Is it weird that I wake up in the morning trying to think of things to put salted caramel on? You do that too right? That’s what I thought. This coffee cake is my latest salted caramel creation. I mean who doesn’t love bananas, a streusel topping, and a large drizzle of salted caramel? Oh and I may have stuck some chocolate chips in there so that my husband would eat this, and I wouldn’t be forced to eat the entire cake.
Because while I like chocolate, I pretty much hate chocolate chips. Take a chocolate chip cookie for example, I’ll take the cookie minus the chocolate chips. My mom is the same, therefore it must be hereditary.
I’ve been making this cake for quite a long time, like, when I still lived at home long. Back then it was a bit on the boring side, just a chocolate chip cake with a sprinkling of brown sugar cinnamon topping, albeit still very tasty. Slowly I have modified it to include a streusel topping, because, let’s be honest, everything tastes better with a streusel topping. And yesterday was the day I thought to put salted caramel on it. Now there’s a coffee cake.
- I’ve substituted half the all-purpose flour for whole wheat pastry flour, because when banana’s are involved no one will ever notice, but you can use just all purpose flour
- This cake is great on its own without all the fancy toppings, so feel free to omit the streusel or the salted caramel or both.
- You will have left over salted caramel, keep in the fridge and use it on everything. You can thank me later.
Salted caramel adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.