Banana Coffee Cake with Chocolate Chip Streusel

How are you all doing? Me? (Thanks for asking!) I'm doing good, but I have a bad case of writer's block. I have no idea what to write at the top of this post. (And, seriously, how many of you really read this part? I know you're just here for the recipe!) So I'm not going to waste your time. On to the recipe!

Banana Coffee Cake with Chocolate Chip Streusel

Source: Adapted from Epicurious via Nutmeg Nanny

1 cup MSPI-friendly chocolate chips
⅔ cup (packed) brown sugar

½ cup chopped walnuts, optional
1 tbsp. ground cinnamon
1½ cups flour

¾ tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
¾ cup sugar

½ cup canola oil
1 large egg
1⅓ cups mashed very ripe bananas (about 3 large)
3 tbsp. rice milk

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan or an 8-inch round spring form pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift all purpose flour, baking soda, baking powder, and salt into a medium bowl. Using an electric mixer, beat sugar, oil and egg in a large bowl until fluffy. Beat in mashed bananas and rice milk. 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 before serving.