Banana Chocolate Chip Cake with Oatmeal Crumbs
The gooey chocolate chips and the crispy oatmeal crumb toppings make this Banana Chocolate Chip Cake so decadent. Chocolatey and rich, this classic dessert is a go- to for a no-fail dessert.
Originally published December 2017, and now updated with an improved recipe and photos.
We are in our banana bread/ banana cake era! Last week, I shared Cinnamon Swirl Banana Bread, and now we have this Banana Chocolate Chip Cake with Oatmeal crumbs.
There’s nothing like a warm slice of banana bread to comfort and satisfy! Especially now that the spring is cold and rainy.
What is special about this banana chocolate chip cake is the crunchy, crumbly crumb topping. Made of brown sugar, cinnamon, butter, oatmeal and flour, the crumb topping is the ultimate texture. Not only do they add crunch, but they also provide sweetness and character to the delicate and moist banana snack cake.
I hope you love this family favorite! I slightly modified my Coffee Cake Banana Bread and added the crumbly toppings to make this ultra special cake.
The Ingredients for Banana Chocolate Chip Cake
Pointers for Making Banana Chocolate Chip Cake
- Use really ripe bananas for the most delicious banana flavor. They make such a noticeable difference compared to using bananas that are not too ripe.
- Check the cake as you approach the suggested baking time. Ovens vary and over baking results in a dry and tough banana cake. A toothpick inserted at the center of the cake should come out clean but may have some bits of moist crumbs in it.
- You can vary the toppings by adding up to 2 tablespoons of nuts to the crumb mixture.
Let’s Make It!
Mix the Dry Ingredients. Whisk together the flour, salt and baking soda in a mixing bowl.
Mix Together the Wet Ingredients. Then stir together bananas, sour cream, milk and vanilla in another bowl.
Cream the Butter and Sugar. Beat together the butter and sugar until fluffy. Beat in egg.
Add In the Dry Mixture and the Wet Mixture Alternately. Do this in low speed, slowly adding speed when the ingredients start to incorporate. Make three gradual additions. Start with a third of the flour, and a half of the milk mixture. Next is another third of the flour and the final half of the milk mixture. Finally, finish with the remaining flour.
Fold in the Chocolate Chips and Pour the batter in to the pan.
Make the Crumbs and Sprinkle Over the Cake Batter. Whisk together all the crumb ingredients except for the butter. Then cut in the butter to form a crumbly mixture.
Bake Time! Bake at 350 F for 55-60 minutes. I use a toothpick or knife tester. Some bits of moist crumbs or melty chocolate may get caught and that is okay. As long there is no wet batter on the tester, the cake is done.
Want more cakes and treats? Also, Try These
- Pineapple Chiffon Cake with Pineapple Glaze
- Coffee Swiss Roll
- Ovaltine Cake
- Mocha Cake Roll
- Mango Cake Roll
- Chocolate Banana Bread
- Double Chocolate Muffins
- Best Ever Chocolate Brownies
Banana Chocolate Chip Cake with Oatmeal Crumbs
Equipment
- 9×5 inch loaf pan affiliate link
- Stand mixer affiliate link
- pastry cutter affiliate link
Ingredients
FOR THE BANANA CAKE
- 2 cups (264.17 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (237.75 g) mashed bananas
- ½ cup (121.52 g) sour cream
- ½ cup (125 ml) milk
- 2 tsp vanilla extract
- ½ cup (113 g) butter softened
- ¾ cup (158.5 g) sugar
- ¾ cup (142.65 g) semi-sweet chocolate chips
FOR THE OATMEAL CRUMB TOPPING
- ½ cup quick oats
- ¾ cup (99.06 g) flour
- 1 ½ tsp ground cinnamon
- ½ cup (116.24 g) brown sugar
- 6 tbsp (85 g) butter chilled, cut into small cubes
Instructions
- Preheat oven to 350 degrees F Spray a 9 x5 inches loaf pan, then lined it with parchment paper. Make sure to line it all the way up to the sides for easy lifting of the cake after baking.
- Make the Crumb Topping: Whisk together oats, brown sugar, flour, and cinnamon in mixing bowl. Add the cubed butter and cut the butter into the mixture until you achieve a crumbly, coarse mixture. Set aside for now.
- In a large bowl, whisk together flour, baking soda and salt.
- In a separate bowl, combine mashed bananas, sour cream, milk and vanilla extract.
- In the bowl of a stand mixer ( or use an electric hand mixer), add the sugar and butter. Beat with the paddle attachment on medium high speed for about 2 minutes, until fluffy. Beat in the egg until incorporated. Scrape the sided and bottom of the mixing bowl as needed.
- Reduce the mixer speed to low. Add about ⅓ of the flour mixture to the bowl. Beat to incorporate halfway, then add about half of the liquid mix. Beat until combined. Add ⅓ of the flour mixture again, incorporate halfway, then add the rest of the liquid mixture. Beat until combined. Finally, add the remaining flour, and beat the batter just until smooth. Fold in the chocolate chips.
- Pour and scrape batter into the prepared loaf pan. Sprinkle all the crumb toppings evenly over the cake batter. Bake at 350 degrees F for 55-60 minutes, or until a toothpick inserted into the center of the cakes comes out clean (some bits of melted chocolate and moist crumbs may be present.
- Let the pan cool on top of a wire rack for about an hour. Then lift the cake off the pan, and allow it to cool on the wire rack until its just about warm enough to slice.
Video
Notes
- The cake can be stored at room temperature for up to 2 days. kept in a sealed container. I love to use my cake dome (affiliate link) for this.
- To reheat, warm it up in the microwave for 8-12 seconds.
- To freeze the cake, first cool it completely. Then wrap it in plastic film, then do a second wrapping of foil. Keep it in the freezer for up to two weeks. Thaw, then serve.
The oatmeal crumb is my favorite!