Sour-Cream Banana Coffee Cake

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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 432 calories
    • Fat 18 g
    • Sat Fat 9 g
    • Cholesterol 81 mg
    • Sodium 216 mg
    • Protein 7 mg
    • Carbohydrate 64 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 93 mg


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


  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.