written, using Trader Joe’s High Fiber cereal in place of All Bran or bran flakes. The addition of the fiber cereal means you’re getting some roughage along with your chocolate. See…chocolate can be healthy! Next time I make them, I’ll definitely add dried cranberries, too, since I love the flavor combo of chocolate, orange and cranberry.

Orange Chocolate Muffins
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

These are best served warm, fresh from the oven. Makes 12 large muffins.

1/2 cup bran flakes or All Bran cereal
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt 
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 cup sour cream
Grated zest of 2 oranges and 1/2 cup of their juice
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Preheat the oven to 375F degrees. Line 12 large muffin cups with liners and spray the top of the pan with vegetable oil spray or grease lightly.

Stir the bran flakes, flour, baking powder, baking soda, salt and cinnamon together in a large bowl.

In a separate large bowl, cream the butter and sugar together with an electric mixer on high speed until fluffy, scraping down the sides of the bowl occasionally. Add the egg and mix to combine. Add the sour cream, orange zest and juice, and vanilla and mix until incorporated.

Add the bran-flour mixture to the butter-sugar mixture, stirring with a wooden spoon or the paddle attachment of an electric mixer until the dry ingredients are just moistened. Stir in the chocolate chips to combine. Do not mix any more than necessary.

Use a 1/3-cup measure or ice cream scoop to scoop the batter into the prepared muffin cups, filling them to just below the rim of the cup. Bake the muffins for 20 to 25 minutes, until a wooden skewer comes out clean when inserted in the center of a muffin and the muffins spring back when touched. Let the muffins rest for about 5 minutes before turning them out. Serve immediately or cool on a wire rack.

Tags: bran cereal, butter, chocolate chips, Muffins, orange, orange juice, orange zest, sour cream

I ran across this recipe for Blueberry Cream Cheese Rolls recently and was intrigued by the use of blueberry jam as a filling for sweet rolls. Not only are they good, but since you make the dough the day before and refrigerate it overnight, the rolls come together quickly the next morning. Next time I make them, I’d like to try apricot or raspberry jam instead of the blueberry; feel free to substitute your favorite flavor, too. Whatever flavor you choose, your house is going to smell fantastic while they’re baking!

For other recipes, check out: Foodie Friday.

Blueberry Cream Cheese Rolls
-recipe from Every Day with Rachael Ray Magazine

2 tablespoons plus 1 teaspoon granulated sugar
One 1/4-ounce package active dry yeast
2 tablespoons unsalted butter, softened
1 1/4 teaspoons salt
1 1/4 cups plus 2 tablespoons milk
1 large egg
4 cups flour
2 cups confectioners’ sugar
4 ounces cream cheese
One 10-ounce jar blueberry preserves

Combine 1/4 cup warm water, 1 teaspoon granulated sugar and the yeast; let stand for 5 minutes.

Using an electric mixer, beat the butter with the salt and the remaining 2 tablespoons granulated sugar until fluffy. Beat in 1 1/4 cups milk, the egg and the yeast mixture. Gradually add the flour at low speed. Transfer the dough to a floured surface and knead for 2 minutes. Place in a greased bowl and turn to coat. Cover and refrigerate overnight to let rise.

Using an electric mixer, beat the confectioners’ sugar, cream cheese and remaining 2 tablespoons milk.

Preheat the oven to 400°. Grease a 9-by-13-inch baking pan. On a floured surface, roll out the dough into a 12-by-16-inch rectangle. Spread the blueberry preserves on the dough, leaving a 2-inch border. Roll up lengthwise and seal the edges. Slice into 12 pieces and place in the pan cut sides up. Bake until golden-brown, 20 to 25 minutes. Top with the cream cheese icing.

Tags: blueberry jam, Breakfast, cream cheese icing, sweet rolls

Recently, I ran across this recipe for Banana Pina Colada Muffins. Since I had some ripe bananas that needed to be used, I decided to give the recipe a try. They’re a nice change from the typical banana muffin. I don’t think they tasted anything like a pina colada, though. The name must be referring to the ingredients used (dried pineapple and coconut) instead of the flavor. So even if you don’t like the famous tropical beverage, you could still enjoy the muffins.

