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Sour-Cream Banana Coffee Cake

Photo: Wendell Webber
Yield 12 servings

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

Nutrition 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

How to Make It

  1. 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.