Sunday, February 25, 2007

Chocolate-Banana Coffee Cake

Deliciously different, and easy to build


3/4 cup sugar
1/2 cup softened butter
3-4 mashed ripe bananas
1 TBS Hazelnut syrup
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


1 cup chopped walnuts
1/4 cup packed brown sugar
2 Tablespoons melted butter
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips

Mix all filling ingredients together and set aside.

Beat sugar and butter in large bowl until fluffy. Stir in bananas, sour cream, hazelnut syrup, and eggs. Stir in flour, baking soda and salt. Spoon half the batter into 9 x 13-inch greased pan. Sprinkle with half the filling. Spread remaining batter over filling. Sprinkle with remaining filling. Bake at 375 degrees for 45 minutes or until browned on top and knife or metal skewer comes out clean when inserted into center.

This is absolutely superb served with a large dollop of hazelnut whipped cream.

Hazelnut Whipped Cream

For each cup of heavy cream:

1 Cup Whipping/Heavy Cream
1/4 Cup Granulated Sugar
1-1/2 tsp Hazelnut Syrup
1 tsp unflavored gelatin
3-4 TBS water

Sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water and let stand until gelatin is softened. Slightly heat till the gelatin completely dissolves. Cool, but do not let it set.

Beat the cream, sugar and hazelnut syrup until slightly thickened. While beating more slowly, gradually add the gelatin to the whipped cream, then whip at high speed until stiff.

TIP: Place the bowl and the beaters or whip you will be using for the whipped cream in the freezer for 30-minutes or longer before starting to whip the cream. Cover the whipped cream bowl with plastic wrap and refrigerate immediately until you are ready for it.