Super moist and delicious Banana Chocolate Chip Crumb Cake! Sour cream banana cake, studded with mini chocolate chips, topped with a cinnamon streusel and finished with a vanilla glaze!
If you've got some overripe bananas that you need to use up, be sure to also check out my Espresso Banana Cupcake, Banana Cake with Chocolate Frosting and Chocolate Marbled Banana Bread!
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♡ Why You Will Love This Banana Crumb Cake
- So moist and tender. It's even more moist the next day! A combination of overripe bananas and sour cream yields a soft and moist crumb.
- Perfect way to use up you overripe bananas. I always seem to have a surplus of brown bananas around so instead of throwing them out, I always bake with them.
- Freezes incredibly well! It's a great way to keep some on hand for when you're craving it. You can read notes on how to freeze this banana chocolate chip crumb cake below in the "storage" section!
Ingredient Notes
Here are some notes about all the ingredients used in this Banana Chocolate Chip Crumb Cake. Quantities and full instructions are in the recipe card below!
Banana Chocolate Chip Crumb Cake
- All-Purpose Flour. Use a good quality flour, such as King Arthur.
- Baking Powder and Baking Soda. These leveners that are essential to help the cake rise and creates a light and fluffy texture.
- Salt. Just a bit to round out the flavors.
- Unsalted Butter. The key to fluffy cake is to use room temperature butter.
- White and Brown Sugar.
- Eggs. Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Sour Cream. Use room temperature, full fat sour cream for best results. The sour cream gives the cake structure, it also makes it extremely moist. You can also substitute for plain Greek yogurt.
- Overripe Bananas. Ripe bananas are crucial for big banana flavor and for extra moisture. You'll know when they are ready, when the bananas are deep yellow and brownish in color and has a ton of brown spots. The spotier the better!
- Vanilla Paste or Extract. Use a good quality vanilla for best results.
- Mini Chocolate Chips. I like using mini chocolate chips because it gets melty.
Crumb Topping
- All-Purpose Flour.
- White & Brown Sugar. I like using a combination for better flavor.
- Cinnamon. I like to use Vietnamese cinnamon.
- Melted Butter. We'll be using unsalted butter.
Vanilla Glaze (optional)
- Confectioners' Sugar. Also known as powdered sugar and icing sugar.
- Milk. You can use any milk or heavy cream.
- Vanilla Paste or Extract. just a bit for flavor.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Banana Chocolate Chip Crumb Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make your streusel topping by combining flour, brown sugar, cinnamon and melted butter. Use a fork to mix the butter in, leaving some larger crumbs. Place in the fridge until needed.
Step 2. Finely mash your bananas with a fork and set aside.
💡 Tip
Weigh the peeled bananas right in your shallow bowl. You'll need about 284 grams, which is about 2 large bananas or 3 small bananas. It's okay if you go over a bit.
Step 3. In a large bowl, cream your butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held mixer.
Step 4. Whisk in your eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add your vanilla, sour cream and mashed bananas and mix until combined.
Step 6. In 2 additions, sift in your dry ingredients and mix until just combined.
Step 7. Then gently fold the mini chocolate chips into the batter.
Step 8. Transfer the batter into your prepared pan and then evenly sprinkle the top of the batter with the crumb topping. Bake in a preheated oven at 325ºF for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before removing from the pan.
Step 8. Optional - Make your vanilla glaze by combining confectioners' sugar, milk and vanilla extract. Drizzle your glaze on top of your cooled cake right before serving. Enjoy!
Substitutions & Variation
- Sour Cream - You can easily substitute it for Greek yogurt.
- Mini Chocolate Chips - You can use regular chocolate chip, chocolate chunks or omit completely. You can also swap out for chopped pecans or walnuts too.
- Gluten Free Option - If you are gluten-free, use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
Storage
- Room Temperature - The Banana Chocolate Chip Crumb Cake can be stored in an airtight container for up to 3 days on the counter.
- Refrigerator - Store in an airtight container for up to 5 days in the fridge. Let come to room temperature before serving.
- Freezer - Cool individual slices completely, then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake. You can refer to King Arthur's Weigh Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your butter, eggs and sour cream on the counter for about an hour for best results.
Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten in the dough. Thus, creating a tough cake.
Use overripe bananas - Super soft ugly brown bananas are best. Not only does it add a nice sweetness, it will add so much banana flavor.
FAQ
Yes, you can! You can use a bundt pan. The only thing is, the crumbs will end up on the bottom when you invert it out of the pan. You can also use a 9x13 inch (23x33 cm) cake pan. Bake at 350ºF for about 30 minutes or until a toothpick inserted in the center comes out clean.
Absolutely. Bake muffins at 425ºF (218ºC) for 5 minutes and then lower the temperature to 350ºF/180ºC (without opening the oven door) and continue baking for 16 to 19 minutes. They are ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 10 minutes and then transfer to a wire rack to cool.
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📖 Recipe
Banana Chocolate Chip Crumb Cake
INGREDIENTS
Crumb Topping
- ¾ Cup (90g) All-Purpose Flour
- ¼ Cup (50g) White Sugar
- ¼ Cup (50g) Brown Sugar packed
- 2 teaspoon Cinnamon
- ¼ Cup (56g | 4 Tbsp) Unsalted Butter melted
Banana Chocolate Chip Cake
- 2 Cups (240g) All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ Cup (170g | 1 ½ Sticks ) Unsalted Butter room temp
- ¾ Cup (150g) White Sugar
- ¼ Cup (50g) Brown Sugar packed
- 3 Whole Large Eggs room temp
- 2 teaspoon Vanilla Extract
- ¾ Cup (170g) Full-Fat Sour Cream room temp
- 1 ¼ Cup (284g) Mashed Bananas (2 large or 3 small bananas)
- 1 ¼ Cup (180g) Mini Chocolate Chips + 2 teaspoon Flour
Vanilla Glaze
- ½ Cup (56g) Powdered Sugar
- 2 tablespoon Milk or Cream
- ½ teaspoon Vanilla Paste or Extract
Instructions
- Generously butter your tube pan and set aside. Set an oven rack in the center of the oven and preheat to 325ºF (164ºC).
- Make your streusel topping by combining flour, brown sugar, cinnamon and melted butter. Use a fork to mix the butter in, leaving some larger crumbs. Place in the fridge until needed.
- Finely mash your bananas with a fork and set aside. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a medium sized bowl and set aside. In a small bowl, combine 2 teaspoons of flour with the mini chocolate chips, making sure to coat well. Set Aside.
- In a large bowl, cream your butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held mixer.
- Whisk in your eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add your vanilla, sour cream and mashed bananas and mix until combined.
- In 2 additions, sift in your dry ingredients and mix until just combined. Then gently fold the mini chocolate chips into the batter.
- Transfer the batter into your prepared pan and then evenly sprinkle the top of the batter with the crumb topping. Bake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before removing from the pan.
- Optional - Make your vanilla glaze by combining confectioners' sugar, milk and vanilla extract. Drizzle your glaze on top of your cooled cake right before serving. Enjoy!
Lilly says
Turned out amazing. Directions were easy and straightforward. I didn’t have sour cream so I used greek yogurt and it turned out great. Thank you for a delicious recipe!
Lisa says
I'm so happy you enjoyed this cake! Thank you for your wonderful review! 😊