If you love banana bread then you NEED to make this crumb cake!  Ripe bananas and chocolate chips combine with super delicious crumb topping to make a cake that is totally over the top!  This Banana Chocolate Chip Crumb Cake Recipe is sure to be a family favorite.  Keep scrolling to see all of tasty details!

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Bananas are a funny food to me.  I don’t necessarily love them.  Unless of course you mash them up and add them to a delicious bread and load it up with crumb topping.  Add milk chocolate chips for good measure and you have my attention!

I don’t care for a banana plain or banana in a smoothie but give me a piece of this banana chocolate chip crumb cake and I will be your friend FOREVER! 

The crumb cake is a quick bread which not only means that is simple to make but it also means that is leavened {or made to rise} with baking powder.  You could even turn this recipe into muffins which would be a fabulous idea. 

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Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

What to do with Ripe Bananas?

If you have sat around and wondered what to do with the ripe {aka black} bananas that have been sitting on your counter?  This Banana Chocolate Chip Crumb Cake is the perfect solution.  

In fact recipes like this one actually taste better when your bananas are really ripe.  They also mash up nicely and disperse in the cake easily.

How to make Banana Chocolate Chip Crumb Cake Batter

The batter starts a whole lot like a regular cake {or even cookies}.  Cream together the softened butter, brown sugar, and granulated sugar using a hand held {or stand} mixer.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Add the ripe mashed bananas, eggs, vanilla, and sour cream.  Mix into the butter and sugar mixture using a hand held {or stand} mixer.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Lastly, add the flour, baking powder, and salt.  Mix into the banana batter using a hand held {or stand} mixer, making sure to not over mix.

When you make quick breads it is important to mix enough to incorporate all of the ingredients but not to over work the dough.  There may even be a few flecks of flour left in the batter and that is totally fine.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

To take it over the top, add the milk chocolate chips and stir them in by hand.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Pour the batter into a 9×13 pan that has been sprayed with non-stick cooking spray.  Spread it out evenly.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Now onto my favorite part!  The crumb topping!  Combine the butter, brown sugar, flour and cinnamon into a medium bowl.  Use a fork to work the butter into the dry ingredients.

It is super important to be careful when doing this step because there is a fine line between crumb topping and cinnamon paste.  Don’t over work the crumb topping!  You want to be able to squeeze it with your hand and have it stick together but not be sticky.

Spread it out over the top of the banana chocolate chip batter.  Make sure that you are covering the entire surface.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Bake in a 350 degree oven for 35-40 minutes or until a tooth pick inserted near the center comes out clean.  Remove from the oven and serve warm.  

How far in Advance can I Make this Crumb Cake?

This Banana Chocolate Chip Crumb Cake can be made up to 3 months ahead of time and frozen.  It also lasts well at room temperature for up to 5 days.

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

I can’t quite decide what I love best about this crumb cake.  The hint of cinnamon with the ripe banana?  The crisp crumb topping with the smooth milk chocolate chips?  Never mind…I have it!  The combination of all of things, wrapped into one delicious cake that can be served for breakfast or dessert.

The only problem I can see you having with it is trying to keep your family and friends from eating the entire cake before you get a piece.  My best advice…hide an extra big slice in your favorite hiding spot for later.  Heck…GO BANANAS! 

Banana Chocolate Chip Crumb Cake Recipe featured by top US desert blog, Practically Homemade

Do you love breakfast cakes as much as I do?  Try these recipes…

Banana Chocolate Chip Crumb Cake Recipe

Moist banana cake covered in sweet crumbs, loaded with milk chocolate chips and baked to perfection.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 1/2 cup butter {softened}
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar {packed}
  • 3 ripe bananas {mashed} or about 1 1/4 cups
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp sour cream
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips

Crumb Mixture

  • 1/2 cup butter {softened}
  • 1 cup brown sugar {lightly packed}
  • 1 cup all purpose flour
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.

  2. Combine softened butter, brown sugar and granulated sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas, eggs, vanilla and sour cream, mix to combine.

  3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Add milk chocolate chip and stir in by hand. Pour into the bottom of the greased 9x13 pan.

  4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 days.

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