Chocolate Chip Crumb Cakes

Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. For the topping, whisk together brown sugar, flour, cinnamon, and chocolate chips in a small bowl; add melted butter and toss mixture with a fork until crumbly. Set aside.

Whisk together flour, cocoa, baking powder, baking soda, and salt in a small bowl. Combine yogurt and banana in a small bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add eggs one at a time and beat until combined; add vanilla. Reduce speed to low and add flour mixture in 3 additions, alternating with yogurt mixture. Mix just until combined.

Divide batter evenly between loaf pans and sprinkle evenly with topping. Place pans on preheated baking sheet; bake for 40 minutes, or until topping is golden and a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Remove cakes from pans, and cool completely.

Wrap breads well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap and store 2 to 3 months.

(Recipe adapted from Gale Gand’s Brunch!)