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Banana Chocolate Chip Crumb Cake

Banana chocolate chip crumb cake is the perfect balance of sweet ripe bananas with the indulgence of rich chocolate chips! Topped with a buttery crumbly streusel, this moist coffee cake is a family favorite for breakfast or dessert. 

A slice of cake on a white plate.


 

Quick and easy to make this banana chocolate chip crumb cake might just be the best way to use ripe bananas! It’s the perfect balance of textures and tastes with sweet ripe bananas added to a coffee cake base and then topped with the best chocolate chip streusel!

While similar to my chocolate chip crumb cake, the addition of bananas keeps the cake super moist while also making it perfectly acceptable for a breakfast treat or snack and not just reserved for dessert. 

While I love a layered cake with thick buttercream and my Italian could eat multiple Nutella Oreo gelatos, this banana and chocolate chip cake is a favorite of all family members and the best way to satisfy any sweet cravings.

The Perfect Use for Ripe Bananas

I admit that sometimes I buy too many bananas on purpose just to have an excuse to use leftover overripe bananas to make classic banana bread, an old fashioned Banana Cake and this banana crumb cake recipe! 

Ripe and spotty bananas may not be so great to eat, in fact I have only known one person, my mother, who ate them with the black skin, but they are absolutely perfect to use in baked goods, especially quick breads! Their soft texture mashes better and they add a sweet taste!

A slice of cake on a white plate.

Recipe Ingredients 

  • Butter: Unsalted butter is best in baked goods Room temperature butter will cream better so plan accordingly. 
  • Brown sugar: Adds a caramel-like sweet taste and additional moisture to this banana coffee cake recipe.
  • Vanilla extract: Adds a rich layer of flavor.
  • Egg: One large egg adds moisture and binding.
  • Mashed bananas: Two ripe, spotty bananas are best for banana crumb cake! 
  • Flour: All-purpose flour, cake flour or pastry flour can be used.
  • Baking powder and baking soda: Two leavening agents for lift and rise.
  • Salt: Enhances the taste of the other ingredients.
  • Greek yogurt: You can use full fat Greek yogurt, 0% Greek yogurt or even plain regular yogurt!
  • Crumb topping: For the streusel topping you will need chocolate chips, brown sugar, flour, cinnamon and softened butter. 
Ingredients for the recipe.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.

Why use cake flour?

I like to use cake/pastry flour in most of my cake recipes because it makes a cake softer and more tender. You can easily make your own – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.

How to Make Banana Chocolate Chip Crumb Cake

To start, make the crumb topping by mixing together the chocolate chips, brown sugar, flour and cinnamon in a medium sized bowl. Cut in the butter until it resembles coarse crumbs then set aside.

Making the crumb topping in a glass bowl.

Whisk dry ingredients of flour baking powder, baking soda and salt in another bowl to remove any lumps then set aside.

Whisking the dry ingredients in a glass bowl.

Cream butter, brown sugar and vanilla in the bowl of an electric mixer until light and fluffy. Add the egg and then the mashed banana. 

Making the batter in a blue bowl.

Add flour mixture into the wet ingredients alternately with the Greek yogurt, starting and ending with sifted ingredients then beat until smooth, being careful not to over mix. 

Adding the dry ingredients and milk to the creamed mixture.

Pour into the prepared cake pan, sprinkle with the reserved streusel crumb topping.

Batter in the pan with the topping.

Bake until done, check for doneness with a toothpick. Cool before serving.

Cake baked in the pan.

Variations and Substitutions

  • Extra chocolate chips: Add up to a 1 cup of mini chocolate chips or stir semisweet chocolate chips into the banana chocolate chip cake batter. For extra rich taste use milk chocolate chips!
  • Nutty: Add up to 1 cup of chopped pecan pieces or walnuts to the batter. 
  • Greek yogurt: Substitute equal amounts of sour cream. 
  • Flavor of Greek yogurt: I use plain Greek yogurt in this moist banana cake but you can also use vanilla flavored yogurt if preferred. 
  • Warm spices: I love this with cinnamon in the chocolate chip streusel but you can also add up to ½ teaspoon of cinnamon to the crumb cake batter. 
  • Double the streusel: For a banana chocolate chip coffee cake, double the streusel and layer half of streusel in between layers of the batter plus more crumbly topping on top! 

