Banana Chocolate Chip Coffee Cake

5 from 1 vote

Incredibly soft and moist banana chocolate chip coffee cake with a cinnamon sugar ribbon in the middle, lots of gooey chocolate chips, and a crunchy pecan streusel on top.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 479kcal

Ingredients

Banana Coffee Cake

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup buttermilk, room temperature
3 medium ripe bananas, mashed
3/4 cup semisweet chocolate chips

Cinnamon Sugar

1/3 cup granulated sugar
2 teaspoons ground cinnamon

Pecan Streusel

1/2 cup all-purpose flour (spooned and leveled)
1/2 cup chopped pecans
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Instructions

Banana Coffee Cake

Preheat oven to 350F. Line a 9-inch square baking dish with parchment paper and set aside.
Place butter and brown sugar in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until smooth and creamy. Add egg and vanilla to butter mixture, beating well until smooth.
In a medium separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Working in increments, fold half of flour mixture and half of buttermilk into liquid mixture until smooth and repeat until all the flour and buttermilk has been added and batter is smooth. Fold in mashed bananas and chocolate chips until just combined. Set batter aside for a moment.

Cinnamon Sugar

In a small bowl, combine sugar and cinnamon. Spread half of banana coffee cake batter in prepared baking dish, sprinkle cinnamon sugar evenly over top, and spoon remaining batter in a smooth layer on top. Set aside for a moment.

Pecan Streusel

In a small bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over coffee cake batter.
Bake coffee cake at 350F 40-45 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool completely on a wire cooling rack before slicing into squares and serving. Enjoy!

Notes

Storing Instructions

Store coffee cake in an airtight container at room temperature up to 4 days.

Nutrition