Description
This Chocolate Chip Banana Bread Coffee Cake combines the best of banana bread and coffee cake. It’s a delightful treat featuring ripe bananas, semisweet chocolate chips, and a crunchy crumb topping, making it perfect for breakfast or a sweet snack. Easy to prepare, it promises satisfying flavors that everyone will love!
Ingredients
Scale
- ¾ cup (105g) all purpose flour
- ⅓ cup plus 1 tbsp (85g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup (75g) salted butter, softened
- 1 cup (237ml) mashed ripe banana (from about 2 large bananas)
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 5 tablespoons salted butter, melted
- ½ cup (120ml) full fat sour cream, at room temperature
- 2 large eggs at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- heaped ¼ teaspoon salt
- ½ cup (85g) semisweet chocolate chips, plus more for topping
- ½ cup (60g) powdered confectioner's sugar
- ¼ teaspoon espresso powder
- pinch ground cinnamon
- ⅛ teaspoon salt
- ¼ teaspoon pure vanilla extract
- 3–4 teaspoon (15-20ml) milk
Instructions
- Preheat the oven to 350°F and line the base of an 8×8-inch square metal baking pan with parchment paper, securing with binder clips.
- Make the crumb topping by combining flour, brown sugar, cinnamon, and salt in a bowl, then blend in softened butter until crumbly. Refrigerate until needed.
- In a separate bowl, mash the banana and measure out 1 cup. Combine with brown sugar and granulated sugar, whisking until smooth. Add in eggs, melted butter, sour cream, and vanilla extract, whisking until combined.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl. Gradually fold into the banana mixture, adding chocolate chips before fully incorporated.
- Spread the batter into the prepared pan, then sprinkle the crumb topping and extra chocolate chips on top. Bake for 38-42 minutes until a toothpick comes out clean.
- Cool the pan on a wire rack covered with foil for 30 minutes to let the crumbs soften slightly while staying crunchy.
- Lift the cake out using the parchment to cool completely while preparing the espresso glaze.
- In a bowl, mix powdered sugar, espresso powder, cinnamon, salt, and vanilla, adding milk gradually until it reaches a drizzling consistency. Slice and enjoy!
Notes
Ensure the bananas are very ripe for maximum flavor.
Watch closely while baking to avoid overcooking; toothpick tests should come out clean.
Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg