This Sour-cream Banana Coffee Cake recipe comes from Real Simple Magazine from some years back. I'm not sure how long I have had this recipe but I have made it several times and it's a nice alternative to banana bread when using up your ripe bananas. Soft and moist. Here you go:
Makes 12 Servings/ Hands on time: 20 minutes/ Total time: 90 minutes
1/2 cup semisweet chocolate chips, chopped (mini chips work well)
1/2 cup walnuts, chopped
2 teaspoons ground cinnamon- divided
1 3/4 cups sugar- divided
1/2 cup unsalted butter, softened (salted is okay too)
2 ripe bananas, I have used 3 small
1 8 ounce container sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
- Heat oven to 350 degrees F. Lightly coat a 12 cup Bundt pan with cooking spray.
- In a small bowl, combine the chocolate chips, walnuts, 1/4 cup sugar. Set aside.
- In a large bowl, with an electric mixer at medium high speed, beat the butter with the remaining sugar until light and fluffy. Reduce speed to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth.
- Sprinkle 1/3 of the chocolate-nut sugar on the inside of the pan. Drop in 1/2 the batter by large 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 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.