Sour-Cream Banana Coffee Cake

Serves 12
20
minutes
90
minutes

Ingredients

1/2
cup
semisweet chocolate chips, chopped
1/2
cup
walnuts, chopped
2
teaspoons
ground cinnamon
1 3/4
cups
sugar
1/2
cup
unsalted butter, softened
3
eggs
2
ripe bananas
1
(8-ounce) container sour cream
3
cups
all-purpose flour
2
teaspoons
baking powder
1
teaspoon
baking soda

Directions

  1. Heat oven to 350°F. Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
  2. In a small bowl, combine the chocolate chips, walnuts, 1/2 teaspoon cinnamon, and 1/4 cup sugar. Set aside.
  3. 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.
  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 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.

 

Kay Chun
September 2001

Nutritional Information

  • Per Serving
  • Calories 432
  • Calcium 93 mg
  • Carbohydrate 64 g
  • Cholesterol 81 mg
  • Fat 18 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 7 mg
  • Sat Fat 9 g
  • Sodium 216 mg
What does this mean? See Nutrition 101.