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.
How to make Sour Cream Banana Coffee Cake
Ingredients:
- flour
- baking powder
- cinnamon
- baking soda
- salt
- butter
- sugar
- vanilla
- eggs
- banana
- 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.
I am already stockpiling over-ripe bananas in the freezer so I can make this again. You really need to try it. And soon!
Here a few of our other favorite coffee cake recipes:
Cinnamon Crumb Apple Coffee Cake
Coconut Chocolate Chip Coffee Cake
Streusel Filled Cinnamon Coffee Cake
Sour Cream Banana Coffee Cake
Sour Cream Banana Coffee Cake

Tender banana coffee cake with a cinnamon chocolate chip nut topping.
Ingredients
Batter
- 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)
- 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
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 369mgCarbohydrates: 60gFiber: 2gSugar: 32gProtein: 6g
To see all my breakfast recipes, click HERE.
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.
So glad you enjoyed it!
Lovely cake! I could do with a slice right now 🙂
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
Thanks Becky, and welcome to the food blogging world. It’s a fun ride!
my oh my how delicious!