Banana Chocolate Chip Crumb Cake

Banana Chocolate Chip Crumb Cake

Good morning! How is it already Monday? I feel like this weekend disappeared before my eyes.

If any of you follow me on Instagram, you might have discovered that I took a trip to the winery with my mother and grandmother, Toppy. I wanted to do something different with them and figured that a wine tasting would be just the thing! After we tasted several of Digrazia’s wines, we purchased a bottle and were able to enjoy it out on a patio that had a lovely waterfall and grapevines hanging above us.


My boyfriend was helping his parents create an addition onto their deck, so our weekend evenings consisted of lots of television and sleeping. We are now caught up with Orphan BlackGame of Thrones, and The Fall.


On that note, has anyone seen The Fall? I can’t believe the season two finale ended the way it did. I have so many emotions and questions.


Another wonderful part of my weekend was celebrating all the special moms in my life. My cousin celebrated her first Mother’s Day with this nugget.





How did everyone spend their Mother’s Day? What did you do with your families?


I wish you all the very best of weeks. Celebrate with some of this delicious crumb cake!




Banana Chocolate Chip Crumb Cake


    Banana Chocolate Chip Cake:
  • 1 cup coconut flour
  • 1-1/2 cup almond flour (sifted)
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 salt
  • 1/3 cup coconut oil (melted)
  • 1 cup milk
  • 2 eggs
  • 1 banana (mashed)
  • 1/2 cup light brown sugar
  • 4 ounces apple sauce
  • 1 teaspoon vanilla
  • 2/3 cup semi-sweet chocolate chips
    Crumb Topping:
  • 4 tablespoons butter (cubed)
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • turbinado sugar for sprinkling


  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, beat eggs and banana together with hand mixer until scrambled well. Add brown sugar, milk, apple sauce, vanilla, and oil. Mix until there are no longer clumps of brown sugar in the batter. Batter should be smooth.
  3. In a large-sized mixing bowl, combine almond flour and coconut flour. Mix with fork to blend two flours together. Add baking soda, cinnamon, and salt to flour mixture.
  4. Slowly transfer wet ingredients to dry ingredient bowl and mix with hand mixer. Batter will be thick. Fold in chocolate chips.
  5. Grease a 9 x 13 inch pyrex dish with non-stick spray. Pour batter into dish.
  6. In a small-sized mixing bowl, create crumb topping by mashing butter with brown sugar and cinnamon. Crumble butter mixture over batter then top with turbinado sugar for an extra crunch.
  7. Bake for 28-32 minutes and cover with foil half-way through baking to avoid burning. If you are unsure whether cake is thoroughly baked, stick toothpick in and if comes out clean then the cake is ready.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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