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 such an easy preparation and such simple ingredients, this banana chocolate chip cake will surprise you with its richness and flavor.
Before I was baking cakes myself, I didn’t really care much for banana cakes. For me, they are so plain, so simple, and not a cake to me at all. I would prefer the rich, completely frosted chocolate cakes over a banana cake each time.
Then, when I started to learn how to bake, I got to the habit of turning to the internet for cake recipes of all sorts. That was when I realized that banana cake recipes are so varied! Yes, I am so clueless like that. They can have chocolate chips in the batter. They can have melted chocolate incorporated, and even glazed with chocolate syrup. I came to realize that banana cakes are far from being plain!
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 such the perfect thing to put on top of the cake. Not only they add crunch, they provide sweetness and character to the delicate and moist banana cake.
Because of the crumb toppings, this cake should not be turned upside down after baking. It is meant to be held beautifully as is to preserve those crunchy crumbs. That is why a springform pan is of great use here. You can use a regular round pan, but baking in a springform pan* keep the cakes more intact and makes taking the cake out a lot easier. Just unfasten the sides after cooling, and there is your cake, whole and beautiful!
The chocolate chips become a bit gooey after baking. They melt into the batter, giving the cake a perfect touch of chocolate flavor!
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? Also, try:
- Pineapple Chiffon Cake with Pineapple Glaze
- Coffee Swiss Roll
- Ovaltine Cake
- Mocha Cake Roll
- Mango Cake Roll
Banana Chocolate Chip Cake with Crunchy Oatmeal Crumb Toppings
Chocolatey and rich, this banana chocolate chip cake is a delicious classic.
FOR THE BANANA CAKE
- 3 cups all purpose flour
- 1 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 4 large overripe bananas mashed
- 2 large eggs
- 1 cup butter melted
- 1/2 cup milk
- 1 1/2 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 (175 degrees C). Grease and flour a 9 inch spring form pan. Combine the crumb topping ingredients in a bowl and set aside.
In a large bowl, mix flour, sugar, baking powder and salt.
In a separate bowl, combine mashed bananas, egg, melted butter and milk.
Stir banana mixture into flour mixture until blended. Be careful not to over mix.
Fold in chocolate chips.
Pour batter into 9-inch springform pan. Sprinkle the crumb toppings evenly over the cake surface. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center of the cake 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 cake.
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