Sour Cream Banana Coffeecake Recipe

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Sour Cream Banana Coffeecake

Stephanie L.

By
@nurseladycooks

My sister-in law made this coffeecake when we arrived last week.It is DELICIOUS! She made two becuase her son doesn't like chocolate. I prefered no chocolate as well,but make it your own.
So happy she gave me the recipe,she usually doesn't give out hers.


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Rating:

Comments:

Serves:

10-12

Method:

Bake

Ingredients

FOR THE NUT-CHOCOLATE LAYER:

1/2 c mini semisweet chocolate chips
1/2 c chopped pecans
1/4 c sugar
1/2 t ground cinnamon

FOR THE COFFEECAKE:

3 c flour
2 t. baking powder
1 1/2 t ground cinnamon
1 t. baking soda
1/2 t. salt
1/2 c unsalted butter,softened
1 c sugar
1/2 c packed light brown sugar
3 large eggs
2 medium ripe bananas,about 2/3 c
8 oz sour cream

Directions Step-By-Step

1
1 To make the chocolate-nut layer:

Combine chocolate chips, pecans, sugar, and cinnamon. Set aside.
2
2 To make the cake:
Preheat oven to 350°. Grease a 12-cup Bundt pan.
Whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add bananas and sour cream, and mix until combined.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Sprinkle about a third of the chocolate-nut mixture on the bottom of prepared pan. Drop the cake batter by spoonfuls into the pan. Sprinkle with half of the remaining chocolate-nut mixture. Top with remaining cake batter. Sprinkle with remaining chocolate-nut mixture.
Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
Cool cake in pan on a wire rack. Then, invert the cake onto a wire rack, and invert again onto a cake plate.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Sugar
Regional Style: American