Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for the people and the planet.
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 Fair Trade 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 Fair Trade chocolate chips
- 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.
- 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.
- 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.
- 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.