Chocolate Chip Coffee Cake Banana Bread

Soft, moist banana bread meets buttery cinnamon streusel and melty chocolate chips, this Chocolate Chip Coffee Cake Banana Bread is rich, fluffy, and perfectly balanced. With a tender crumb, a sweet crunchy topping, and pockets of melted chocolate in every bite, this recipe combines the best of two worlds: classic banana bread and indulgent coffee cake.

Author: Delicate Kitchen

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4 serving

Calories: 1,138 kcal per serving

Ingredients

2 - ripe bananas
2 - eggs
50 grams - oil
50 grams - milk
10 grams - Greek yogurt
50 grams - light brown sugar
100 grams - white sugar
1 tsp - vanilla extract
½ tsp - salt
260 grams - flour
dark chocolate chips
90 grams - brown sugar
90 grams - flour
65 grams - light brown sugar
90 grams - butter
2 ½ teaspoons - cinnamon
1 pinch - salt
extra chocolate chips

Instructions

Preheat your oven to 180°C (top & bottom heat) and prepare your baking dish (approx. 21×22 cm) by lining or greasing it.
In a large bowl, mash the bananas until smooth and mostly lump-free. This step is important to ensure an even texture throughout the bread. Add the eggs, white sugar, brown sugar, and vanilla extract. Mix until everything is well combined and slightly creamy. Stir in the oil, milk and Greek Joghurt and mix until fully incorporated.
Add your dry ingredients and mix gently until just combined, do not overmix, as this can make the bread dense instead of soft. Fold in the chocolate chips evenly throughout the batter.
In a separate bowl, combine both sugars, cinnamon, and a pinch of salt. Add the cold butter cubes and rub them into the mixture using your fingertips until a crumbly texture forms. The mixture should resemble coarse crumbs with small chunks of butter, this creates the perfect streusel texture when baked.
Pour the banana bread batter into your prepared baking dish and spread it evenly. Sprinkle the streusel mixture generously over the top, making sure it’s evenly distributed so every bite gets some crunch.
Bake for about 40 minutes until the top is golden and a toothpick inserted into the center comes out mostly clean. If the top starts to brown too quickly, loosely cover it with aluminum foil to prevent burning while the inside continues to bake. Let the banana bread cool slightly before slicing, this helps it set and improves the texture.
While still warm, sprinkle extra chocolate chips on top. They will slightly melt and create a glossy, bakery-style finish that also enhances the visual appeal.

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