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Sour Cream Banana Coffee Cake

Sour Cream Banana Coffee Cake That Melts in Your Mouth

Delight in this Sour Cream Banana Coffee Cake, a moist treat with layers of chocolate and pecans, perfect for brunch or snacking.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2/3 cup Ripe Bananas well-mashed
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Unsalted Butter or margarine/oil
  • 2 large Eggs or flax eggs
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon or nutmeg
Mix-ins
  • 1 cup Chocolate Chips mini chips optional
  • 1/2 cup Chopped Pecans or walnuts, optional
For Added Moisture
  • 1 cup Sour Cream or plain yogurt

Equipment

  • 12-cup Bundt pan
  • Mixing Bowls
  • Stand Mixer
  • whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup Bundt or tube pan.
  2. Combine chocolate chips, chopped pecans, granulated sugar, and cinnamon in a bowl. Set aside.
  3. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  4. Beat unsalted butter, granulated sugar, and brown sugar until light and fluffy, then add eggs one at a time.
  5. Fold in mashed bananas and sour cream until blended without overmixing.
  6. Gradually add flour mixture to wet ingredients, stirring until just combined.
  7. Pour one-third of the batter into the prepared pan, sprinkle half of the chocolate-nut mixture, then top with another layer of batter and remaining chocolate-nut mix.
  8. Bake for 45-50 minutes, checking with a toothpick for doneness.
  9. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Use overripe bananas for best flavor; avoid overmixing to prevent a tough cake texture.

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