Banana Chocolate Chip Crumb Cake.

Super-moist banana crumb cake layered with cinnamon, brown sugar, and chocolate chip streusel. 

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.

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

Print Recipe

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


  1. Preheat oven to 350°F (177°C). Grease a 8x8 or 9x9 baking pan. Set aside.
  2. In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
  3. 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.
  4. 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.
  5. Allow to slightly cool for ten minutes before cutting and serving. Cake stays fresh covered tightly at room temperature for up to 4 days.
  6. 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.

Additional Notes:

  1. 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

Dark Chocolate Raspberry Coffee Cake

Best-Ever Banana Bread with Cream Cheese Frosting

Best-Ever Banana Bread with Cream Cheese Frosting

See more breakfast ideas.


Unbelievably moist and flavorful Banana Chocolate Chip Crumb Cake-- there won't be a crumb leftover!

113 Responses to “Banana Chocolate Chip Crumb Cake.”

  1. #
    Dorothy @ Crazy for Crustposted February 5, 2014 at 9:59 am

    Oh man this sounds amazing. I love banana anything, and with the chocolate? Priceless!


  2. #
    The Macadameposted February 5, 2014 at 12:12 pm

    OMG this looks delicious!!! I love cooking with bananas!
    The Macadame. xx


  3. #
    Hayley @ The Domestic Rebelposted February 5, 2014 at 3:37 pm

    I officially agree with everything Amy has to say. And I want that key lime pie, too! This coffee cake is awesome, Sally! Love that you made it banana with those spotty bananas on the counter and amped it up with the nut and chocolate chip streusel. Also, yes I would love to come over and clean out your freezer.


  4. #
    Michelleposted February 6, 2014 at 10:37 am

    I stumbled upon your blog a week ago & I’m a convert…made this yesterday along with your cinnamon rolls….delish…. great way to spend a snow day ….you have sold me on your cookbook – great for my family – not so great for my waistline. (2 of my 4 kids – the boys – enjoy cooking/baking , my girls enjoy the benefits) Thank you everything always looks so good!


    • Sallyreplied on February 6th, 2014 at 10:39 am

      That’s wonderful Michelle! Thank you so much for reporting back. You chose two fantastic recipes to make on the snow day! Stay warm, and thanks for pre-ordering my cookbook!


  5. #
    Colieposted February 6, 2014 at 5:19 pm

    I tried both these and the Cinnamon Rolls today. The Cinnamon Rolls weren’t exactly to my liking, but my family loves them.

    These- I had these in for ~42 minutes. Toothpick into the middle came out clean minus a little chocolate.

    I cut into them and the middle was still doughy/batter-y. Still yummy, even if they were doughy. I’ll have to remember to make sure I cook it a little longer next time.


  6. #
    Kelly Kalataposted February 8, 2014 at 6:55 am

    Sally, I’m enjoying your site sooooooo much! Made this cake last night, “just because”, and it is fantastic! I love everything you create and share. Thank you very much!


    • Sallyreplied on February 8th, 2014 at 11:03 am

      Thanks Kelly! I’m happy you loved this cake. I have some leftover in the freezer and I could use a piece right now!


  7. #
    kaitposted February 8, 2014 at 7:52 am

    Hi, Sally! I just discovered your website and am beyond excited about your cookbook coming out. It is my designated Valentine’s Day present. I want to make these for a brunch at my in-laws to be, and my future mother-in-law does not like nuts. Is there any way that I can work oats into the streusel topping? If so, would you recommend whole or quick oats? Thank you so much for sharing this recipe! It is sure to be a hit, with or without the oats!


    • Sallyreplied on February 8th, 2014 at 11:01 am

      Hey Kait! I’m so excited you’re going to make this crumb cake. You could certainly work some oats in. Maybe about 1/3 cup? It will be wonderful. Hope you all enjoy it! Thanks for the excitement about my cookbook. Makes me happy!!


  8. #
    Emmaposted February 12, 2014 at 7:45 pm

    Hi Sally!
    Once again! You have created a masterpiece! I made this for my friends on a rainy day, and it was gone within 10 minutes! I almost didn’t get a piece! So delicious tasting and smelling!
    Oh, also just wanted to say that I didn’t have any yogurt so instead i used applesauce, and it worked beautifully! Can’t wait for more delicious recipes!! 🙂


    • Sallyreplied on February 12th, 2014 at 8:00 pm

      Hey Emma! Great to know about the applesauce. This crumb cake is absolutely one of our favorites. I’ve had it about 100 times. It’s always so, so good!


  9. #
    Luv What You Doposted February 12, 2014 at 10:56 pm

    This speaks to me! I love this cake!


  10. #
    Gayatriposted February 13, 2014 at 11:34 am

    I made this without a mixer, gave my arms a real workout and added oats to the streusel! Turned out awesome 🙂 thank you for sharing!


  11. #
    Rachaelposted February 27, 2014 at 11:20 pm

    This is a fantastic recipe! It is moist and flavorful. Definitely will make this recipe again!


  12. #
    Aubrie Sposted March 18, 2014 at 3:33 pm

    The first time I made this, I made it in a 9″ square pan. There definitely wasn’t enough batter for both layers (with the streusel in between), and it turned out dry and not so impressive. The second time I made it in an 8″ square pan and added 1/4 cup applesauce. It was awesome! Thanks!


