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.