Banana Chocolate Chip Crumb Cake

Super-moist 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, Double Chocolate Banana Bread and Chocolate Marbled Banana Bread!

Banana Chocolate Chip Crumb Cake Ingredients

Banana Chocolate Chip Coffee 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.

Banana Chocolate Chip Crumb Cake Instructions

Step 1. Generously butter your tube pan and set aside. Set an oven rack in the center of the oven and preheat to 325ºF (164ºC).

Step 2. 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 3. 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.

Step 4. 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 5. 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. Then gently fold the mini chocolate chips into the batter.

Step 7. Transfer the batter into your prepared pan and bake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow to cool completely 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!

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