I followed the recipe except that I ran out of wheat flour so I used 1-1/2 cups wheat flour and 1/2 cup all-purpose flour. I also found that I only had about 1-1/4 cups of mashed banana so I spooned in a few tablespoons of plain yogurt to bring the amount up to 1-1/2 cups. The muffins turned out moist and not-too-sweet, and make a great afternoon snack!

For more recipe ideas, check out Foodie Friday , Food on Fridays  , Friday Food or Finer Things Friday.

Banana Pina Colada Muffins
-recipe from kingarthurflour.com

Coconut and pineapple team beautifully in that famous rum drink, the piña colada. The two play just as nicely together in this whole-grain muffin. Banana adds pleasingly moist texture, and an additional taste of the tropics.

1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 3/4 ounces) brown sugar, light or dark
1 teaspoon vanilla extract
1/2 to 3/4 teaspoon coconut flavor or rum flavor (optional)
1 1/2 cups (13 1/2 ounces) mashed ripe bananas (about 3 medium to large bananas, about 22 ounces before peeling)*
1/4 cup (3 ounces) honey
2 large eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups (8 1/2 ounces) King Arthur 100% White Whole Wheat Flour, organic preferred
3/4 to 1 cup (4 1/2 to 6 ounces) diced dried pineapple**
generous 1/3 cup (1 ounce) shredded or flaked coconut, sweetened or unsweetened, for topping

*Did you guess wrong and find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.

**Don’t use canned pineapple; it’s too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.

Preheat your oven to 350°F. Line a 12-cup muffin pan with muffin cups, and grease the cups.

In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.

Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean. Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature. Yield: 12 muffins.

Tags: banana, coconut, dried pineapple, Muffins, pina colada

Chewy and delicious, these gussied-up chocolate chip cookies have a few bonus ingredients thrown in for kicks (oats, coconut, raisins and/or pecans). You can have fun changing up the add-ins each time you make them. Add more chocolate chips if you don’t like raisins or pecans. Anyway, you get the picture…just make ‘em how you like ‘em!

I followed the recipe except I used coconut instead of pecans. I also threw in extra chocolate chips. The combination of chocolate chips, raisins and coconut was great! A few of these cookies and a cold glass of milk might just make your day…it’s worth a try!

John’s Kitchen Sink Cookies
-recipe from marthastewart.com

Makes 24
2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.

Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

From Everyday Food, March 2008

Tags: chocolate chip, coconut, John's Kitchen Sink Cookies, oats, pecans, raisins

This delicious, easy-to-make appetizer combines two great flavors: smoky bacon and caramelized onions. YUMM! 

The recipe calls for refrigerated pizza dough in a tube but I used Trader Joe’s fresh pizza dough instead. I had some trouble with the rolled-out dough sticking to itself when I tried to transfer it to the baking sheet, so I ended up rolling it out on parchment paper then transferring both parchment and dough to the baking sheet. Don’t worry if you don’t have caraway seeds or don’t want to buy them–the tart will still be great without them.

Onion and Bacon Tart
-recipe from Paumanok Vineyards
Bon Appétit Magazine, October 2005

Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents’ vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok’s semi-dry Riesling with an onion tart she makes at harvest time. “It’s traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine.”

Makes 6 servings.

8 bacon slices, chopped
5 cups sliced onions (about 3 large)

1 large egg
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch of ground nutmeg

1 13.8-ounce tube refrigerated pizza dough
1/4 teaspoon caraway seeds 

Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.

Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.

Roll pizza dough out on lightly floured surface to 13×10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.

Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

Tags: bacon, caramelized onions, onion and bacon tart, pizza dough, sour cream

If you’ve got a few ripe bananas to use up then you should give this recipe a try. It’s moist, easy to make and a nice change from plain ol’ banana bread. Each bite of this coffee cake is loaded with cinnamon and chocolatey goodness.

The recipe calls for a metal pan but the glass Pyrex 8×8 pan I used worked fine. I added a teaspoon of vanilla to the cake batter and omitted the walnuts from the streusel. Speaking of the streusel, next time I’d only use about a teaspoon of cinnamon instead of the tablespoon that the recipe calls for. And you could cut down on the chocolate chips if you want it less chocolatey.

Banana Coffee Cake with Chocolate Chip Streusel
-recipe from Bon Appétit Magazine

Use bananas with some black spots on the skin, a sign that they are really ripe. Makes 12 servings.

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.

Tags: banana, chocolate chip, coffee cake, struesel