Recipe: Banana Chocolate Coffee Cake (aka Mexican Monkey Cake)

While searching for a recipe to use up 3 ripe bananas, I came across this lovely cake on Farmgirl Fare.  It's called Mexican Monkey Cake but tastes like a coffee cake which is why I renamed it.  The banana flavour tastes wonderful with the chocolate, along with the added crunch from the nutty streusel topping.  My kids (and neighbour) absolutely loved this cake.

BANANA CHOCOLATE COFFEE CAKE
from Farmgirl Fare

1-1/2 cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon (I use Saigon Cinnamon)
1/2 cup (1 stick/4 ounces) butter, softened (or 1/2 cup trans-fat free margarine, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1-1/4 cups mashed, very ripe bananas (they cannot be too ripe)
2 Tablespoons yogurt or sour cream (I used plain yogurt)
1 Tablespoon milk
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees (325 if using a glass pan such as Pyrex). Grease an 8"x8"x2" baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.

In a large bowl, beat butter, sugar, and egg with an electric mixer until fluffy. Add bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until blended.

Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.

This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag.

Printable Recipe

Happily submitted to Works for Me Wednesday over at We Are THAT Family.
Enjoy!

from the book "Chicken Soup With Rice - A Book of Months"

written & illustrated by Maruice Sendak

1962, Harper & Collins

I got this book from our local library.

Recipe: Gingerbread-Peach Upside Down Cake

Gingerbread and peaches is a wonderful, tastey combination.  This is a fresh summer dessert that both adults and kids will love.  I brought this to a cookout we attended this weekend.  I didn't have much time to prepare anything and this was quick and simple to make. 

I was so nervous when I flipped this cake over as it was my first upside-down cake.  Thankfully, it turned out beautifully.  You simply peal and dice peaches, layer them in the bottom of a cake pan, then make your gingerbread batter to spead on top, bake, cool, and flip - done!

This recipe is from my favourite cookbook, the Hay Day Country Market Cookbook which I picked-up at a garage sale for $1.00.  What a treasure this book is and you'll soon see many more recipes from it like Lemon Sugar Snap Cookies, Oatmeal Crisp Cookies, Raspberry-Ginger Scones, Curried Chicken and Basmati Soup and lots more.  I've flagged at least a dozen recipes to try!

If you do bring this cake to a cookout or a neighbour's home, be sure to attach one of these beautiful tags from Joy Ever After. Her site is stuffed with oodles of inspiration and free printables.

free printable tag (and photo) from Joy Ever After here

GINGERBREAD-PEACH UPSIDE DOWN CAKE
from Hay Day Country Market Cookbook

4 cups peeled, coarsely chopped ripe peaches
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
1 egg, lightly beaten
1/3 cup molasses
1/2 cup buttermilk

Preheat oven to 350 degrees F. Lightly butter a 9-inch round cake pan.

In a large bowl, toss the peaches with the brown sugar and lemon juice. Spoon the mixture into the prepared cake pan and spread it in an even layer.

In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add egg and molasses and mix until smooth. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over peaches.

Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5 minutes; then invert the cake onto a large serving platter.  Serve warm or at room temperature.

Printable Recipe

Enjoy!

from the book "Bruin Furryball in the Toy-House"

Trnka-Menzel

Andrew Dakers, London

Recipe: Chocolate Pudding Cake

This is a wintertime treat that is so good you'll make it all year round.  I remember Chocolate Pudding Cake from when I was growing up.  Sweet, spongy, chocolately cake on top with a layer of chocolate pudding on the bottom.  Perfect served warm with a side of ice cream or on its own.

I made this as an afternoon snack for our kids and their friends and it was all gone within minutes.  It was so easy to make, that I made a second batch for after supper in no time.  Now, that's my kind of baking - quick, easy, with only a 2 small bowls to wash after.


This recipe comes from a cookbook I ordered online called Nova Scotia Potluck - Yummy Food for Friends and Family by Shelagh Duffett.  I made two recipes from it the day I received the book in the mail.  It's full of beautiful artwork by Shelagh along with tried-and-true recipes from her friends and family.  I'm so pleased with this book and have at least a dozen recipes flagged to try.

You can order your copy through her website http://www.duffetfolkart.com/ or through Amazon linked in the above widget.

CHOCOLATE PUDDING CAKE
from Nova Scotia Potluck - Yummy Food for Friends and Family
by Shelagh Duffett

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
2 Tablespoons cocoa powder
2 Tablespoons butter, softened
1/2 cup milk, warm
1/2 cup brown sugar
3 Tablespoons cocoa powder
2 1/2 cups boiling water

In a large bowl, mix together the first five ingredients.  Add the butter and warm milk, beat with a wooden spoon.  Pour into greased 8x8" pan and spread evenly.

Mix together the brown sugar and cocoa and sprinkle over the batter. 

Pour the boiling water overall of it.  Bake at 350 F for 45-55 minutes.

For a printable version of this recipe go here.

Enjoy!


from the book "The Animal Fair"
story and pictures by Alice and Martin Provensen
1952 Western Publishing Company