chocolate chip crumb cakes

As a self-professed chocoholic, I’m open to a chocolate therapy session anytime. These rich chocolate chip crumb cakes add a delightful bit of chocolate to a morning breakfast routine, especially alongside freshly brewed coffee. Mixing in a ripe banana imparts natural sweetness and moisture, allowing me to reduce the amounts of butter and sugar from the original recipe.

I’m smitten by the contrast between the deeply chocolate cake and the golden crumb topping – in fact, the topping enticed me from the start. Make up to a week ahead and refrigerate in an airtight container; you’ll be prepared whenever a chocolate craving strikes.

Chocolate Chip Crumb Cakes
Adapted from Gale Gand’s Brunch!
Topping
2 Tbsp brown sugar
3 Tbsp flour
1/8 tsp cinnamon
3 Tbsp mini semisweet chocolate chips
1 1/2 Tbsp unsalted butter, melted and cooled

Cakes
1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups plain fat-free yogurt
1 ripe banana, mashed
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract

Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. For the topping, whisk together brown sugar, flour, cinnamon, and chocolate chips in a small bowl; add melted butter and toss mixture with a fork until crumbly. Set aside.

Whisk together flour, cocoa, baking powder, baking soda, and salt in a small bowl. Combine yogurt and banana in a small bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add eggs one at a time and beat until combined; add vanilla. Reduce speed to low and add flour mixture in 3 additions, alternating with yogurt mixture. Mix just until combined.

Divide batter evenly between loaf pans and sprinkle evenly with topping. Place pans on preheated baking sheet; bake for 40 minutes, or until topping is golden and a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Remove cakes from pans, and cool completely. Wrap breads well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap and store 2 to 3 months.

Yield – 3 loaves, 6 servings per loaf (serving size: 1 slice)
Calories – 150
Carbs – 24

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Comments

  1. says

    I not only love your chocolate chip cakes, but I’m in love with crumb on top of this beautiful cake!! How pretty… I think I won’t be able to stop eating just one slice. I also like how you tie up with the thread/ribbon. It’s a great gift too… I wish I can have this cake! 😉

  2. Jealith says

    The only difference between this and the chocolate banana bread I make are the addition of two to three bananas and 1 cup less yogurt :) This because of the extra yogurt would be just as moist and with fewer bananas it wouldn’t have the strong banana flavor. Definitely sounds yummy. Adding it to my recipe collection. Thanks for posting!

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