I knew that there would be a snow storm on Wednesday and it would be the perfect reason to STAY HOME and cook/bake/clean and work!! It wasn’t hard to figure out what to bake, seeing as I received a recipe that peeked my interest in my inbox the other day. This is what happens when you subscribe to a food blog!! The recipe is from Sally’s Baking Addiction and it’s called ” Banana Chocolate Chip Crumb Cake”.
It’s easy to make, moist and a great way to use up those ripe bananas!!
Banana Chocolate Chip Crumb Cake – from Sally’s Baking Addiction
INGREDIENTS:
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons (75g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cup mashed bananas, very ripe (about 3 large bananas)
- 1/4 cup (60g) yogurt – I used Greek yogurt but you can use any type of plain yogurt
STREUSEL
- 1 tablespoon ground cinnamon
- 1/4 cup (50g) light brown sugar (or dark brown sugar)
- 3/4 cup (135g) semi-sweet chocolate chips
- 1/2 cup (70g) chopped pecans or walnuts, optional (I did not use any nuts as I wanted to make this as a lunch box snack)
Directions
1.Preheat oven to 350F degrees. Spray an 8×8 or 9×9 baking pan with nonstick spray. p.s I don’t own an 8×8 baking pan (can u believe) but my oval CorningWare worked out just fine.
2. In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
first step – easy enough
3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Add the mashed banana and yogurt and turn the mixer on high and beat until creamy, about 1 minute.
4. Turn the mixer off and pour the dry ingredients into the wet ingredients. (repeat – put the DRY INGREDIENTS INTO THE WET INGREDIENTS) .Turn the mixer on low and slowly beat until combined. Do not overmix.
5. Make the streusel by combining all of the streusel ingredients into a small bowl.
I made a “nut free” version
6. . Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel.
7. Bake for 40 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly. Bake until the center is baked through.
FINAL RESULT
Allow to slightly cool for ten minutes before cutting and serving. Not that this cake stays fresh if you cover it tightly at room temperature for up to 4 days.
I also put half of it in the freezer as I’m sure it freezes well too. (time will tell).
This is the second time I’m baking a recipe from this blog however I’m sure it won’t be the last time!!
Happy Baking!!
Banana, blog, chocolate chip, Recipe, Sallys Baking addiction, Snow
I’ve just returned from Ottawa and while I was visiting, I couldn’t stop taking photos of SNOW. It was truly beautiful and I found myself staring at trees, and bushes, and roofs!! Usually I’m taking photos of food, but on this trip I was also taking photos of SNOW. Funny, don’t you think?
See what I mean?
Pretty.
When I returned to Toronto I decided to make something that reminded me of all that beautiful snow. After searching thru the
Silk website, I found a recipe called “The Orange Snowball”. How could I resist? It gave me the opportunity to buy
Angostura bitters and fresh orange juice! (the Silk soya beverage was already in my fridge seeing as I’m lactose intolerant).
This is what you need:
- 3 oz Silk Original soy, almond or coconutmilk
- 1 oz freshly squeezed orange juice
- 1 tsp agave (I used Redpath Organic Agave Nectar…which is a new product, by the way)
- 2 dashes Angostura bitters*
- Candied orange peel for garnish (I used fresh orange zest)
*Adds a trivial amount of alcohol
-
1.Place all ingredients except garnish in a cocktail shaker.
-
2.Add 1 cup of ice and shake well.
-
3.Strain into a chilled cocktail glass and garnish with candied orange peel.
- For a spirited drink, add 1 oz orange liqueur such as Grand Marnier.
Final Product:
Cheers!!
p.s I know that I will making more recipes with Silk, Redpath Agave Nectar and Angostura Bitters (which has a totally cool history, by the way) – all three products are super diverse!! Please take a minute to click on their websites and you will see what I mean.
agave nectar, Angostura Bitters, Orange, organic, Ottawa, Redpath, Silk, Snow, Snowball, Soy Beverage, Winter
ActivitiesFebruary 1st, 2011
Vicky Weiss being photographed by Rene Johnston
News Flash: I am going to be in the Toronto Star on Wed. Feb. 2nd, and I’m so excited about it that I’m blogging about it before the paper arrives!!
Here’s how it happend:
10:00 a.m. I receive a text from @savvari asking me if I am working from home due to the snow and to email her contact at the Toronto Star if I’m interested in being interviewed.
10:14 a.m. I send an email to her contact explaining that I’m a food sales rep who drives thru the GTA to visit accounts. I also write “clearly won’t be on the roads tomorrow” and leave my name and phone number
10:17 a.m. My phone rings and it’s Francine Kopun from the Toronto Star!. She asks me a few questions and even though we have never met ,we get along famously over the phone. She also asks me if I would be interested in being photographed for the article. I reply “no problem” (as I said this I realize that I have no make up on and my hair is in a pony tail).
I then visit some accounts and while I’m at Shoppers Drug Mart on Dufferin, I ask beg the clerk at the make up counter, if she would kindly put some make up on. Thankfully she agrees!! (phewww).
12:51 p.m I received a phone call from Rene Johnston, who is a photo journalist at the Toronto Star. We agree to meet at Leslie/Eglinton as he wants to take some shots of me in Sunnybrook park
1:30 p.m. Rene and I meet at the designated location. He is so charming that I immediately forget that I am about to be photographed for a major newspaper.
He takes photos of me inside the car, outside the car, while I’m driving, while I’m parking etc. While he is busy clicking away he says “sex and chocolate” and of course I immediatlely smile and laugh. He’s a true professional.
2: 31 p.m. I send an email to Francine to tell her that Rene was awesome and that both of them make my day brighter!!
2:32 p.m. I send an email to @savvari (Sandy) thanking her for putting me in contact with Francine.
3:20 p.m. I received an email from Francine with the copy she has written for the article. (you will have to read the Toronto Star…I’m so mean, eh?)
I’m now blogging about this at 10:00 p.m .and there is STILL no snow on the ground. But I know it’s on the way….right?
Once again, many thanks to Sandy, Francine and Rene (and twitter too)!!
Francine Kopun, Rene Johnston, Snow, Sunnybrook Park, Toronto, Toronto Star, twitter
