RCI-BR.004.0476.001
Sour Cream Banana Coffee Cake
Sour Cream Banana Coffee Cake from the Recidemia collection
Prep10 min
Cook45 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- cup semisweet chocolate chips (chopped!)1/2 unit
- cup walnuts (chopped!)1/2 unit
- 2 teaspoons
- .75 cups sugar1 unit
- unsalted butter1/2 cupsoftened
- 3 unit
- 2 unit
- - 8 oz. container of sour cream1 unit
- 3 cups
- 2 teaspoons
- 1 teaspoon
- a Bundt pan1 unit
- perhaps more chocolate chips1 unit
- a powerful mixer!1 unit
Method
1
Preheat oven to 350°F. Grease and flour the Bundt pan thoroughly to prevent sticking.
2
Combine the chopped walnuts, chopped semisweet chocolate chips, and ground cinnamon in a small bowl, stirring until evenly mixed. Set this streusel mixture aside.
3
Using the mixer, cream together the softened unsalted butter and sugar until light and fluffy, approximately 3-4 minutes.
4
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
2 minutes
5
Peel and mash the ripe bananas until smooth, then add them to the butter mixture along with the sour cream, mixing on low speed until just combined.
6
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
7
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined; do not overmix.
8
Pour half of the batter into the prepared Bundt pan, then sprinkle half of the streusel mixture evenly over the batter.
9
Top with the remaining batter, smoothing the surface gently, then sprinkle the remaining streusel mixture and any additional chocolate chips on top.
10
Bake in the preheated 350°F oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
50 minutes
11
Allow the coffee cake to cool in the Bundt pan for 15 minutes, then turn out onto a wire rack to cool completely before serving.