Streusel-Topped Banana Chocolate Chip Snack Cake
A tender, moist snack cake combining sweet mashed bananas with chocolate chips, crowned with a crunchy cinnamon streusel topping. The whole wheat flour adds subtle nuttiness while Bisquick mix ensures reliable texture. Perfect for afternoon coffee breaks, lunchboxes, or casual gatherings when you want something homey yet special. The contrast between the soft banana cake and crispy streusel creates delightful textural interest in every bite.
Ingredients
- 1 ½ cups Original Bisquick mixall-purpose flour + baking powder1:1 plus 1 tsp baking powder per cupgluten-freeadds gluten
use gluten-free flour blend
- ½ cup Gold Medal whole wheat flour
- ½ cup brown sugar, packed
- 2 medium ripe bananas, mashed (about 1 cup)
- ½ cup milk
- 1 teaspoon vanilla
- ½ cup semisweet chocolate chips
- ¼ cup brown sugar, packed
- ¼ cup Gold Medal whole wheat flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
Instructions
- 1
Heat oven to 425°F and grease bottom and sides of 9-inch square pan with shortening or cooking spray
- 2
Stir Bisquick mix, flour, brown sugar, mashed bananas, milk and vanilla in large bowl
- 3
Gently fold in chocolate chips and pour into prepared pan
- 4
Mix brown sugar, flour and cinnamon in medium bowl for streusel
- 5
Cut in cold butter using pastry blender until mixture is crumbly
- 6
Sprinkle topping evenly over batter in pan
- 7
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean
- 8
Cool on cooling rack
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Don't overmix after adding chocolate chips to prevent tough texture
Cut butter into small pieces before incorporating for easier streusel formation
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, cut into squares
Common Mistakes
Don't overbake or cake will be dry - check with toothpick at minimum time
Keep butter cold for streusel to avoid greasy topping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free flour blend
General Alternatives
FAQ
Can I use frozen bananas?
Yes, thaw completely and drain excess liquid before mashing to prevent soggy cake.
What if I don't have a pastry blender?
Use two knives in opposite directions or your fingers to work butter into flour mixture.
How long does this keep?
Store covered at room temperature 3 days or refrigerate up to 1 week for best quality.