Chocolate Banana Streusel Cake
Cuisine: American
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
  • 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
  1. Preheat your oven to 350 F Convection.
  2. 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.)
  3. Place the butter and sugar in the bowl of a stand mixer with paddle attachment and whisk on high for about 4 minutes.
  4. In the meantime take another bowl and mix together flour, baking soda, baking powder and salt. Set aside.
  5. Set the mixer on low and add eggs, vanilla extract, sour cream and bananas until well combined. (The mixture may curdle.)
  6. Add the flour mixture to the butter mixture and mix until just combined.
  7. Distribute the dough evenly into the prepared baking pan.
  8. To prepare the topping, combine the brown sugar, flour, cinnamon and salt.
  9. Add butter and combine evenly, using your hands, until streusel form.
  10. Mix in the chocolate and distribute the streusel mixture evenly over the batter.
  11. Sprinkle on the almonds.
  12. 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.
  13. Serve slightly warm or at room temperature.
Use organic and non GMO ingredients whenever available.
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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at