Sour-Cream Banana Coffee Cake

Real Simple
Sour-Cream Banana Coffee CakeRecipe
Photo: Wendell Webber
12 servings


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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


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.

Created date

May 2004

Nutritional Information

Calcium 93 mg
Calories 432
Caloriesfromfat 0 %
Carbohydrate 64 g
Cholesterol 81 mg
Fat 18 g
Fiber 2 g
Iron 2 mg
Protein 7 mg
Satfat 9 g
Sodium 216 mg