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!

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.

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!

Sour Cream Banana Coffee Cake

Yield: 10-12 servings

Sour Cream Banana Coffee Cake

Print

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

Raspberry Coffee Cake

Streusel Filled Cinnamon Coffee Cake