5 from 10 votes
Banana Chocolate Chip Crumb Cake
Banana Chocolate Chip Crumb Cake combines ripe mashed bananas with a tender crumb cake base and a cinnamon-spiced chocolate chip topping. Greek yogurt adds moisture and tang, while mini chocolate chips in the crumb provide bursts of sweetness. The topping’s buttery crumbs offer a contrasting texture to the soft cake, resulting in a moist and flavorful dessert or snack.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
8
servings
Calories:
346 kcal
Course:
Dessert
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 346
% 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.