I’ve had this recipe in my files for years! I made it several times when my daughter was small and then it sat… and sat….
Mistake! It’s easy and oh so good..
It’s a “coffee cake” in name only. It’s good any time of day. Not too heavy, not too sweet and freezes well.
- ½ cup semisweet chocolate chips, chopped
- ½ cup walnuts, chopped
- 2 tsp. cinnamon
- 1¾ cup sugar
- ½ cup unsalted butter, softened
- 3 eggs
- 2 ripe bananas
- 1 8 oz. container sour cream
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- Heat oven to 350. Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
- In a small bowl, combine the chocolate chips, walnuts, ½ tsp. cinnamon, and ¼ cup sugar. Set aside.
- In a large bowl, with electric mixer at medium speed, beat the butter with the remaining sugar until light and fluffy. Reduce sped to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or until smooth.
- Sprinkle a third of the chocolate-nut sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the chocolate-nut sugar mixture and top with the remaining batter. Sprinkle with the remaining chocolate-nut sugar.
- Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.
The one and only problem with this recipe was how hot the kitchen became with the oven on for almost an hour. I made it on a day that was SO hot outside, and, despite the air conditioned kitchen….it was literally like an oven in the room. So, wait for a cool day and do try it!