Banana Crumble Cake

by Rachel Piercey

Using banana in cakes makes them so moist and flavourful, you'll never have to worry about this cake coming out dry! It's also filled with heaps of chocolate chips and topped with a crunchy pecan streusel. Matches made in baking heaven!

Yields 9 servings

Cake Batter:
1/3 cup softened butter
3/4 cup sugar
2 mashed bananas
1 egg & 1 yolk
1 tsp vanilla
1 tbsp cream
1 cup flour
1 1/3 tsp baking powder
pinch of salt
3/4 cup chocolate chips
Streusel Topping:
3/4 cup toasted pecans
1/4 cup brown sugar
1/2 tsp cinnamon
1/3 cup flour
pinch of salt
1/4 cup melted butter

  1. Preheat oven to 350F and line a 9x9 cake pan with parchment, letting the sides of the parchment hang over the edges for easy removal.
  2. Prepare the streusel by processing the nuts and sugar until it is a fine mealy texture. Next add in the cinnamon, flour, and salt and process to mix. Pour in the melted butter and process until it is evenly combined. Set aside.
  3. Cream the butter and sugar in the bowl of an electric mixer on high until it is light in colour. Turn the mixer to low and add in the banana, eggs, vanilla, and cream. Mix until combined.
  4. In a separate bowl combine the dry ingredients and then slowly add to the mixer with it on low speed. Mix in the chocolate chips when the mixture just starts to come together.
  5. Pour the batter into the prepared cake pan and top with the streusel, patting it down slightly.
  6. Bake for 35-40 minutes until the cake is springy to the touch.