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.
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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!
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