Banana Chocolate Chip Crumb Cake, the perfect coffee cake, a delicious combination of bananas and chocolate. A yummy snack or dessert cake.
Do you ever buy too much of something on purpose? Well sometimes I buy too many bananas on purpose, (ok sometimes chocolate too!) just because I know I will have 2 or 3 that will become too mature and nobody will eat them.
That’s when I get to make this amazingly delicious banana cake with a crumb topping. For me a crumb topping is the next best thing to frosting.
I absolutely love cake and I mean cake, a cake with 2 or 3 layers and with a creamy buttery icing, and lots of it. But unfortunately in my home I am the only one.
The Italian “too sweet” as he gobbles up 2 ice cream cones, “not the same thing” he continually proclaims. Ok, sure. My daughters, “too fattening”.
So one of these days I am going to make myself one of those made for one cakes with that buttery icing I so love and deserve.
For now I will be content with this Banana Crumb Cake. I have only known 2 people in my life so far who willingly eat bananas with the skin as black as night.
My mother was one and I suppose that is one of the reasons she rarely made this cake.
This Banana Chocolate Chip Crumb Cake is so moist, it must be my new favourite ingredient: Greek Yogurt.
If you noticed, I made it sky-high. I found myself a super, cute, deep spring form cake pan. If you don’t have a spring form cake pan a normal 8 inch cake pan will work.
Either way a sunny summer day, a cup of coffee or tea and a piece of Banana Chocolate Chip Crumb Cake and life is good! Enjoy!
- FOR THE CAKE
- 1/3 cup butter
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1 egg well beaten
- 2 ripe bananas mashed
- 1 1/2 cups flour
- 1 teaspoon baking powder
- pinch salt
- 1/2 teaspoon baking soda
- 2 tablespoons Greek yogurt
- CRUMB TOPPING
- 2 tablespoons mini unsweetened chocolate chips
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
Pre-heat oven to 375° (190° celsius). Lightly grease cake pan (8" square or 6 1/2 x 2 1/2 inch) (20 centimeters or 17 x 6 1/2 centimeters)
FOR THE CRUMB TOPPING
In a medium bowl mix together chocolate chips, brown sugar, flour and cinnamon cut in butter until it resembles coarse crumbs. Set aside.
In a medium bowl whisk together flour, baking powder, salt and baking soda.
Cream until light (3-5 minutes) butter, sugar and vanilla, add egg and mashed banana.
Add whisked ingredients alternately with Greek yogurt, starting and ending with sifted ingredients, beat until smooth.
Pour into cake pan, sprinkle with crumb topping and bake for approximately 1 hour (check for doneness with a toothpick, if using the deep pan it may need to make for 10 minutes more). Let cool before serving. Enjoy!