Banana Chocolate Chip Crumb Cake.

Super-moist banana crumb cake layered with cinnamon, brown sugar, and chocolate chip streusel. Not one piece of this lip-smacking cake will be leftover!

Banana Chocolate Chip Crumb Cake

Today’s recipe was completely unplanned.

Ok, let me rewind. Like I told you yesterday, some of Kevin’s family was in town this past weekend.  We all got together for an indulgent brunch on Sunday at his sister’s house in Baltimore city. Kerry made overnight french toast (a cookbook recipe!), two quiches, fruit salad, and I brought this little crumb cake number.

For dessert, Kerry made this with strawberries on top. Told ya it was indulgent.

Banana Chocolate Chip Crumb Cake

Kevin didn’t tell me about brunch with his family until 4pm the day before. Doesn’t he know I live by my planner?! Boys. With a few sad looking brown-speckled bananas on the counter… I knew exactly what I could make for it.

Because, I couldn’t possibly go empty handed. Any opportunity to bake… I seize it.

After the crumb cake received rave reviews from his family, I knew I had to share the recipe with you. I made it again the next day and have leftovers in my freezer. Along with about 1,000 other dessert items. Wanna come over?

Banana Chocolate Chip Crumb Cake

This coffee cake/crumb cake recipe actually comes from my best friend Amy. Amy is a bridesmaid in our wedding and her cute-as-can-be and wildly entertaining 3 year old daughter, Lily, is the flower girl. Amy and I go way back and we share a mutual obsession with banana chocolate chip anything, as well as key lime pie.

Wanna see proof? Turn to page 77 in my cookbook when you get it. ;)


Key Lime Pie Preview from cookbook


Amy and her family enjoy this banana chocolate chip crumb cake every year on Christmas. I’ve held onto the recipe for years and have even made streusel muffins based of off the recipe before. But Sunday brunch with the Quinn’s called for crumb cake.

First thing’s first. Stop what you are doing right now and go grab some bananas. Let them ripen on your counter for a few days. Putting them into a brown paper lunch bag helps speed up the process if you’re curious. It’s my little cheat when I don’t have the patience otherwise. The riper your bananas, the better this coffee cake will taste!

The crumb cake is left fabulously moist from all three moistening-agents: mashed ripe bananas, yogurt, and creamed butter. I actually took out some of the butter from the original recipe and subbed in more yogurt. With so much flavor and so much streusel (more on that next!), you won’t even miss the butter. Promise.

The streusel! Oh my gosh, the streusel. The streusel is made from cinnamon, brown sugar, chocolate chips, and pecans. You can leave out the nuts though. Amy makes the streusel with walnuts, not pecans. I didn’t have any on hand, so pecans it was. The streusel is heavy on the chocolate chips and heavy on the cinnamon. So many complimentary flavors to the super-moist banana cake.

Not only is the streusel sprinkled on top of the crumb cake, it’s also layered inside prior to baking. Once your batter is mixed together, you’ll layer half of the batter, then half of the streusel on top. And repeat:

Banana Chocolate Chip Crumb Cake with a thick cinnamon-streusel swirl. Not one piece will be leftover!

So many melty chocolate chips in every bite. But not too much chocolate to overpower the banana, brown sugar, and cinnamon flavors. You’ll taste it all, you’ll love it all.

Look at all the cinnamon-chocolate-brown sugar swirl inside. Is this not enough to convince you to make it?!

Banana Chocolate Chip Crumb Cake - super moist and decadent. There won't be a crumb left!

I cut the crumb cake into tiny pieces because there were so many other items on the brunch table. However, that didn’t stop many of us from having two pieces. Much to my surprise, not one crumb was left! That’s when you know your recipe is dynamite.

The cake’s texture isn’t dense like banana bread. Rather, it’s comparable to my soft crumb cake recipe. Buttery, fluffy, ultra moist, and heavy on the streusel. One piece will leave you cutting another, then another, then another.

This cake is exactly why breakfast is my favorite meal of the day. It’s perfectly acceptable to have dessert and call it a meal. Thanks Ames for the recipe! 


