Banana Chocolate Chip Crumb Cake

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

slice of banana chocolate chip crumb cake on a white plate with a fork

After the crumb cake received rave reviews from our family, I knew I had to share the recipe with you.

banana chocolate chip crumb cake in a glass baking dish

This coffee cake/crumb cake recipe actually comes from my Amy. Amy and her family enjoy this banana chocolate chip crumb cake every year on Christmas. The crumb cake is left fabulously moist from these 3 ingredients: 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, you won’t even miss the butter. Promise.

The streusel is made from cinnamon, brown sugar, chocolate chips, and pecans. You can leave out the nuts if desired or swap the pecans for walnuts. 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:

crumb cake streusel on top of banana crumb cake batter in a glass baking dish

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.

slice of banana chocolate chip crumb cake on a white plate with a fork

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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slice of banana chocolate chip crumb cake on a white plate with a fork

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 (188g) 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


  1. Carol Czerwinski says:


    Just wanted to ask , I freeze my overripe bananas so I have them on hand when I need them …so this will be made this weekend. My question thou is do you think by freezing them that they change the texture of the cake? Do you freeze or only used ripe bananas off the counter?

    1. Definitely do not use previously frozen, then thawed bananas here. You need ripe bananas off the counter. Great question. Enjoy Carol!

    2. charrington says:

      i just used 3 previously frozen bananas. i am not sure why you are being told no. the cake came out great.

  2. Made this last night
    It was a nice twist on banana bread I normally make.

  3. 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!

  4. 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!! 🙂

  5. 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!

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

  7. 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 🙂

  8. 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!

  9. Any substitution for the yogurt?

    1. Sour cream would be best.

  10. 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!

  11. 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!

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

    1. Yes that is just fine.

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

  14. 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!

  15. 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.

  16. 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.

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

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

  19. 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.

  20. 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!

  21. 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.

  22. So good! Thank you, Sally!

  23. 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. 🙂

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


  25. Tasted AMAZING!!

  26. 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!

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

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

  29. 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

  30. 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!

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