Sour-Cream Banana Coffee Cake
A moist, flavorful coffee cake featuring ripe bananas, chocolate chips, and walnuts, topped with cinnamon-sugar layers, perfect for brunch or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F and lightly coat a 12-cup Bundt pan with vegetable cooking spray.
- In a small bowl, combine chocolate chips, walnuts, 1/2 teaspoon cinnamon, and 1/4 cup sugar; set aside.
- In a large bowl, beat butter and remaining sugar until light and fluffy.
- Reduce speed to low; add cinnamon, eggs, bananas, sour cream, flour, baking powder, and baking soda. Beat for 3 minutes or until smooth.
- Sprinkle 1/3 of the chocolate-nut sugar mixture inside the prepared pan.
- Drop half of the batter into the pan in large spoonfuls.
- Sprinkle with another third of the chocolate-sugar mixture over the batter.
- Pour in the remaining batter.
- Sprinkle with the remaining chocolate-nut sugar mixture.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan, then turn out onto a wire rack and cool completely before slicing and serving.
Tips & Substitutions
For a lighter version, try using Greek yogurt instead of sour cream. You can also replace half of the sugar with a sugar substitute to make it more diabetic-friendly. Ensure your bananas are very ripe for maximum sweetness and moisture. If you don't have walnuts, pecans or almonds work as great substitutions. Mixing in a bit of vanilla extract can also enhance the flavor.
Serving Suggestions
This Sour-Cream Banana Coffee Cake is perfect for brunch or as an afternoon snack with coffee or tea. You can dust it with powdered sugar for an elegant touch. For a delightful pairing, consider serving it alongside some Homemade (Low-Fat) Ice Cream or fresh fruit. It also makes a fantastic dessert after a hearty meal or as a sweet treat during gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds. You can also serve it cold or at room temperature, which allows the flavors to develop further.
Nutrition & Diet Analysis (per serving)
Each serving of Sour-Cream Banana Coffee Cake contains roughly 281 calories, with 6g protein, 48g carbohydrates, and 8g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess moisture before mashing. This will ensure that your cake maintains the right texture and moisture levels.
Is there a way to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that it contains xanthan gum, or add some if your blend doesn't include it, for the best texture and rise.
What can I do if I don't have chocolate chips?
If you don't have chocolate chips, you can substitute them with cocoa powder or chopped chocolate bars. Alternatively, you can omit the chocolate altogether and add more nuts or dried fruits for a different flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).