Generously butter your tube pan and set aside. Set an oven rack in the center of the oven and preheat to 325ºF (164ºC).

Make your streusel topping by combining flour, brown sugar, cinnamon and melted butter. Use a fork to mix the butter in, leaving some larger crumbs. Place in the fridge until needed.

Finely mash your bananas with a fork and set aside. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a medium sized bowl and set aside. In a small bowl, combine 2 teaspoons of flour with the mini chocolate chips, making sure to coat well. Set Aside.

In a large bowl, cream your butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held mixer.

Whisk in your eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add your vanilla, sour cream and mashed bananas and mix until combined.

In 2 additions, sift in your dry ingredients and mix until just combined. Then gently fold the mini chocolate chips into the batter.

Transfer the batter into your prepared pan and then evenly sprinkle the top of the batter with the crumb topping. Bake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before removing from the pan.

Optional - Make your vanilla glaze by combining confectioners’ sugar, milk and vanilla extract. Drizzle your glaze on top of your cooled cake right before serving. Enjoy!