Banana Bread Cake
Banana bread cake recipe that’s soft, moist, and topped with a buttery crumb topping. Easy to make and perfect for using ripe bananas for breakfast, snacks, or gatherings.
Servings: 9
Calories: 508kcal
Ingredients
- ½ cup salted butter softened
- 1 cup light brown sugar
- 1 large egg
- 3 ripe bananas mashed
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ cups semi-sweet chocolate chips milk or dark chocolate chips or chunks work or omit
Toppings
- ¼ cup salted butter cold
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F and coat an 8x8 inch baking dish with butter or nonstick cooking spray. Start by making your cake batter.
- Combine the softened butter and brown sugar in a large mixing bowl. Use an electric hand mixer to beat the ingredients together for 2 minutes.
- Add the egg and mashed bananas. Beat the mixture for another minute, or until the egg is thoroughly beaten.
- Gently whisk in the baking soda and flour. Make sure no dry pockets remain in your cake batter and then fold in the chocolate chips. Spread the mixture into your prepared baking dish. Set the pan aside.
- Combine all of the ingredients for your topping in a small bowl. Use a fork or your hands to work the ingredients together until coarse and crumbly. Spread the crumb topping over your cake batter.
- Bake your cake for 25 minutes, or until the top is golden brown. Let your cake cool for 30 minutes before slicing. Serve and enjoy!
Notes
- 9 x 9 inch pan: If using a 9x9 inch baking dish the cake will be a little bit thinner and baking time will be less.
- Unsalted Butter: If you only have unsalted butter add ½ teaspoon of salt to the cake batter and ¼ teaspoon of salt to the streusel topping.
- Use overripe bananas only: The darker the peel, the sweeter and more flavorful your cake will be
- Don’t skip the topping: The crumb topping adds texture and elevates the entire dessert
- Test with toothpick in center: Ensures the thickest part of the cake is fully baked
- Use light brown sugar: Adds moisture and enhances the caramel-like flavor
- Avoid overbaking edges: Pull the cake out when golden and the center is just set
- Cut with a serrated knife: Keeps slices neat without crumbling
- Rest before serving: Allows flavors to develop and texture to set properly after cooling for 30 minutes
Nutrition
Calories: 508kcal | Carbohydrates: 85g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 326mg | Potassium: 409mg | Fiber: 5g | Sugar: 52g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 4mg