Chocolate Chip Banana Bread

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    Chocolate-Cherry Coffee Cake
    A moist sour-cream coffee cake with a
    cinnamon-chocolate streusel.  This is
    delicious made a day ahead, or make a week
    ahead, cool completely, and freeze.
    BAKE:  1 hour 10 minutes
    PANS:  Grease and flour 10-inch Bundt pan
    OVEN:  Preheat oven to 325°F
    1/2 cup semisweet-chocolate mini pieces
    3 cups all-purpose flour
    1 tablespoon unsweetened cocoa
    1-1/2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1-1/2 teaspoons baking powder
    1-2/3 cups sugar
    1/2 teaspoon salt
    3/4 cup butter, softened (1-1/2 sticks)
    1 16-ounce container light sour cream
    3 large eggs
    2/3 cup dried cherries (tart)
    2 teaspoons vanila extract
    confectioner’s sugar for garnish
    1. In small bowl, combine chocolate mini
    pieces, cocoa, cinnamon, and 1/3 cup sugar;
    set aside.In another bowl, sift flour, baking
    soda, baking powder, and salt.
    2. In large bowl, with mixer at low speed,
    beat butter and 1-1/3 cups sugar until light
    and fluffy.
    3. Increase speed to medium; beat in eggs,
    one at a time, occasionally scraping the
    bowl.  Add vanilla.
    4. Reduce speed to low; add flour mixture and
    sour cream alternatively.  Beat until well
    mixed.  Stir in dried cherries.
    5. Spread one-third of batter in Bundt pan;
    sprinkle with half the chocolate mixture.
    Top with half the remaining batter; sprinkle
    with remaining chocolate mixture.  Spread
    remaining batter on top.
    6. Bake coffee cake 1 hour and 10 minutes or
    until toothpick inserted in center of cake
    comes out clean.
    7. Cool cake in pan on wire rack 10 minutes.
     Invert cake onto wire rack to cool
    completely.
    8. If you like, sift confectioners’ sugar
    over cake before serving.  Makes 16 servings.
    Each serving:  About 335 calories, 5 g
    protein, 49 g carbohydrate, 13 g total fat (2
    g saturated), 49 mg cholesterol, 370 mg
    sodium
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