I’m going to take a breather from our Cook-Along for a post, and put up a little nibble that would be a nice treat for any holiday houseguests. The banana will keep these moist, and the chocolate keeps them a little decadent. It’s true, I have a streusel problem.
Banana Chip Teacakes (Makes 18)
3 medium overripe bananas
½ c. Bulgarian yogurt
1 t. vanilla
3 T. olive oil
¾ c. whole wheat flour
¾ c. unbleached all purpose flour
2 T. wheat germ
2 t. baking powder
1 c. dark chocolate mini-chips
½ recipe 1-2-3-4 streusel
Mash the bananas in a mixing bowl and add the wet ingredients. Mix well.
Combine the dry ingredients together, except for the streusel and stir them quickly into the banana mixture.
Preheat the oven to 375. Divide the batter between greased cupcake tins and top each portion with streusel.
Bake until the center springs back and cool on a rack. These will keep well for 3-4 days, although the streusel will lose some of its crunchiness.