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

  • Author: Sally
  • Prep Time: 10
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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 (spoon & leveled)
  • 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 pure 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 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 8×8 or 9×9 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Yogurt: Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular, that you prefer.

Keywords: banana chocolate chip crumb cake, banana crumb cake

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


Comments are closed.

  1. 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!

  2. 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!

  3. Could i use parchment paper instead of non stick spray?

    1. Yes that is just fine.

  4. 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 :/

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

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

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

  7. 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.

  8. 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?


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

  9. 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

  10. Hi 
    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 ?

  11. 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!

  12. I LOVE all the recipes I’ve tried from your site and would love to try this one as well; but I have a rather large work function coming up (10 people or so) and am not sure a 9X9 pan would feed everyone (Especially because it looks SO delicious I doubt they’ll be able to resist) I’m a rather novice when it comes to crumb cake; would it work just to double the recipe for a 9X13 pan? Any advice appreciated! Thanks for all your hard work and every delicious recipe!

    1. Hi Megan! Yep, I would double the recipe for a 9×13 pan. That size will feed all 10.

  13. Hi sally, I made this recipe and used Coconut sugar instead of Granulated sugar, and Coconut oil instead of butter, and it turned out great! Thats how good your recipes are that it still came out beautifully! The dough was a little thick but still worked out. It was amazingly moist, and the middle streusal layer made it that much better.

  14. Danielle Andre says:

    Just made this . Turned out great.
    I used  a heart shaped baking dish for Valentines Day. Thanks for another great recipe 

    1. So cute for Valentine’s Day!

  15. Made it this afternoon and only a largish slice is left. Delicious, Will definitely make it again.

  16. Miriam @ Israeli Salad says:

    Low fat streusel cake! Count me in!

  17. This recipe was a hit, everyone loved it, Thanks Sally and the streusel was amaaazing.Thanks Sally !!!

  18. Christina Kurtz says:

    This cake was delicious!!! I doubled the recipe and made it in a 13×9 pan. My whole family raved about how good it was! I will definitely be making it again.

  19. Hi Sally
    Wanted to get your advice…
    Since i try to cut on anything chocolate, i was wondering if this recipe would still taste fantastic WITHOUT the chocolate chips?

    1. Yes, you can absolutely leave them out!

  20. I made this last night and it’s another winner by Sally. I followed the recipe except I used mini-chips, didn’t use a mixer, and baked it for forty minutes. The cake was easy and quick to make. It turned out perfect, and perfectly delicious with a light crumb and a real banana flavor. I’ll definitely be making it again and again.

    1. I’m thrilled you enjoyed it, Clare!

  21. So good! Thank you, Sally!

  22. Can this recipe be made into muffins?

    1. Hi Jen, Yes I’m sure it could! I haven’t tested them so I’m unsure of the exact bake time. Enjoy!

    2. Hi Jen!

      I made this as muffins last night, I love Sally’s trick of starting the oven at 425° for the first 5 minutes, then turn it down. Mine baked fine at about 350° for 10 extra minutes after. So I’d say aim for about 15-20 minutes total. 🙂

  23. My bananas are not ripe enough. They are still pretty yellow. Will those work for this recipe?


  24. Tasted AMAZING!!

  25. Roxana Hazrati says:

    Doubled this recipe in a 9×13″ pan, used mini chocolate chips, and used 4 large bananas because that’s all I had but WOW! Tastes amazing and my coworkers DEVOURED it within an hour of setting the pan down in the break room. Thank you for another perfect recipe!

  26. Can i sub sour cream or buttermilk for the yogurt? that’s all i have on hand. thanks!!

    1. Hi Lauren, Yes sour cream works!

  27. sorry if this is repetitive (i seem to ask about substitutions a lot!) can i swap out the yogurt for either sour cream or buttermilk??


    1. Hi Lauren, Sour cream can be used instead of yogurt.

  28. During the coronavirus lock down the owners and staff at the village shop have been amazing, they make sure that the older housebound villager’s are ok and deliver to them. Also they are doing everything they can to supply the village with basic everyday supplies. As a way of showing my appreciation to them I have been Baking for them. Yesterday I made this it looks and smells wonderful.I used a 9 X13 tin, doubled the ingredients and added some chopped home made fudge to the strudel. Result amazing and so much appreciated by the recipients. Shame that I have not been able to try it, so I am now going back to the kitchen to make one for myself.
    Thanks for sharing xx

  29. This is an absolutely fantastic recipe! We’re all big fans of your banana recipes but I usually make the muffins and banana cake on the regular. I was looking for something a but different to take to work and I’m so happy I found this one! It’s moist, but fluffy, rich, and decadent with the chocolate chips and streusel, what an amazing crumb cake! I doubled the recipe and my coworkers devoured it! I used a mix of milk chocolate and semi-sweet chocolate chips and a mix of walnuts & pecans. So, so good!

  30. Made this banana crumb cake yesterday night. It tastes so much better the next day when all the flavors set and have time to meld together. The brown sugar cinnamon chocolate chip pecan layers are to die for. Yum!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally