Banana Chocolate Chip Crumb Cake
User Reviews
5
Banana Chocolate Chip Crumb Cake
Description
The cake features mashed ripe bananas mixed into a batter of all-purpose or cake flour, brown sugar, baking powder, baking soda, and a pinch of salt to provide lift without excessive density. Butter and vanilla add richness and aroma, balanced by the tanginess of Greek yogurt and beaten eggs.
The crumb topping combines brown sugar, flour, cinnamon, and softened butter cut in until coarse crumbs form, with chocolate chips scattered throughout for pockets of gooey sweetness baked atop the cake.
After baking in a greased pan at 375°F for 45-60 minutes, the cake cools to set the crumb topping. It’s suitable for breakfast, dessert, or a snack, offering a moist yet textured experience from banana and crumb mixture.
Room temperature batter ingredients lead to even mixing and a better crumb structure. The cake stores well for several days when kept airtight and can be frozen for longer storage.
Ingredients
FOR THE CAKE
- 1½ cups all-purpose flour 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 banana ripe, mashed
- 2 tablespoons Greek yogurt room temperature
*If you use unsalted butter then add ¼ teaspoon of salt.
FOR THE CRUMB TOPPING
- 2 tablespoons semisweet chocolate chips mini or regular
- ⅓ 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
- Remove cold ingredients from the refrigerator about one hour before mixing for better incorporation.
- You can substitute cake/pastry flour by replacing 2 tablespoons of all-purpose flour with cornstarch per cup and sifting together.
- Store leftover crumb cake in an airtight container at room temperature up to 3-4 days, or refrigerate for 5-6 days; bring to room temperature before serving.
- To freeze, cool completely then wrap in plastic wrap and foil; freeze up to two months. Thaw overnight in refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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