We eat a lot of bananas in my house and sometimes we have way to many left over. Ever have that problem? Don’t you hate when you have 2 or 3 bananas just chillin’…they become all brown…sometimes black and spotty…way too soft to eat and you don’t know what to do with them? This is an issue I have every week.
So instead of sharing some boring ol’ recipe for banana bread, I think you will appreciate this recipe a lot more.
Yes! Chocolate and Bananas…its harmony! Its a great cake to eat for breakfast with some coffee or as a snack any time of the day. I have made it several times for my family and some lucky friends and they love it.
So don’t throw those bananas away just yet!
Banana and Chocolate Crumb Cake
1/2 cup unbleached all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon unsweetened dutch-precess cocoa powder (I used Hershey’s Special Dark)
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces
3 oz semisweet chocolate, coarsely chopped
1 1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 tsp salt
6 tablespoons unsalted butter at room temperature cut into pieces
1 cup sugar
2 large eggs at room temperature
1/2 tsp vanilla extract
1/2 cup sour cream
4 oz semi sweet chocolate bar chopped into small pieces
1 to 2 ripe bananas, mashed (depends on the size of your bananas, I usually use one, if your bananas are small use two)
Preheat oven to 350 degrees. Grease a 9-inch round 2 or 3 inch deep cake pan.
First make the topping. In a bowl of and electric stand-in mixer (you can you use a hand mixer) on medium speed, beat the flour, brown sugar, cocoa powder and cinnamon to blend. Add the butter and mix until crumbs form. You might see some loose flour still, that’s OK. Stir in the chopped chocolate, transfer mixture to a clean bowl and set aside.
To make the cake, in a medium bowl whisk together flour, baking powder, baking soda, cinnamon, and salt, set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar for about 2 minutes, until smoothly blended. Stop the mixer and scraped down the sides of the bowl as needed. Beat in the eggs one at a time, adding the second one after the first egg is fully incorporated. Beat in the vanilla and let it mix on medium for 1 minute. The mixture will look slightly curdled.
On low speed add half of the flour mixture mixing just until it is incorporated. Mix in the sour cream and the remaining flour mixture until it is incorporated. Fold in the mashed banana, until blended. Scraped half of the batter into prepared pan. Sprinkle the chopped up chocolate all over the batter to form a solid layer of chocolate. Scrape the remaining batter over the chocolate, use an offset spatula to spread it evenly. Spoon the topping evenly over the batter, enough to cover the top. You will have left over topping (freeze the leftover to use for later).
Bake for 40-55 minutes, until the center feels firm when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it.
Cool the cake completely in the pan on a wire rack, about 1 1/2 hours. If you want to remove the cake from the pan, take a sheet of wax or parchment paper place it on top and tip the pan over into the palm of your hand, then quickly place the cake onto a plate.
Slice up cake and serve. Enjoy!