Whenever I succumb to the dented-and-dinged banana challenge, I end up racking my brain to remember good banana recipes. One favorite I hadn't made for a while is Banana Crunch Cake from Elinor Klivans's Bake and Freeze Desserts. It's a pretty straightforward banana coffee cake; the crunch comes from a streusel sprinkled in the middle of the cake (applied after half the batter is in the pan) and then on top of the cake. The streusel contains butter, brown sugar, toasted pecans, and crushed dried-banana chips.
While the cake is good as it is, I like to add 3/4 cup of miniature chocolate chips because, really, you usually can't go wrong adding a bit of chocolate to a banana cake.
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