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!
Banana Chocolate Chip Crumb Cake
Ingredients
FOR THE CAKE
- ⅓ cup butter
- ¾ cup brown sugar
- ½ teaspoon vanilla
- 1 large egg well beaten
- 2 ripe bananas mashed
- 1 1/2 cups flour (all purpose or cake/pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons Greek yogurt
FOR THE CRUMB TOPPING
- 2 tablespoons chocolate chips (mini or regular)
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ¼ teaspoon cinnamon
- 1 tablespoon butter (soft)
Instructions
- Pre-heat oven to 375° (190° celsius). Lightly grease an 8 inch cake pan
FOR THE CRUMB TOPPING
- In a medium bowl mix together chocolate chips, brown sugar, flour and cinnamon cut in the butter until it resembles coarse crumbs. Set aside.
- In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl cream until light (3-5 minutes) the butter, sugar and vanilla, then add the egg and mashed banana, combine.
- Add the whisked ingredients alternately with the Greek yogurt, starting and ending with sifted ingredients, beat until smooth.
- Pour into the prepared cake pan, sprinkle with the crumb topping and bake for approximately 45-60 minutes (check for doneness with a toothpick). Let cool before serving. Enjoy!
Nutrition
Daria says
I gave it 5 stars because it tastes absolutely scrumptious but mine looks nothing like yours…. I don’t know what I’m doing wrong. I followed every step carefully and it turns out very dense and doesn’t rise much. The only thing I changed is that I put 1/3 cup of chocolate chips in the batter… Could that be the reason?! Nevertheless my kids devoured it! I have more bananas so I will probably make it again tomorrow, lol…
Rosemary says
Hi Daria, thanks glad they all liked it. It could be that your cake pan was bigger, I think I used a 7 inch pan at the time. Maybe a loaf pan would be a good a idea too.
Susan says
Is there something I could use to replace the greek yogurt? i do not have any and would like to try making tis.
Rosemary says
Hi Susan, sour cream is a good substitute for greek yogurt. Hope this helps.
Victoria Miles says
look so delicous, thanks for nice recipe
Rosemary says
Hi Victoria, thanks hope you enjoy it. Have a great weekend.
Stephanie says
Love chocolate and banana! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
60-TheNew40.com (@CoolTweed) says
I should not do this when I am hungry, that looks so delicious. Thanks for bringing this great recipe to the #HomeMattersParty
Kathleen
Lucy @ cheatingvegan.com says
Oh my gosh, this looks amazing! I have a toddler, so I ALWAYS have extra bananas on hand. Can’t wait to try your cake!
Rose says
Hi Lucy, hope you enjoy it!
Joanna @ Everyday Made Fresh says
Stopping by from Tasty Tuesdays! I always have way too many bananas. Usually I freeze them as soon as they get to ripe to snack on, but next time I have a few, I’m making this! Banana anything is delicious, throw chocolate chips in the mix and that crumb topping, it just makes it extra special. 🙂
Rose says
Hi Joanna, hope you enjoy it, let me know.
Catherine says
What an absolutely gorgeous cake! I am so happy to have discovered you through the Yummly Recipe group. You have a beautiful site, Rosemary. Have a wonderful evening, Catherine
Rose says
Hi Catherine, thanks very much. Have a great day.
Alexiana says
Mmm..it looks sooo tasty!
Marisa Franca @ All Our Way says
Looks delicious and I do like the crumb topping. I swear that bananas clone in the freezer. When we get too many ripe bananas we freeze them and then lo and behold instead of the three or four I had thought was in the freezer there are eight or nine. So I drag out my banana chocolate chip muffin recipe. Your cake looks wonderful — next time I’ll have to make it with my cloned bananas 🙂 Have a wonderful Sunday!!