Sour-Cream Banana Coffee Cake

Francois Dischinger

Serves 12 Hands-On Time: 20m Total Time: 1hr 30m

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

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

By Kay Chun, October 2001

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Quick Tip

Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.