Thursday, June 11, 2015

Sour Cream Banana Coffee Cake

I had ripe bananas that needed to be used.  I made this and took it to church for treats.  It was quite tasty!
Sour Cream Banana Coffee Cake

For the chocolate-nut layer:
1/2 cup mini semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 medium ripe bananas, mashed (about 2/3 cup)
8 ounces sour cream

To make the chocolate-nut layer:
Combine chocolate chips, pecans, sugar, and cinnamon. Set aside.
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.


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