Baking Tips

  • Easily mash your bananas: Use either a fork or potato masher to mash your bananas before adding them to the banana crumb cake batter.
  • Too dry streusel crumble: If your crumble topping seems dry, add a little milk and place in the refrigerator for 10-15 minutes to improve the texture.
  • Avoid a dry cake: Check for doneness with a toothpick around 45 minutes. If the toothpick comes out clean with only a few crumbs your cake is done. 
  • Room temperature ingredients: Softened butter and room temperature eggs and Greek yogurt will incorporate more fully into the crumb cake batter. 
Cake with a slice cut out.

Recipe FAQs

Is this crumb cake similar to a coffee cake?

While similar, there is a difference between the two. Crumb cake will often have a thicker layer of streusel topping while coffee cake is more cake with a lighter topping of streusel. Both are delicious! 

What size pan is best to use for this banana crumb cake?

For this delicious coffee cake recipe, I used my small deep springform pan so it would rise high! If you don’t have a springform cake pan, a normal 8 inch cake pan. You could also use a 9-inch square pan. Double the recipe and make it in a 9×13 baking pan if you have lots of bananas!

How long does this crumb cake stay fresh?

You can store leftover crumb cake in an airtight container at room temperature for up to 4 days.

Can I freeze leftover banana chocolate chip coffee cake? 

Yes! Bake and then cool completely. Wrap whole cake in plastic wrap then foil and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying. 

A slice of cake on a white plate.

Whether enjoyed with a steaming cup of coffee in the morning or savored as an after-dinner delight, this cake never fails to bring smiles and satisfaction. So, next time you find yourself with ripe bananas and a craving for something extraordinary, remember the magic of banana chocolate chip crumb cake—a dessert that turns ordinary moments into extraordinary memories.

A slice of cake on a white plate.

Banana Chocolate Chip Crumb Cake

Rosemary Molloy
Banana Chocolate Chip Crumb Cake, delicious banana crumb cake recipe, made with brown sugar, chocolate. Kids will love it!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 346 kcal

Ingredients
 
 

FOR THE CAKE

  • 1½ cups flour (all purpose or cake/pastry flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • â…“ cup butter*
  • ¾ cup brown sugar (lightly packed)
  • ½ teaspoon vanilla
  • 1 large egg well beaten (room temperature)
  • 2 ripe bananas mashed
  • 2 tablespoons Greek yogurt (room temperature)

*If you use unsalted butter then add ¼ teaspoon of salt.

    FOR THE CRUMB TOPPING

    • 2 tablespoons semi sweet chocolate chips (mini or regular)
    • â…“ cup brown sugar (lightly packed)
    • 2 tablespoons all purpose flour
    • ¼ teaspoon cinnamon
    • 1 tablespoon butter (soft)

    Instructions
     

    • Pre-heat oven to 375°F (190° C). Lightly grease an 8 inch cake pan

    FOR THE CRUMB TOPPING

    • In a medium bowl mix together the chocolate chips, brown sugar, flour and cinnamon cut in the butter until it resembles coarse crumbs. Set aside.
    • In a medium bowl whisk together the 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, about 1 minute.
    • 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!

    Notes

    Take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
    I like to use cake/pastry flour in most of my cake recipes because it makes a cake softer and more tender. You can easily make your own – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
    You can store leftover crumb cake in an airtight container at room temperature for up to 3-4 days. Or in the fridge for up to 5-6 days. Bring to room temperature before serving.
    To freeze the cake – bake and then cool completely. Wrap whole cake in plastic wrap then foil and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying. 

    Nutrition

    Calories: 346kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 262mg | Fiber: 2g | Sugar: 34g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from June 14, 2015.

    20 Comments

    1. 5 stars
      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…

      1. 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.

        1. Is there something I could use to replace the greek yogurt? i do not have any and would like to try making tis.

    2. I should not do this when I am hungry, that looks so delicious. Thanks for bringing this great recipe to the #HomeMattersParty
      Kathleen

    3. 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!

    4. 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. 🙂

    5. 5 stars
      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

    6. 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!!

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