Banana Milk Chocolate Coffee Cake

• Walnut Streusel Topping
• 1/4 cup brown sugar
• 1/4 cup flour
• 2 tablespoons butter at room temperature
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts
• Banana Milk Chocolate Cake
• 6 tablespoons coconut oil, at room temperature
• 2 eggs
• 3/4 cup brown sugar
• 1/2 cup plain yogurt
• 1 tablespoon good vanilla
• 2 cups flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup milk chocolate chips, roughly chopped
• 2-3 very ripe bananas, mashed well or pureed

1. Preheat the oven to 350F. Spray a Bundt pan with cooking spray, or use a loaf pan or 8"x8" glass pan.
2. Combine the streusel ingredients in a small bowl and mix with a fork until crumbly and slightly moist. Add another pat of butter if needed to make it uniform in texture.
3. Whisk the coconut oil and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the yogurt and vanilla and mix well.
4. Combine the flour, baking powder, baking soda, salt and nutmeg in a mixing bowl. Fold the flour into the egg mixture in thirds, alternating with the addition of the banana puree. When all the flour is incorporated, fold in the chocolate chips. Pour the batter into the prepared pan and sprinkle the streusel evenly over the top to completely cover it. Pat it down lightly with a spatula. Bake for 30 minutes, then cover the cake loosely with foil and continue baking another 25-30 minutes or until a knife inserted in the center comes out mostly clean. Cool the cake in the pan. Slice and serve while still slightly warm.

streusel topping, brown sugar, flour, butter, cinnamon, walnuts, milk chocolate, coconut oil, eggs, brown sugar, plain yogurt, vanilla, flour, baking powder, baking soda, salt, nutmeg, milk chocolate chips, bananas

Taken from food52.com/recipes/18920-banana-milk-chocolate-coffee-cake (may not work)