Banana Chocolate Chip Crumb Cake
A super moist brown butter banana cake filled with mini chocolate chips and topped off with a brown sugar cinnamon streusel.
Ingredients
Banana Cake
- 113 g unsalted butter (10 tbsp.)
- 230 g very ripe bananas mashed (~2 large bananas)
- 125 g light brown sugar (½ c. + 2 tbsp.)
- 1 egg room temperature
- 1 tsp. vanilla
- 60 g greek yogurt (¼ c.) room temperature
- 150 g all purpose flour (1 ¼ c.)
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 130 g mini chocolate chips (¾ c.)
Streusel
- 56 g unsalted butter (¼ c.)
- 100 g light brown sugar (½ c.)
- 90 g all purpose flour (¾ c.)
- 1 tsp. ground cinnamon
Espresso Whipped Cream (Optional)
- 120 g heavy whipping cream (4 oz.)
- 1 tbsp. light brown sugar
- ½ tsp. espresso powder
- ½ tsp. vanilla
Instructions
Banana Cake
- Preheat the oven to 350°F / 175°C. Butter a 7" springform pan and line the bottom with parchment paper.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the butter to a small bowl and set it in the freezer for 5 minutes to chill.
- In the meantime, make the streusel.
- Melt the butter in a small microwave safe mixing bowl. Add in the sugar, flour, and cinnamon and mix until well combined. Set the mixture in the fridge while you finish making the cake batter.
- Add the banana to a medium sized mixing bowl and mash it until no large clumps of banana remain.
- Add in the cooled brown butter, brown sugar, egg, vanilla, and greek yogurt. Whisk vigorously until the mixture is well combined.
- Add in the flour, baking powder, and salt. Mix together until only a few flour streaks remain. Add in the mini chocolate chips, then mix just until no flour streaks remain.
- Pour the cake batter into the prepared cake pan. Remove the streusel from the fridge and use your fingers to crumble it over the cake. Bake for 45-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Espresso Whipped Cream (Optional)
- Add the heavy whipping cream, sugar, espresso powder, and vanilla to a medium sized mixing bowl. Beat (with a whisk by hand, or with a hand mixer) until soft peaks form.
- Once the cake has fully cooled to room temperature, slice it, top with espresso whipped cream, and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Oven Thermometer | Cookie Scoops
Nutrition
Serving: 1sliceCalories: 551kcalCarbohydrates: 72gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 255mgPotassium: 228mgFiber: 2gSugar: 44gVitamin A: 836IUVitamin C: 3mgCalcium: 137mgIron: 2mg