Chocolate Chip Banana Breakfast Cake
Once upon a time in the land of Starbucks, there was this yummy, moist, perfectly sweet coffee cake; but then, Starbucks reinvented itself and to many baristas’ dismay, the reduced fat banana chocolate chip coffee cake disappeared forever.
I am a person who tries not to fall in love with products. It’s tough not to because let’s be honest, the world is full of amazing things. My problem is that I’m stuck in my ways, so when my favorite perfume that I have come to adore vanishes after years of wearing it, I’m devastated. When Caribou Coffee discontinued their granola bar brand, I was upset for weeks (maybe I still am a little). When the band that I’ve listened to forever suddenly has a falling out and leaves me pining for more. The cut is deep. The cut is very deep.
So, I try not to fall in love with products, bands, and other miscellaneous worldly items. But that’s near to impossible because I’m human, and it’s natural to pick favorites sometimes, like that banana coffee cake that once taunted me in the pastry case.
Like many other food bloggers, I usually have a bundle of bananas chilling on my counter. They mostly get eaten within a few days, but sometimes they remain in their banana chair until they get speckled. When that time arrives, I know that I have to bake with them. Last week, I decided to mash them up and try to replacate my old Starbucks friend, the reduced fat banana chocolate chip coffee cake. Wowzah! What a long name. The first step in my process was changing the name to breakfast cake because who doesn’t want to say that they got away with eating cake for breakfast?
After it baked and tormented me with its delicious aroma, I ran some down to Starbucks. Some of the baristas who tried it said they liked it even better than “that banana coffee cake we used to have”.
Are there any products you love that have been discontinued?
Which ones would you be sad to see leave the shelves?
- 2 bananas (ripe and mashed)
- 1 egg
- 1 egg white
- 1/2 cup part skim ricotta
- 4 ounces unsweetened applesauce
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/2 cup chocolate chips
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/3 cup chocolate chips
- Preheat the oven to 350 degrees.
- In a large-sized mixing bowl, beat egg and egg white. Slowly add in granulated and brown sugars. Beat until mixture is smooth. Fold in banana, ricotta, apple sauce, and oil.
- In a separate bowl, add flour, salt, cinnamon, and baking powder. Stir until combined.
- Slowly pour wet mixture into dry and mix until batter just comes together. Add in vanilla. Mix a few more times then add in chocolate chips.
- In a small bowl, make brown sugar swirl. Mix with fork or clean hands to combine.
- Grease a bundt pan with non-stick spray. Add half of the coffee cake mixture to the bundt pan. Generously sprinkle the brown sugar swirl on top of the mixture then pour the second half of the batter on top of the swirl.
- Place cake in oven for 40-45 minutes or until cake no longer sticks to toothpick. You may want to cover with aluminum foil during the second half of the baking process to avoid over browning.
- Remove from oven and let cool before eating. Flip over and sprinkle some confectioner’s sugar on top.