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Chocolate Chip Banana Crumb Cake

Chocolate Chip Banana Crumb Cake
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Chocolate Chip Banana Crumb Cake

Chocolate Chip Banana Crumb Cake

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An exceptionally moist banana cake topped with cinnamon crumbs and plenty of chocolate chips. The family recipe’s mayonnaise is intentionally kept for tenderness, while the oil is reduced slightly so the cake stays rich without becoming overly heavy.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours
Servings: 18 to 24 pieces
Course: Cakes & Coffee Cakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Moist Banana Cake
  • 4 very ripe medium-to-large bananas (about 2 cups; 450-500 g), mashed
  • 2 cups granulated sugar (400 g)
  • 3/4 cup oil (180 mL)
  • 2 large eggs
  • 1/2 cup low-fat mayonnaise (120 g)
  • 1/2 cup plain unsweetened soy milk (120 mL)
  • 1 tsp baking soda (5 g)
  • 3 cups all-purpose flour (360 g)
  • 1/2 tsp fine salt (3 g)
  • 1 tsp vanilla extract (5 mL)
Chocolate Chip Cinnamon Crumb
  • 1 1/4 cups all-purpose flour (150 g)
  • 1 cup granulated sugar (200 g)
  • 2 tsp ground cinnamon (about 5 g)
  • 1/2 cup oil (120 mL)
  • 1 1/2 tsp vanilla extract (7.5 mL)
  • 7 oz pareve chocolate chips (about 200 g; roughly 1 1/4 cups)

Equipment

  • 9 x 13 x 2-inch / 23 x 33 x 5-cm metal baking pan
  • Parchment paper
  • large mixing bowl
  • Medium mixing bowl
  • Potato masher or fork
  • Whisk and rubber spatula
  • Fork for crumb topping
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Choose very ripe bananas. Use bananas with lots of brown spots, soft flesh, and a strong banana smell. They should mash very easily.
  2. Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
  3. Prepare the pan. Grease a 9 x 13 x 2-inch / 23 x 33 x 5-cm metal pan. Line with parchment if desired.
  4. Make the crumb topping. In a medium bowl, mix the crumb flour, sugar, and cinnamon.
  5. Add the crumb oil and vanilla. Pour in the oil and vanilla. Stir with a fork, then use your fingertips to squeeze some of the mixture into small clumps.
  6. Check the crumbs. You want loose sandy crumbs, pea-sized pieces, and a few larger clusters. If the mixture looks too wet, add flour 1 Tbsp at a time.
  7. Add the chocolate chips. Fold in all 7 oz / about 200 g chocolate chips. Set aside.
  8. Mash the bananas. Mash the bananas in a large bowl until mostly smooth. A few tiny pieces are fine. You should have about 2 cups / 450-500 g.
  9. Add the sugar. Whisk in the 2 cups / 400 g sugar.
  10. Add the eggs. Whisk in the 2 eggs until evenly combined.
  11. Add the oil. Whisk in the 3/4 cup / 180 mL oil.
  12. Add the mayonnaise. Whisk in the 1/2 cup / 120 g mayonnaise until no white streaks remain.
  13. Add soy milk and vanilla. Mix in the soy milk and vanilla.
  14. Combine the dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt for about 30 seconds.
  15. Add dry to wet. Add the flour mixture to the banana mixture. Fold or mix on low only until the last dry streak disappears.
  16. Check the batter. It should be thick, creamy, very moist-looking, and easy to spread.
  17. Fill the pan. Spread the batter evenly into the prepared pan.
  18. Add the chocolate crumb. Scatter the crumb topping evenly over the whole surface. Do not press it firmly into the batter.
  19. Bake. Bake at 350°F / 175°C for about 50-60 minutes. Begin checking around 45-50 minutes.
  20. Check for doneness. Insert a toothpick into a cake area, avoiding a chocolate chip or obvious banana pocket. A few moist crumbs are fine, but there should be no wet batter.
  21. Protect the top if needed. If the topping is browned before the middle is done, cover loosely with foil and continue baking in 5-minute increments.
  22. Optional thermometer check. About 200-205°F / 93-96°C in the center is a useful secondary check.
  23. Cool completely. Place the pan on a wire rack and cool for about 1 hour before slicing.

Notes

Make Ahead, Storage & Freezing
  • Make ahead: Excellent made 1 day ahead; the banana flavor becomes more noticeable after resting.
  • Room temperature: Store tightly covered for 2-3 days.
  • Refrigerator: Up to 5 days. Let refrigerated pieces come closer to room temperature before serving.
  • Freezer: Wrap cooled pieces tightly and freeze for up to 2 months.
Reheating
Reheating is not necessary. If desired, microwave one slice for about 8-10 seconds to soften the chocolate chips slightly.
Optional Variation
Mini chocolate chips: Use mini chips instead of full-size chips for more evenly distributed chocolate in every bite.
Bubby’s Tip
For banana cake, the bananas that look too ugly for the fruit bowl are usually the ones you want. Once the skins are heavily spotted and the bananas are soft and sweet, they are ready for cake.

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