1 and 3/4cup ( about 5 )overripe bananasmashed and measured in a liquid measuring cup
1cupcanola oilmelted
4largeeggs
1tspvanilla extract
1 and 1/4cupbrown sugar
2cupsall purpose flour
3tspbaking powder
1tspbaking soda
1tspsalt
1 cup cup semi-sweet chocolate chips
FOR THE OATMEAL CRUMB TOPPING
2/3cupquick oats
1/2cupflour
2/3cupbrown sugar
4tbspbutteror 1/2 of a stick , cut into small cubes
FOR THE CHOCOLATE GLAZE (OPTIONAL)
150gsemi sweet chocolate
2 -3tspvegetable oil
Instructions
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.