Sour-Cream Banana Coffee Cake

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 93mg
  • Calories: 432
  • Calories from fat: 0%
  • Carbohydrate: 64g
  • Cholesterol: 81mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 7mg
  • Saturated fat: 9g
  • Sodium: 216mg

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

Preparation

  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.
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