Moist Banana Chocolate Chip Crumb Cake

From the title above, can you tell or imagine how good it is? 

Here is the thing, I guess some of my reader might know well that I'm into baking banana. But this one, dang! You have to try it! I mean it.

Cinnamon, palm sugar, choco chip and almond streusel. Something wrong with that words? Yes there is, they are the ingredients for the crumbs a.k.a streusel. Not just as sprinkle on top of the cake, but also as a layer. Can you imagine that? The only wrong thing is, we cannot stop eating it. My oh my, I don't dare to look at my scale for a week after. They are soft, moist, delectable, and soooo decadent. I did make some changes to the recipe. The original recipe doesn't required almond powder and I reduced the amount of choco chips. Oh ok, enuff with my bla bla. Go to your kitchen and collect your ingredients to bake this.  

Though my pics doesn't give fair explanation about how good it is, trust me.

INGREDIENTS

source : Sallys baking addiction. Modified by me

1 and 1/2 cups (190g) all-purpose flour

1/2 teaspoon ground cinnamon

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

75g unsalted butter, room temperature

1/2 cup (100g) granulated sugar

1 large egg

1 teaspoon vanilla extract

1 and 1/2 cup mashed bananas, very ripe (about 3 large bananas)

1/4 cup (60g) yogurt

STREUSEL

1 Tablespoon ground cinnamon

1/4 cup palm sugar

1/2 cup semi-sweet chocolate chips

1/3 cup ground almond

Directions:

Preheat oven to 180 C degrees.  Smear with butter an 20cm square pan.

In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together.  Mix until well combined. Set aside.

Using a handheld, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Add the mashed banana and yogurt and turn the mixer on high and beat until creamy, about 1 minute. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.

Make the streusel by combining all of the streusel ingredients into a small bowl. Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel. Bake for 40-50 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly.  Test  with a toothpick; if it comes out clean, the cake is done.

Allow to slightly cool for ten minutes before cutting and serving.