If you’re looking for a new twist on Banana Bread then I have the answer for you. This Banana Chocolate Chip Crumble Cake has all the great flavors of a moist and tender Banana Bread with the addition of chocolate chips and a crunchy sweet crumble topping. Perfect for brunch or any dessert table.
If your house is anything like mine, you probably always have a couple of extra bananas sitting on the counter that didn’t get eaten and are now extra ripe. You know the ones, they are covered in brown spots and may be a little softer than normal. Well do not throw those bananas away. This is when they are at there sweetest. At this point you can peel them and freeze them for future smoothies or add them to recipes such as this Banana Chocolate Chip Crumble Cake. The ripe bananas not only add a bit of sweetness but also a ton of moisture. That added with the rich chocolate chips and that sweet crunchy topping gives this cake the perfect combination of flavors and textures.
Why You Will Love This Cake
- Bananas: Great use for those extra ripe bananas. I don’t know about you but I sometimes have a couple of extra bananas that didn’t get eaten and start to form those brown spots that everyone seems to steer clear of. Little do they know this is when they are at there sweetest and perfect for adding to recipes.
- Texture: Between the extra moist cake and that crunchy topping you are sure to love every bite.
- Flavor: Extra ripe bananas, rich chocolate chips and a sweet crunchy topping. Need I say more?
- Ease: This recipe is really easy to make with ingredients that you probably already have.
Tips For Making This Cake
- Very Ripe Bananas: I can’t say it enough. The riper the banana the better. Are your bananas loaded with brown spots? Don’t throw them away, they are perfect for this recipe.
- Crumb Topping: Make your crumble topping first then place it in the refrigerator to cool. This will make for a crunchy topping.
- Browning Your Butter: I always suggest browning your butter. It will add a nutty richness to your recipes.
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What You Need To Make This Cake
Equipment:
- Loaf Pan: For this recipe I like to use a 9” x 5” loaf pan. I like to use glass because I can see how dark the sides of the cake are getting, allowing me to know when it is done.
- Mixing Bowls: I like to having a variety of sizes of mixing bowls. This will help in the preparation of your recipes.
- Electric Hand Mixer: Having a good electric hand mixer will allow you to blend the ingredients together easily creating a smooth and creamy texture.
Ingredients:
- Flour: A good All Purpose Flour works best.
- Sugar: This recipe takes Granulated Sugar, Brown Sugar and Powdered Sugar. Not only do they add sweetness but they will also add texture to your recipes.
- Baking Powder: This is a leavening agent which will give your cake rise.
- Cinnamon: A bit of Ground Cinnamon will add warmth to your cake.
- Eggs: These are the binders in the cake, holding it together and giving it structure.
- Butter: I always opt for unsalted butter. This allows me to control the salt in the recipe.
- Salt: A pinch of salt will help enhance the flavors in the recipe.
- Yogurt: I like to use a plain greek yogurt. Full fat or reduced fat is best.
- Bananas: The riper the better. This is when they are at there sweetest.
- Milk: Full fat or reduced fat.
- Vanilla Extract: I always opt for a Pure Vanilla Extract Due to its intense vanilla flavor.
- Chocolate Chips: For this recipe I suggest Semi Sweet Mini Chocolate Chips.
- Cocoa Powder: I like to use a Double Dark Cocoa Powder for its intense rich flavor.
Banana Chocolate Chip Crumble Cake
Course: DessertDifficulty: EasyThe perfect use for those ripe bananas. Super moist and tender and loaded with great flavor. Great for a brunch table, snack or served as a dessert. Everyone will be sure to love it.
Ingredients
- For The Crumble Topping
3/4 Cup All Purpose Flour
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
5 Tablespoons unsalted butter, melted
- For The Cake
1 3/4 Cup all purpose flour
1 1/2 Teaspoons baking powder
1/4 Teaspoon salt
1/2 Cup unsalted butter, browned
3/4 Cup granulated sugar
2 Eggs
1/3 Cup plain full fat or reduced fat greek yogurt
1/4 Cup milk, full fat or reduced fat
2 Medium very ripe bananas, mashed
2 Teaspoons Pure Vanilla Extract
Unsweetened cocoa powder for dusting
Powdered sugar for dusting
Directions
- To make the topping, whisk together the flour, both sugars and cinnamon until combined. Add the melted butter and stir with a fork until crumbs form. Place in the refrigerator until ready to use.
- Preheat the oven to 350º. Generously coat a 9” x 5” loaf pan with baking spray and set to the side.
- Place butter in a small saucepan set over medium heat. Cook approximately five minutes or until liquid starts to turn golden and brown bits form at the bottom of the pan. Set to the side to cool slightly.
- Whisk the flour, baking powder and salt in a medium bowl and set to the side.
- In a separate large mixing bowl, add the sugar and the cooled brown butter, making sure to include the brown bits that have formed at the bottom of the pan and whisk until combined. Add the eggs, greek yogurt, milk and vanilla extract and whisk to combine. Mix in the mashed bananas until incorporated.
- Pour the dry ingredients into the banana mixture and mix to combine. Fold in the chocolate chips.
- Pour batter into the prepared loaf pan. Sprinkle the top with the prepared crumb topping. Place in the preheated oven and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. You may need to cover the top with aluminum if it is browning too quickly. Remove from oven and allow to cool completely.
- Once cake has cooled completely, dust the top with unsweetened cocoa powder then powdered sugar. Slice and serve.
- Enjoy.