We are not huge banana eaters around here and whenever I buy some we are way too slow to use them all up before the last ones turn brown. Those unwanted ones then end up in my freezer just taking up space. Therefore I am always thankful to find a recipe in which bananas get used. I saw this chocolate banana streusel cake in Ina Garten’s latest cookbook make it ahead and knew right way that it needed to be baked. The amount of stored bananas in my freezer got overwhelming.
This chocolate banana streusel cake showcases how well the combination of chocolate and bananas goes together. It also is very moist and the cinnamon chocolaty streusel topping adds a very nice crunch. I will admit that it probably won’t win an award for looks, BUT we all loved the taste and we had no left over the next day. Well, I think that says it all. Ina’s chocolate banana streusel cake is definitely a keeper for my recipe collection. Give it a try!
| Chocolate Banana Streusel Cake | | Print |
- ¼ pound (113 g, 1 stick) unsalted butter
- ½ cup (100 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cup (340 g) very ripe bananas, smashed
- ¼ cup (57 g) sour cream ( or creme fraiche)
- 1½ cup (180 g) flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- for the streusel:
- ¾ cup (100 g) light brown sugar, lightly packed
- ½ cup (60 g) flour
- 1½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- 4 Tablespoons (57 g, ½ stick) unsalted butter
- 3 ounces (85 g) good bittersweet chocolate, chopped
- 3 Tablespoons (25 g) sliced almonds
- Preheat your oven to 350 F Convection.
- Grease an 8 x 8 x 2 inch square baking pan. (I also like to add some parchment paper sticking out at two ends for easier removal of the finished cake.)
- Place the butter and sugar in the bowl of a stand mixer with paddle attachment and whisk on high for about 4 minutes.
- In the meantime take another bowl and mix together flour, baking soda, baking powder and salt. Set aside.
- Set the mixer on low and add eggs, vanilla extract, sour cream and bananas until well combined. (The mixture may curdle.)
- Add the flour mixture to the butter mixture and mix until just combined.
- Distribute the dough evenly into the prepared baking pan.
- To prepare the topping, combine the brown sugar, flour, cinnamon and salt.
- Add butter and combine evenly, using your hands, until streusel form.
- Mix in the chocolate and distribute the streusel mixture evenly over the batter.
- Sprinkle on the almonds.
- Place baking pan on a rack in the center of the oven and bake for 40 -45 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Baking times may vary.
- Serve slightly warm or at room temperature.
Make sure all ingredients are at room temperature.
I changed this recipe to our liking using less sugars and less chocolate than Ina's original.
This chocolate banana streusel cake is adapted from my copy of Ina Garten’s newest cookbook “make it ahead“.
{ 4 comments }
Since it sounds like you live at a higher elevation, has this recipe been changed to reflect that or not?
I have some bananas ready and waiting on my counter right now — can hardly wait to make this.
No Deloris, no specific changes in this recipe. You should be good to go. Greetings. Kirsten
good lord yes please!… love how that looks, love how thick yet light it is and the topping adds that perfect crunch. We eat a lot of bananas here and there’s always one or two that get a bit battered and bruised so always looking for new recipes other than the classic banana loaf, so this is bookmarked!
You will love it, Dom!
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