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!
When I end up with a bunch of overripe bananas, I love whipping up recipes like Banana Muffins, Buttermilk Banana Bread, and even Chocolate Chip Banana Cookies. This coffee cake is a special morning treat I’m adding to the rotation.
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.
To see the detailed recipe card, simply scroll to the bottom of the post.
How to make Sour Cream Banana Coffee Cake
Ingredients:
- all purpose flour
- baking powder
- ground cinnamon
- baking soda
- salt
- butter (I use salted butter.)
- granulated sugar
- vanilla extract
- eggs (I use large eggs.)
- over ripe banana (You will get best flavor if they are covered in brown spots or totally brown.)
- sour cream
- mini chocolate chips
- pecans
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.
TASTY COFFEE CAKE RECIPES:
- Cinnamon Apple Coffee Cake
- Coconut Chocolate Chip Coffee Cake
- Cinnamon Streusel Coffee Cake
- Pumpkin Cream Cheese Coffee Cake
- Blueberry Crumb Cake
- Orange Coffee Cake
MORE BREAKFAST RECIPES:
- Swedish Pancake Recipe
- Sausage Quiche
- Blueberry Lemon Scones
- Breakfast Bacon Casserole
- Whole Wheat Muffins
- Waffles of Insane Greatness
Sour Cream Banana Coffee Cake
Equipment
Ingredients
Batter
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened to room temperature
- 1 ¼ cups sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup sour cream (light and fat free work fine)
Topping:
- ½ cup mini chocolate chips
- ½ cup chopped pecans
- ¼ cup sugar
- ½ 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
Nutrition
I am already stockpiling over-ripe bananas in the freezer so I can make this banana coffee cake again. You really need to try it. And soon!
Thank you for this recipe. I left out the vanilla and salt and added about an eighth to a quarter cup more sour cream. Mine seemed too dry in the mixer. Came out great! I’ve made this many times but lost the recipe, so thank you!!
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How would it be to leave the nuts out? I don’t eat nuts.
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You could leave out the nuts. I’d replace them with extra chocolate chips or coconut, but you don’t have to.
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Just made this. It’s in the oven as I write this. I followed the recipe except I left out the chocolate chips and added 1 cup of nuts instead of half cup. It was easy to put together and smells delicious. Thank you for the recipe.
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I love nuts, so I think it will still be amazing without the chocolate chips. Hope you enjoy it!
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It was delicious. I put a little glaze on the top. Brought it to our Tuesday AM senior bowling league, and it was gone in no time. Everyone wanted the recipe. Thank you.
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I love the idea of adding a bit of glaze. Happy to hear it was such a hit at bowling night!
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Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
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So glad you enjoyed it!
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Lovely cake! I could do with a slice right now 🙂
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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
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Thanks Becky, and welcome to the food blogging world. It’s a fun ride!
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my oh my how delicious!
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