Sour Cream Banana Coffee Cake
Recipe type: Breakfast/Brunch
Serves: 12 servings
I used a lot more cinnamon than is called for; and, in fact, I made more of the nut topping than is called for. Be generous with it!
  • 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
  1. Heat oven to 350. Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
  2. In a small bowl, combine the chocolate chips, walnuts, ½ tsp. cinnamon, and ¼ cup sugar. Set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe by An Eye For Detail at