Banana Chocolate Chip Cake with Oatmeal Crumbs

Banana Chocolate Chip Cake with Oatmeal Crumbs

This Banana Chocolate Chip Cake features melty chocolate chips inside a delicate banana cake. It is topped with a buttery oat crumble mixture that adds decadence and texture.

Course Dessert

Cuisine Western

Keyword banana cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 674kcal

Author sanna

Equipment

9x5 inch loaf pan affiliate link
Stand mixer affiliate link
pastry cutter affiliate link

Ingredients

FOR THE BANANA CAKE

2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup mashed bananas
½ cup sour cream
½ cup milk
2 tsp vanilla extract
½ cup butter softened
¾ cup sugar
¾ cup semi-sweet chocolate chips

FOR THE OATMEAL CRUMB TOPPING

½ cup quick oats
¾ cup flour
1 ½ tsp ground cinnamon
½ cup brown sugar
6 tbsp butter chilled, cut into small cubes

US Customary - Metric

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.

Nutrition