Sour Cream Banana Coffeecake
So happy she gave me the recipe,she usually doesn't give out hers.
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- 1/2 c mini semisweet chocolate chips
- 1/2 c chopped pecans
- 1/4 c sugar
- 1/2 t ground cinnamon
- 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
FOR THE NUT-CHOCOLATE LAYER:
FOR THE COFFEECAKE:
Combine chocolate chips, pecans, sugar, and cinnamon. Set aside.
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.