Ina Garten Chocolate Banana Crumb Cake

Ina Garten chocolate banana crumb cake: make ahead, better the next day, and loaded with bittersweet chocolate streusel. She folds ripe banana and sour cream into the batter so it stays moist for days. Bake it Saturday, and breakfast is covered for Sunday brunch.

The streusel has to stay chunky, so pinch it with your fingers instead of using a food processor. Big chocolate and crumble pieces give each slice that contrast between soft cake and crunchy top.

Source: Make It Ahead (2014)

Ina Garten Chocolate Banana Crumb Cake

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

515

kcal

A moist banana cake with a crisp, chunky topping of brown sugar, cinnamon, bittersweet chocolate, and almonds that you can bake the evening before.

Ingredients

• 1/4 pound (1 stick) unsalted butter, at room temperature
  

• 3/4 cup granulated sugar
  

• 1 extra-large egg, at room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 1/2 cups mashed banana (3 to 4 very ripe bananas)
  

• 1/4 cup sour cream
  

• 1 1/2 cups all-purpose flour
  

• 1 teaspoon baking powder
  

• 3/4 teaspoon baking soda
  

• 1/2 teaspoon kosher salt
  

• 3/4 cup light brown sugar, lightly packed
  

• 1/2 cup all-purpose flour
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/4 teaspoon kosher salt
  

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  

• 6 ounces bittersweet chocolate, chopped
  

• 3 tablespoons sliced blanched almonds

Directions

• Preheat and prep: Preheat the oven to 350 degrees. Grease and flour an 8 x 8 x 2-inch square baking pan.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined. Don't worry, it may look curdled.
• Add the dry ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. Scrape into the prepared pan and smooth the top.
• Make the streusel and bake: For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Add the chocolate and combine. Distribute the streusel evenly over the batter, sprinkle the almonds on top, and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan and serve warm or at room temperature.

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid Artisan 5-quart stand mixer, Pyrex 3-piece glass mixing bowl set, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze chocolate banana crumb cake?

You can freeze it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw it overnight at room temperature before serving. The streusel stays crunchy through freezing if you wrap it well.

Can I use milk chocolate instead of bittersweet?

Bittersweet chocolate gives the streusel a deeper flavor that balances the sweet banana batter. Milk chocolate would push the whole cake too sweet. Stick with bittersweet, or use semisweet as a closer swap.

How ripe do the bananas need to be?

Ina mashes them with a fork on a cutting board, so they need to be very soft and heavily spotted. Green-tipped bananas lack the sweetness the batter needs. If yours are not ripe yet, stick them in a paper bag overnight to speed things up.

Can I bake this in a different size pan?

The recipe is built for an 8 x 8 square pan, and changing the size will change baking time. A 9 x 13 pan would spread the batter too thin, leaving you with a flat, dry cake. A 9-inch round works but needs about 5 extra minutes in the oven.

How long does the cake keep at room temperature?

Bake the cake, wrap it well, and it keeps for about 3 days in a sealed container at room temperature. The streusel softens slightly after the first day but still tastes good. For longer storage, freeze individual slices in plastic wrap.