Sour Cream Banana Coffee Cake

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

Sour Cream Banana Coffee Cake- This tender coffee cake has a subtle banana flavor, and is filled with a layer of chocolate, cinnamon, and nuts. The crunchy topping makes it extra special!Make breakfast or brunch special with this amazing Sour Cream Banana Coffee Cake!

Winters in Utah are CHILLY, so when I have time (AKA Saturdays), I like to warm up the house in the morning by baking up a yummy coffee cake. We had some over-ripe bananas, so I decided to whip up a batch of this sour cream banana coffee cake. I’m not always a fan of chocolate and banana together, but in this recipe it was perfect! I can’t tell you how much my family raved about this yummy coffee cake!

You sprinkle chocolate chips and nuts in the bottom of the Bundt pan, and it bakes into such a delicious topping.
This Banana Coffee cake is made extra special with the addition of chocolate chips and nuts. Your family will love it!

Doesn’t  just make you want to rip off a piece and shove it in your mouth? Seriously so good! Paired with scrambled eggs and a fruit smoothie, it is a perfect breakfast that keeps my boys full all morning for at least an hour. I am already stockpiling over-ripe bananas in the freezer so I can make this again. You really need to try it. And soon!

 

You'll love this recipe for Banana Coffee cake with chocolate and nut topping!

Sour Cream Banana Coffee Cake

Yield: 10-12 servings

Sour Cream Banana Coffee Cake

Tender banana coffee cake with a cinnamon chocolate chip nut topping.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 2 ripe bananas, mashed
  • 1 cup sour cream (light and fat free work fine)
  • Topping:
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1/2 tsp cinnamon

Instructions

Combine flour, baking powder, cinnamon, soda, and salt in a small bowl. Set aside.

In a large mixing bowl, beat butter and sugar till creamy, about 2 minutes. Beat in vanilla, eggs, bananas, and sour cream. Stir in dry ingredients till just combined. Don't over-mix.

Combine all topping ingredients in a small bowl and stir till well mixed.

In a well greased Bundt cake pan, layer 1/3 of the topping, then half the batter, then 1/3 of the topping and the remaining batter. Top with the last third of the topping.

Bake at 350° for 40-45 minutes or until a toothpick comes out clean.

Notes

Recipe adapted from Bake or Break


 

Here a few of our other favorite coffee cake recipes:

Cinnamon Crumb Apple Coffee Cake
Recipe for Cinnamon Apple Coffee Cake

Raspberry Coffee Cake

Streusel Filled Cinnamon Coffee Cake


Comments

  1. Lovely cake! I could do with a slice right now 🙂

  2. This looks really yummy! Thanks for sharing on the link party, which is where I found your blog. I am a new food blogger and love getting to “meet” others. I have followed your social sites and hope we can connect on those. I look forward to reading more of your blog. Becky

  3. my oh my how delicious!

Speak Your Mind

*