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Banana Chocolate Chip Streusel Coffee Cake| wholeandheavenlyoven.com
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5 from 1 vote

Banana Chocolate Chip Streusel Coffee Cake

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!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings


  • 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
  • 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.