Banana Chocolate Coffeecake

For the streusel

• ¾ cup brown sugar
• 2 teaspoons cinnamon powder
• a pinch of ground cloves
• 1 cup chopped walnuts
• ¼ cup butter

For the batter

• 2½ cups all-purpose flour
• ¾ cup Dutch-processed cocoa powder
• 1½ teaspoon baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup fresh milk
• 1½ teaspoon vinegar
• 1 cup butter
• ¾ cup Splenda Sugar Blend for Baking
• 2 eggs
• 2 cups mashed ripe bananas (6 to 7 pieces)

Directions:

1. Preheat oven to 350˚F.
2. Grease a 12-cup bundt pan with shortening and dust with flour. Set aside.
3. Make the streusel: In a bowl, combine brown sugar, cinnamon, cloves, and walnuts. Mix well.
4. Using a fork, cut the butter into the mixture until it resembles wet sand.
5. Refrigerate this while making the cake batter.
6. Sift together the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt.Set aside.
7. Make sour milk by combining milk and vinegar. Set aside.
8. Using an electric mixer, cream together butter and Splenda until light and fluffy, about 5 minutes.
9. Add the eggs one at a time, beating well after each addition.
10. Add the dry ingredients alternately with the mashed bananas and sour milk, starting and ending with the dry ingredients.
11. Pour half of the batter into the prepared bundt pan
12. Using an offset spatula, spread the batter evenly.
13. Spread the streusel on the cake batter (the streusel becomes the middle layer), then pour in the remaining batter. Spread evenly.
14. Bake for 55 to 65 minutes or until done. Let stand on the pan for 10 minutes.
15. Loosen the sides then invert on a cooling rack to cool completely.