Banana Coffee Cake (Crater Cake)

This is a recipe for all of you who have extra bananas in the freezer and want something more than muffins or loaves.
I got this recipe from a community church cookbook and the page were this recipe is on, is seasoned well with splatters and spills. Serve it up with some cinnamon whip cream and you have a simple tastey dessert ready for friends or family. I like making coffee cakes. Easy to store and easy to freeze. I cut my cake into pieces and freeze it and then just take out as much as we need. (Usually it doesn't make it into the freezer.)

1 cup butter
1 1/2 cups sugar
2 eggs beaten
1 tsp. vanilla
3 bananas mashed
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 cup sour milk (in bottom of cup add 1 tbsp. vinegar then top with milk)
Topping:
1 tsp. cinnamon
1/2 cup brown sugar
1 1/2 cups chocolate chips
Mix first 5 ingredients then add the sour milk. Add mixture to dry ingredients.
Place 1/2 the batter in a 9x13 pan and sprinkle with 1/2 of the topping. Repeat the layers and bake at 350 for about 50 minutes. Or until tooth pick comes out clean in center.
Serve with a generous dollop of cinnamon whipped cream. Add as much sugar and cinnamon per personal taste. I like to add at least 1 tsp of cinnamon, perhaps a smidge more.
Happy Baking....Enjoy (this is for you Kim)