Recipe: Banana Cake and Coffee

When bananas look good in the grocery store, I always want to buy a LOT. I think of bananas in my oatmeal, banana smoothies, and sharing bananas with my puppy Ruby. Sometimes I just buy a few too many, and before I know it, those beautiful bananas are almost too ripe to enjoy. That’s when I think about this easy and delicious banana bread! I love the dense, moist texture and the way the ingredients complement each other so well. Mark was inspired to pair this cake with one of his favorite coffee recipes, and the result is sweet perfection! To see the how-to video, click here.

For the cake, you will need:

• 4 or 5 ripe bananas, mashed
• 2 cups flour
• 3/4 cup sugar
• 1 tsp. each of cinnamon, baking powder, baking soda, and salt
• 1/2 cup of peanut butter (I used smooth, but chunky will work too)
• 2/3 cup semi-sweet chocolate chips (or your favorite chocolate chips)
• 1/4 cup vegetable oil
• 2 eggs
• vanilla extract to taste (at least a tsp!)

1. Pre-heat the oven to 350 degrees F. Grease a Bundt pan and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the mashed bananas, eggs, oil, peanut butter, and vanilla extract.
4. Add the dry ingredients and the first bowl to the wet ingredients in the second bowl, and mix until just combined.
5. Add the chocolate chips and stir to combine.
6. Pour the batter into the Bundt pan and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean and the cake is starting to pull away from the sides of the pan.
7. Let the cake rest for 10-15 minutes, then invert onto your favorite cake plate.
8. Cut a big slice and ENJOY!

For Mark’s coffee, you will need:

• 1 medium-roast triple chocolate coffee K-cup pod
• 1-2 tbsp caramel flavored coffee syrup
• 1 tbsp powdered hot cocoa mix
• 4 ounces half-and-half
• whipped cream to taste

1. Add the cocoa mix to your favorite mug.
2. Place the coffee pod in your appropriate coffee maker and brew 4 ounces.
3. Add the caramel syrup and half-and-half; stir well.
4. If the coffee is a little too cool, give it a zap in the microwave for 30 seconds.
5. Top with whipped cream, and MMMMMMMM!