This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special!
I think we need a little dessert around here, don’t you? Most of what I been up to in the kitchen [and sharing on the blog, when I have had the chance] this summer has been savory… dinner, mostly, just to keep us fed amidst the newborn days. But lately I’ve had the urge to bake! I think pregnancy made me into more of a chocoholic than I have ever been before, but I still love me some fruity desserts too. 🙂 The best desserts are those that combine fruit and chocolate into one lovely package… like this banana cake that’s studded with chocolate chips and laced with a little bit of espresso flava! It is absolute PERFECT for Chocotoberfest!
Psssst…. don’t forget to enter the giveaway here. 🙂
I think that we can all agree that sometimes we buy extra bananas just to have them on hand for baking. Or is that just me? Haha. Anyways, this banana cake is a fabulous way to use up extra bananas languishing on your counter or popped in the freezer. It is a banana cake for people who like bananas–the flavor is definitely present, but if you aren’t the biggest banana fan on earth, don’t worry, as it is also tempered by the rich chocolate and coffee flavors too. There’s something in this cake for everyone! I would be remiss if I didn’t emphasize how perfect the sugary/spicy/salty crumb topping on this cake is also. Don’t omit the salt! It definitely adds a hint of something special to this cake… enjoy!
two years ago: Asian Turkey Meatballs with Carrot Rice
three years ago: Cream of Broccoli Soup with Cheese
four years ago: No Bake Tropical Energy Bites
five years ago: Garlicky Pasta with Fresh Tomatoes and Basil
six years ago: Pillow Cookies
Banana Espresso Crumb Cake
from The Sweets Life
Ingredients:
- 3-4 mashed ripe bananas, approximately 1 1/2 cups
- 1/4 cup light brown sugar, firmly packed
- 1/2 cup [1 stick] unsalted butter, melted and slightly cooled
- 1/4 cup half and half
- 1 large egg
- 1 1/2 cups all-purpose flour [can use 3/4 cup whole wheat pastry flour & 3/4 cup all-purpose flour if you wish]
- 1 tablespoon instant coffee [or 1 1/2 packets of Starbucks Via or other packaged instant coffee]
- 1 1/2 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
for crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4-1/2 teaspoon coarse salt [I used Kosher salt–use 1/4 to 1/2 teaspoon depending on how salty you like things]
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted and cooled
Directions:
Preheat oven to 350 degrees F. Grease a 8×8 or 9×9 square pan with cooking spray and set aside.
In a medium mixing bowl, stir together bananas, sugar, butter, half and half, and egg. In a larger bowl, whisk together flour, instant coffee, and baking soda. Fold wet ingredients into the dry, stirring until just moistened. Gently stir in chocolate chips. Transfer batter to prepared pan.
In another bowl, make the crumb topping by mixing together flour, brown sugar, salt, and cinnamon. Pour melted butter over dry ingredients, then toss with a fork gently until crumbs form. For larger crumbs, toss less. Sprinkle evenly over cake batter.
Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Do not overbake–sometimes it can be hard to tell with banana baked goods whether they are done or not, so if you are in doubt, take it out and let it cool a little bit and check it a few more times.
For clean slices, cool before cutting. Slices of this cake reheat well in the microwave!
Check out other chocolate recipes of the day for Choctoberfest at the link below!
The Pajama Chef 