Banana Chocolate Chip Crumb Cake.
Super-moist banana crumb cake layered with cinnamon, brown sugar, and chocolate chip streusel.
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.
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?
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. 😉
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:
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?!
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.
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.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥
Banana Chocolate Chip Crumb Cake
Yield: 10 servings
Prep Time: 10 minutes
Total Time: 55 minutes, plus cooling
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!
- 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
- 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) yogurt1
- 1 Tablespoon ground cinnamon
- 1/4 cup (50g) packed light or dark brown sugar
- 3/4 cup (135g) semi-sweet chocolate chips
- optional: 1/2 cup (70g) chopped pecans or walnuts
- Preheat oven to 350°F (177°C). Grease a 8x8 or 9x9 baking pan. 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.
- Make ahead tip: The cake can be baked and covered tightly at room temperature overnight. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular, that you prefer.
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