5.0 from 15 votes
Banana Chocolate Chip Crumb Cake
Banana Chocolate Chip Crumb Cake, delicious banana crumb cake recipe, made with brown sugar, chocolate. Kids will love it!
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 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)
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
- 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
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
% 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.