Chocolate Chip Raspberry Banana Coffee Cake

Coffee cake is a weakness of mine. I love to make it and I love to eat it. There are so many different varieties and flavors that I just can't help trying them all.

Raspberries are my favorite fruit and I love to bake with them. They give this coffee cake a little tartness that pair so well with the sweet chocolate. The streusel topping and the glaze on top makes an already very delicious coffee cake even better.

Chocolate Chip Raspberry Banana Coffee Cake

Ingredients:

Coffee Cake

• 1/2 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup mashed bananas, 2-3 medium/large
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups + 1 tablespoon all purpose flour, divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups frozen raspberries
• 1 cup dark chocolate chips

Streusel Topping

• 4 tablespoons unsalted butter, cold and cut into pieces
• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond slices

Glaze

• 1 cup powdered sugar
• 5 teaspoons milk

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a medium bowl, whisk together the sugar, flour and cinnamon. Cut the butter in with a pastry blender or two knifes.
3. Using your hands, pack the mixture into bigger crumb pieces. Add in the almonds and set aside.
4. In a large bowl using an electric mixer, beat together the butter, cream cheese and both sugars until smooth and creamy.
5. Add in the eggs, banana, vanilla and almond extract and beat until well mixed.
6. In a medium bowl, whisk together 2 1/4 cups flour, baking powder and baking soda. 
7. Slowly beat the flour mixture into the butter mixture until everything is combined.
8. In a small bowl stir together the frozen raspberries and 1 tablespoon flour. 
9. Gently fold the raspberries into the batter and transfer the batter into the prepared loaf pan and spread into an even layer.
10. Sprinkle the crumb mixture over top of the batter.
11. Bake for 42-45 minutes or until and inserted toothpick comes out with just a few moist crumbs.
12. Remove the coffee cake from the pan and place on a cooling rack to cool completely.
13. Once the cake is completely cool, in a small bowl whisk together the powdered sugar and milk and drizzle over the cake. Allow the glaze to set before serving.

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 280
Total Fat		12.3g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.5g
Cholesterol		43mg
Sodium		108.6mg
Total Carbohydrates		39.5g
Dietary Fiber		1.8g
Sugars		25.4g
Protein		3.7g
Calcium		19.5%
Iron		6.3%
Potassium		39.3mg
Vitamin A		5.7%
Vitamin C		3.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Inside BruCrew Life.