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Preheat your oven to 170°C and line an 8 or 9 inch pan with parchment paper. If using a regular pan, leave an overhang on the sides for easy removal.
To make the streusel, combine the flour, brown sugar and cold cubed butter in a small bowl. Rub the butter in with your fingertips until the mixture resembles coarse, sandy crumbs. Refrigerate until needed.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk the melted butter, oil, white sugar and brown sugar together until combined. Add the eggs, mashed banana, sour cream and vanilla and whisk until smooth and well combined.
Add the dry ingredients to the wet mixture and fold gently until just combined and no flour streaks remain. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly. Remove the streusel from the fridge and sprinkle generously over the top.
Bake at 170°C for 30 to 45 minutes until golden on top and a toothpick inserted in the centre comes out with a few moist crumbs. Cool in the pan for 15 minutes before removing and slicing.