The gooey chocolate chips and the crispy crumb toppings make this banana chocolate chip cake so decadent. Chocolatey and rich, this classic dessert is so easy to make.
If you should only bake once in your life, then I suggest you bake this one. I promise you won’t regret.
With an easy preparation and such simple ingredients, this banana chocolate chip cake will surprise you with its richness and flavor.
I didn’t really care much for banana cakes before. For me, they are so plain, so simple, and not a cake to me at all. I was stubbornly firm that bananas are not meant to be in cakes. I would prefer the rich, completely frosted chocolate cakes over a banana cake each time.
Then, this. This is the banana cake that made me a convert forever. Banana cakes are far from plain. They can be ultra special, ultra-loaded and definitely not boring. This banana cake is that.
And after this, banana cakes changed in my perception. Hand me whatever banana baked goodie, be it a muffin, a cake, plain or frosted, I will eat it.
What is special about this banana chocolate chip cake is the crunchy, crumbly crumb topping. Made of brown sugar, 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 cake.
The chocolate chips become a bit gooey after baking. They melt into the batter, giving the cake a perfect touch of chocolate flavor! I am melting with it, too!
I tell you after the first bite of this moist and chocolatey banana cake I have never looked at banana cakes the same way ever again.
Pointers for Making Banana Chocolate Chip Cake
- Use really ripe, actually, overripe bananas. They make such a noticeable difference compared to using bananas that are not that 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 a handful of nuts to the crumb mixture.
Enjoy this recipe!
Want more cakes and treats? Also, try:
- 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 Crunchy Oatmeal Crumb Toppings
FOR THE BANANA CAKE
- 1 and 3/4 cup ( about 5 ) overripe bananas mashed and measured in a liquid measuring cup
- 1 cup canola oil melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 and 1/4 cup brown sugar
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup cup semi-sweet chocolate chips
FOR THE OATMEAL CRUMB TOPPING
- 2/3 cup quick oats
- 1/2 cup flour
- 2/3 cup brown sugar
- 4 tbsp butter or 1/2 of a stick , cut into small cubes
FOR THE CHOCOLATE GLAZE (OPTIONAL)
- 150 g semi sweet chocolate
- 2 -3 tsp vegetable oil
- Preheat oven to 350 degrees F. Line a 9x5 inch and 8.5 x 4.5 inch loaf pans with parchment paper. Combine the crumb topping ingredients in a bowl and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, combine mashed bananas, egg, canola oil and vanilla extract.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix. Fold in chocolate chips.
- Pour batter into the prepared loaf pans until they are 2/3 full. Sprinkle the crumb toppings evenly over the cake batters. Bake at 350 degrees F for 50-60 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.)
- To make the chocolate syrup (optional): melt the chocolate in a microwave-safe bowl in the microwave for 30-40 seconds at a time. Once the chocolate is very soft but is still holding its shape, stir with a fork and add the vegetable oil. Stir until pourable. You may need to add more oil as needed. Drizzle the syrup on top of cakes.
Originally published on December 12, 2017. Updated recipe and photos.
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