Description
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!
Ingredients
Crumb Topping
- 3/4 Cup (90g) All-Purpose Flour
- 1/4 Cup (50g) White Sugar
- 1/4 Cup (50g) Brown Sugar, packed
- 2 Tsp Cinnamon
- 4 Tbsp (56g | 1/2 Stick) Unsalted Butter, melted
Banana Chocolate Chip Cake
- 2 Cups (240g) All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 12 Tbsp (170g | 1 1/2 Sticks) Unsalted Butter, room temp
- 3/4 Cup (150g) White Sugar
- 1/4 Cup (50g) Brown Sugar, packed
- 3 Large Eggs, room temp
- 2 Tsp Vanilla Extract
- 3/4 Cup (170g) Full-Fat Sour Cream, room temp
- 1 1/4 Cup (300g) Mashed Banana (about 3 medium bananas)
- 1 1/4 Cup (180g) Mini Chocolate Chips + 2 Tsp Flour
Vanilla Glaze
- 1/2 Cup (60g) Confectioners' Sugar
- 2 Tbsp Milk or Cream
- 1/2 Tsp 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 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.
-
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!
Notes
- Store in an airtight container on the counter and enjoy for 3 to 4 days.
- Prep Time: 30 Minutes
- Cook Time: 45 to 55 Minutes