Preheat your oven to 350F. Grease and line a 9x9 baking dish. Set aside.
In a large mixing bowl, cream together the cane sugar, brown sugar, butter, and banana until smooth.
Then, mix in the sour cream, eggs, milk, and vanilla until well combined.
Mix in the flour, baking powder, cinnamon, and salt until you have a smooth, slightly thick batter.
Fold in the chocolate chips.
Transfer the batter to a prepared baking dish.
Sprinkle the crumb topping evenly on top.
Transfer to the oven and bake for 45-50 minutes or until it passes the toothpick test.
Let this cool on a wire rack for 20 minutes.
In the meantime, whisk together all ingredients in the vanilla cream cheese glaze.
Once the coffee cake has cooled, drizzle it with the glaze, slice, and enjoy!
