Incredibly soft and moist banana coffee cake with a pretty chocolate ribbon in the middle and a crunchy pecan crumb topping with more chocolate on top! Your family is going to go “bananas”for this crazy-good coffee cake!
Meet my new favorite coffee cake. Soon to be your favorite, too. Seriously, this is best coffee cake I have ever put into my mouth.
So what we’ve got here is a super-moist banana coffee cake with a chocolate ribbon in the middle, a pecan streusel on top, and more chocolate covering the whole dang thing. Somebody seriously has to come and take away my leftovers of this coffee cake so I don’t end up eating the whole thing myself in the next 5 minutes…
It’s heaven in every amazing bite. ♥
I practically inhaled my first piece of this coffee cake. And then of course, had to have another. 😉
Bananas and chocolate is right up there with one of my favorite food combos. This coffee cake is by far the best thing I’ve ever made combining the two.
I mean, just look at all that gooey chocolate oozing out! Pass me an extra-large fork, please.
Scratch that. I just might dig into this coffee cake with my bare hands. Believe me, it’s that good.
Sorry, was that a little weird? Must be that extra cup of coffee I had earlier…
Have you ever had a dry, crumbly piece of coffee cake that you had to wash down with a glass of milk just to get the dry taste out of your mouth? I’ve had one too many, and believe me, they’re something you want to avoid. Today’s coffee cake is the exact opposite of dry. In, fact this may be the moistest coffee cake I’ve ever had in my life.
Several ingredients provide a BIG boost of moistness and softness to this coffee cake: Butter, (only 1/3 cup!) plain yogurt, (sour cream works well, too) buttermilk, (don’t sub regular milk!) mashed banana, and just 1 egg to hold everything together.
The bananas really shine through in this coffee cake, providing moistness, flavor, AND extra-sweetness, without the extra calories.
They also go pretty dang well with all the chocolate…♥
I love a TON of streusel on my coffee cake and this cake is loaded to the max with streusel topping.
The topping takes literally 2 minutes to whip up: Coconut sugar, chopped pecans, (walnuts are a great substitute.) ground cinnamon, flour, and softened butter (only 1 tablespoon!) get tossed until crumbly. Set your streusel aside for a quick sec while you make your chocolate ribbon.
Making the gorgeous chocolate ribbon in the middle of your coffee cake couldn’t be any simpler—Spread half of your batter in a greased 9×13 pan, then sprinkle with 1/2 cup chocolate chips. Spread remaining batter evenly over chocolate chips and sprinkle with your streusel topping and more chocolate chips.
In total, this coffee cake takes less than an hour to make, start to finish. So, um, you don’t have any excuse not to make it like right now?
Oh my gosh, you guys, and can I just say: PLEASE enjoy this coffee cake warm from the oven—It’s awesome—the melt-in-your-mouth warm banana cake….all the warm gooey chocolate. It’s heaven.
This is just one of those easy-peasy coffee cakes that you’ll find yourself having to make again and again. It’s so simple, yet so crowd-pleasing good. My family went bananas (no pun intended) over this coffee cake and I’ve already had requests to make it again ASAP.
Coffee cake is technically supposed to be for breakfast, but this coffee cake is so good, it could definitely qualify as a dessert. Only it’s a dessert without a ton of extra calories. Win-win.
Banana Chocolate Chip Streusel Coffee Cake
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup butter softened
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup plain yogurt
- 1 large egg
- 3 medium bananas mashed
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- STREUSEL AND CHOCOLATE RIBBON:
- 1/4 cup coconut sugar
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 2 teaspoons white whole wheat flour
- 1 tablespoon butter softened
- 1 cup semisweet chocolate chips divided
Preheat oven to 350F and lightly grease a 9x13 baking pan. Set aside.
Prepare the coffee cake batter: In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, beat butter and coconut sugar until smooth and creamy. Whisk in yogurt, egg, mashed banana, buttermilk, and vanilla until smooth. Add dry ingredients to liquid, gently folding until just combined.
Make the streusel: In a small bowl, combine coconut sugar, pecans, cinnamon, flour, and butter until crumbly. Set aside.
Spread half of coffee cake batter in prepared pan. Sprinkle with 1/2 cup chocolate chips. Gently spread remaining batter over chocolate. Sprinkle streusel and remaining 1/2 cup chocolate chips over batter.
Bake coffee cake at 350F 32 to 35 minutes, or until a toothpick comes out clean or with a few crumbs stuck to it. Cool coffee cake on a wire cooling rack 10 minutes before slicing and serving.
Store coffee cake in an airtight container at room temperature up to 2 days.
Still hungry for more breakfast? Try these other recipes next!
Recipe adapted from Sally’s Baking Addiction.