Source: Bon Appetit - January 2003

Use bananas with some black spots on the skin, a sign that they are really ripe.

12 servings

1 1/4 cups semisweet chocolate chips (about 8 ounce)
2/3 cup packed golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350 degrees F. Butter and flour an 8-inch square baking pan.

Stir chocolate chips, brown sugar, walnuts and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, baking soda, baking powder and salt into medium bowl.

Using electric mixer, beat sugar, room temperature butter and egg in large bowl until fluffy. Beat in mashed bananas and bu ttermilk. 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.

1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup water
2 tablespoons butter or margarine
5 cups sliced pared fresh peaches

Preheat oven to 450 degrees F.

Blend sugar, cornstarch and cinnamon in a 2-quart saucepan. Add water. Bring to a boil. Stirring constantly. Remove from heat; add butter and peaches. Pour into a shallow baking dish.

Biscuit Topping
1 1/2 cup biscuit mix
4 tablespoons granulated sugar
2/3 cup light cream
2 tablespoons grated lemon peel

Combine biscuit mix and 2 tablespoons of the sugar. Blend in cream with a fork. Drop dough in 6 mounds around edge of baking dish. Combine remaining 2 tablespoons sugar and lemon peel; sprinkle on dough. Bake 25 minutes or until peaches are tender and biscuits golden brown.

Serve warm with whipped cream or plain.

Crust
2/3 cup all-purpose flour
1 tablespoon granulated sugar
5 tablespoons well-chilled butter, cut
    into small pieces

Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes.

Preheat oven to 325 degrees F. Press dough into bottom of 10-inch springform pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees F.

Filling
24 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
4 eggs (at room temperature)
2 egg yolks (at room temperature)
2 cups flaked coconut
1 cup whipping cream, whipped
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Toasted coconut (optional)

Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time. Mix in flaked coconut, whipped c ream, fresh lemon juice, vanilla extract and almond extract. Pour filling into crust. Bake until edges of filling area firm, about 70 minutes.

Let cool completely. Remove springform. Cover with plastic. Refrigerate 4 hours. Garnish with toasted coconut. This can also be frozen.