Banana Chocolate Chip Crumb Cake
User Reviews
5.0
15 reviews
Excellent
Banana Chocolate Chip Crumb Cake
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Banana Chocolate Chip Crumb Cake, delicious banana crumb cake recipe, made with brown sugar, chocolate. Kids will love it!
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Ingredients
FOR THE CAKE
- 1½ cups flour (all purpose or cake/pastry flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ⅓ 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)
- ⅓ cup brown sugar (lightly packed)
- 2 tablespoons all purpose flour
- ¼ teaspoon cinnamon
- 1 tablespoon butter (soft)
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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 Information
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Calories
346kcal
(17%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
44mg
(15%)
Sodium
171mg
(7%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
354IU
(7%)
Vitamin C
3mg
(3%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 171mg | 7% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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