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Sour Cream Banana Coffee Cake

Sour Cream Banana Coffee Cake to Satisfy Your Sweet Cravings

Delight in this Sour Cream Banana Coffee Cake with ripe bananas, chocolate chips, and pecans.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 3 medium Ripe Bananas Use overripe for best flavor.
  • 1 cup Mini Semisweet Chocolate Chips Replace with dark chocolate if desired.
  • 1 cup Chopped Pecans Walnuts or any preferred nut can be substituted.
  • 1 cup Granulated Sugar Reduce by 1/4 cup for less sweetness.
  • 0.5 teaspoon Ground Cinnamon Increasing to 1 teaspoon enhances flavor.
  • 2 cups All-Purpose Flour Avoid significant substitutions for best results.
  • 1 tablespoon Baking Powder Ensure it's fresh for proper rising.
  • 1 teaspoon Baking Soda Activates with acidic ingredients.
  • 0.5 teaspoon Salt Crucial for flavor enhancement.
  • 0.5 cup Unsalted Butter Can be substituted with coconut oil for a dairy-free version.
  • 0.5 cup Light Brown Sugar Can use light or dark interchangeably.
  • 2 Eggs Large eggs are best; use plant-based egg substitute for vegan version.
  • 1 cup Sour Cream Greek yogurt can work as a substitute.
For the Chocolate-Nut Layer
  • 0.5 cup Granulated Sugar Adjust to taste.
  • 0.5 teaspoon Ground Cinnamon Don't skip!

Equipment

  • Bundt pan
  • mixing bowl
  • Stand mixer

Method
 

Step-by-Step Instructions for Sour Cream Banana Coffee Cake
  1. In a medium bowl, combine the mini semisweet chocolate chips, chopped pecans, granulated sugar, and ground cinnamon.
  2. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. Cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each. Then mix in the mashed bananas and sour cream.
  6. Gradually mix in the dry ingredients until just combined. Avoid overmixing.
  7. Spoon one-third of the chocolate-nut mixture into the bottom of the prepared Bundt pan, followed by half of the banana batter.
  8. Repeat the layers, finishing with the remaining batter on top.
  9. Bake for 45-50 minutes, checking for doneness with a toothpick.
  10. Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.

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