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Last week, I took pity on the bananas slowly blackening on my counter and went recipe-hunting to turn them into a cake. After a while, I found this recipe for a Banana Cinnamon Chip Cake which caught my eye since it was completely fat-free (I don’t count things like cinnamon chips and the likes as fat), which makes it basically a fruit. Also, the sugar topping sounded intriguingly crunchy, which is always a plus.

There are no cinnamon chips to be found anywhere in Germany, so I substituted them with chocolate chips. Also, I ran out of white sugar half way through the recipe, so I replaced most of it with brown sugar, which, I think, made the whole thing even more yummy and slightly gritty. And I mean gritty in the best possible way. This is especially scrumptious warm, right from the pan.

Banana Chocolate Chip Cinnamon Crunch Cake

3 brownish-black bananas
2 eggs
1 tsp vanilla extract
1.5 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 cup white sugar
1/2 cup brown sugar
1 cup chocolate chips (I used dark)

For the crunch topping:
3 tbsp brown sugar
1/4 tsp ground cinnamon

Preheat the oven to 375° F (190° C) and grease an 8-inch square pan.

Mash the bananas with a fork. Mix in the eggs and vanilla, then stir in the flour, baking soda, cinnamon, and sugar until just combined.
Stir in ¾ cup of the chocolate chips. Pour the batter into the prepared pan, and sprinkle with the remaining chocolate chips.
Mix the brown sugar with the cinnamon and sprinkle the topping evenly over the batter in the pan. This amount makes for a nice, thick-ish coating.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool in the pan for as long as you can keep yourself away.
adapted from Two Peas and Their Pod

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