  13. #
    KJposted March 23, 2014 at 10:52 am

    SALLY. I TRIED THIS RECIPE, AND THE RESULTS WERE FANTASTIC!!!! I cannot even begin to thank you for helping me find the perfect banana cake recipe!!! 🙂

    I wrote about it here! Do check it out!!

    P/S. I am such a huge fan!!!!!


  14. #
    poojaposted March 29, 2014 at 5:06 am

    hi sally you cant imagine how delicious this cake turned out to be…..i just wanted to ask that one of my friends wants this for their nephews bday n i was wondering if i could make this in a round aluminium pan…the removable base 1…..????
    please help….


    • Sallyreplied on March 29th, 2014 at 7:34 am

      Yes, this could be made in a springform pan. About the same baking time.


      • poojareplied on March 29th, 2014 at 7:44 am

        thanks a ton sally……20cm pan would be good to go???

  15. #
    Kariposted April 12, 2014 at 3:48 pm

    Thanks Sally and Amy for this one! Made it today and just had a piece- soooooo good!!! I left out the nuts and rounded up the chocolate to 1 cup.

    Now to pick the next recipe of yours to try…. 🙂


    • Sallyreplied on April 12th, 2014 at 6:10 pm

      Kari, what a sweet comment! Amy will be happy to know you loved this cake. We both make it a lot!


  16. #
    anneposted April 22, 2014 at 1:11 am

    can i replace butter for canole oil and what is the amount? thank you.


    • Sallyreplied on April 22nd, 2014 at 7:42 am

      Creamed butter must be used for this recipe.


  17. #
    Joanneposted May 10, 2014 at 4:28 pm

    I made this 3 hours ago to use up tons of overripe bananas. I doubled the recipe and baked it in a 9×13 pan. I just a piece of the corner and went back for more. So delicious!!!!! Thanks for posting a great recipe. A definite keeper 🙂


    • Sallyreplied on May 10th, 2014 at 6:06 pm

      That’s great, Joanne! I love this recipe so much. Enjoy!


  18. #
    Sarahposted May 14, 2014 at 1:43 am

    Hi Sally,

    i only came across your blog last week and already have made three of your cupcakes, I am LOVING it!!!
    loving the sound of this one, i have some ripe Bananas that need using so will try this one tonight.. any chance I could use buttermilk instead of yogurt?
    thanks again for your amazing work
    sarah x


    • Sallyreplied on May 14th, 2014 at 10:30 am

      Actually, that would be just fine Sarah because buttermilk is nice and thick. Enjoy!


  19. #
    hannahposted June 5, 2014 at 1:43 am

    Hi sally! This recipe looks awesome! Quick question-i have some frozen bananas-can i use them?


    • Sallyreplied on June 5th, 2014 at 5:43 am

      No, they are way too moist even when thawed. Non-frozen ripe is best.


  20. #
    maryposted June 12, 2014 at 7:49 pm

    Made this today for my son’s graduation brunch. Had to taste before serving to friends. So moist and loved the crunch of the walnuts. Used coconut oil instead of butter and strawberry/banana greek yogurt. I used AP flour, but I am trying to eat GF and wondered if anyone has tried this with GF flour. I’ll get more bananas and make it again soon trying my GF flour and let you know how it turns out. Thanks for a great new recipe!


  21. #
    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


  22. #
    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… 😉


  23. #
    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 🙂


  24. #
    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.


  25. #
    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!


  26. #
    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!


  27. #
    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.


  28. #
    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 :/


  29. #
    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.


  30. #
    iramposted April 19, 2015 at 12:06 am

    Hi sally,
    Omg i really liked this cake. House smelled great. I hope u r enjoying spring.


  31. #
    Yvonneposted January 10, 2016 at 2:59 pm

    my cake turned flat , I used a 9 inch round tin and left out the sugar and cinnamon just used chocolate chips coz I didn’t want it to be too sweet.


  32. #
    Mayaposted March 20, 2016 at 5:31 pm

    Hi Sally,

    I am making this for a team meeting at work this week and am so excited! If I need to make it two days in advance, would you recommend leaving it covered at room temperature, refrigerating it, or freezing for one night and then thawing in the fridge the night before?



    • Sallyreplied on March 21st, 2016 at 5:45 pm

      I’d refrigerate it then bring it to room temperature before serving. Enjoy!


  33. #
    Selmaposted March 20, 2016 at 6:09 pm

    This is in my oven right now and smells amaZzzzzzzing! I did bake it in a 9 inch round cake pan because my square dishes are not metal and I don’t like the way cake turns out in them. I’m watching it closely, hope it’s ok


  34. #
    Afshanposted April 1, 2016 at 8:30 am

    I tried this cake today
    It tastes really good
    But is it supposed to be really moist or crumby ?
    I’m very confused cause it’s browned beautifully so I can’t understand if it’s undercooked or supposed to be moist ?


  35. #
    Ritaposted April 6, 2016 at 12:03 pm

    Hello, this looks delicious ans I want to try it 🙂 but I did not quite understood the foil part. Should I keep it all the time when it bakes in the oven? 🙂 Thanks!


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