Banana-Chocolate Crumb Cake

Serves 8–10

Total Time: 1 hr

Vegetarian

Crumb Topping

½ cup all-purpose flour

1/3 cup light brown sugar

¼ cup cane sugar

3 tablespoons unsalted butter, softened

Batter

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon grated nutmeg

½ teaspoon sea salt

2 ripe bananas, mashed

4 tablespoons unsalted butter, softened

2/3 cup cane sugar

1/3 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

¾ cup chocolate chips

1.      Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.

2.      In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.

3.      Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.

4.      Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.