Banana Coffee Cake with Chocolate Chip Streusel

I made this last week for the first time to use up some bananas and try something new. The recipe is from Bon Appétit and you can find it and lots of reviews at Epicurious. Elisa and I thought there was a bit too much streusel (mostly brown sugar) on top, but the perfect amount in the middle. But Alex thought the thick layer on top was amazing. I only put pecans (I had no walnuts) on a small piece for me. I loved the bites with pecans even more than the ones without. Pefect combination.

Banana Coffee Cake with Chocolate Chip Streusel

1 1/4 c. semisweet chocolate chips (about 8 ounces)
2/3 c. golden brown sugar, packed
1/2 c. chopped walnuts
1 T. ground cinnamon
1 1/2 c. flour
3/4 t. baking soda
3/4 t. baking powder
1/4 t. salt
3/4 c. sugar
1/2 c. unsalted butter, room temperature
1 large egg
1 1/3 c. mashed very ripe bananas (about 3 large)
3 T. buttermilk

Preheat oven to 350°. Butter and flour 8-inch baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, baking soda, baking powder, and salt into medium bowl. Using mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.