Banana Chocolate Chip Crumb Cake

Yield: 10 servings

Super-moist banana crumb cake layered with cinnamon, brown sugar, and chocolate chip streusel. Not one piece of this lip-smacking cake will be leftover!

Prep Time: 10 minutes

Total Time: 55 minutes, plus cooling


  • 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup mashed bananas, very ripe (about 3 large bananas)
  • 1/4 cup (60g) yogurt*


  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) packed light brown sugar (or dark brown sugar)
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 1/2 cup (70g) chopped pecans or walnuts, optional


Preheat oven to 350F degrees. Spray an 8x8 or 9x9 baking pan with nonstick spray. Set aside.

In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Add the mashed banana and yogurt and turn the mixer on high and beat until creamy, about 1 minute. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.

Make the streusel by combining all of the streusel ingredients into a small bowl. Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel. Bake for 40-50 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly. Bake until the center is baked through, mine took 45 minutes exactly. Test doneness with a toothpick; if it comes out clean, the cake is done.

Allow to slightly cool for ten minutes before cutting and serving. Cake stays fresh covered tightly at room temperature for up to 4 days.

Additional Notes:

*Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular, that you prefer. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few similar must-make recipes to add to your rotation:

Banana Chocolate Chip Muffins with Cinnamon Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel


Super-Crumb Coffee Cake

Super Crumb Coffee Cake


Dark Chocolate Raspberry Coffee Cake (straight from my mom’s kitchen)

Dark Chocolate Raspberry Coffee Cake


Best-Ever Banana Bread with Cream Cheese Frosting

Best-Ever Banana Bread with Cream Cheese Frosting


Cinnamon-Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread


Banana Chocolate Chip Cinnamon Rolls

Banana Chocolate Chip Cinnamon Rolls



See more breakfast ideas.




106 Responses to “Banana Chocolate Chip Crumb Cake.”

  1. #
    Raniaposted July 4, 2014 at 2:53 pm

    My goodness.
    Just turned off the oven. It looks like a delicacy! Can’t wait for it to cool down to taste

    Thanks a lot for sharing ur recipe


  2. #
    Hayleyposted July 11, 2014 at 8:23 am

    It is now 5am and I can’t sleep because of the heat. But now, I can’t sleep because of my desire to leap from my room and immediately start baking this. I might do that, actually… ;)


  3. #
    Sarahposted July 14, 2014 at 10:44 pm

    I made this today, and it’s Ramadan at my house so everyone smelled it throughout the day… The house smelled like a bakery no doubt! We enjoyed it right after breaking our fast and wow was it amazing! Thank you for the recipe, super simple for a teenager like myself ahahah :)


  4. #
    Annieposted October 3, 2014 at 9:31 pm

    Any substitution for the yogurt?


    • Sallyreplied on October 12th, 2014 at 9:05 pm

      Sour cream would be best.


  5. #
    Lisaposted October 5, 2014 at 12:25 pm

    Hi Sally! I made this today for my weekly roommate brunch, and it turned out beautifully! I don’t even normally really like bananas, but I bake with them frequently because one of my roommates often has brown ones. And this really was the best thing I’ve ever made with old bananas. Absolutely delicious!


  6. #
    Hayleyposted November 24, 2014 at 11:52 am

    I finally made this cake! Er, actually I’ve made it about 4 times since August now ;) it’s my absolute favourite. I last made it with butterscotch chips because I found I was out of chocolate, but I do not regret that decision at all. In fact, I think I like the cake better this way. Very Christmas-y!


  7. #
    Tammyposted January 9, 2015 at 4:59 pm

    Could i use parchment paper instead of non stick spray?


    • Sallyreplied on January 9th, 2015 at 9:19 pm

      Yes that is just fine.


  8. #
    Carlyposted January 30, 2015 at 10:49 am

    Made my house smell amazing but by covering it with foil it made my top look all brown from the chocolate melting instead of how nice it looked before I out the foil on :/


  9. #
    Carrieposted February 22, 2015 at 9:22 pm

    this looks amazing. I’ve made a bunch of your recipes and they always turn out delicious- thanks!! How do you freeze this?


    • Sallyreplied on February 23rd, 2015 at 6:31 am

      I usually cut it into pieces and freeze in a large tupperware.


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