Chocolate banana crumb cake from Make It Ahead: A Barefoot Contessa Cookbook (page 261) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DebCooks on May 05, 2026

    One of my favorite Ina recipes! I typically cut the topping recipe in half and its still delicious!

  • Kinhawaii on August 14, 2019

    Served this for dessert or a snack several times. Easy to make & really like the chocolate banana combination. Moist & keeps well.

  • anya_sf on February 23, 2019

    I baked this the night before and it was great the next morning. In an effort to make it slightly healthier for breakfast, I used white whole wheat flour and substituted yogurt for sour cream. For the topping, I reduced the brown sugar to 1/2 c and the chocolate to 4 oz, which was plenty. Mixing the topping in the stand mixer worked well. This was still a very decadent breakfast. My husband kept asking me if I got this mixed up with dessert - and it definitely could be dessert.

  • julesamomof2 on April 14, 2018

    Really delicious- not a crumb left. I've been baking a lot of simple treats like this to leave on the kitchen counter and this one is the favorite.

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