Sour-Cream Banana Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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:
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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