The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don’t get eaten before they get overripe. I’m sure I’m not alone in turning good banana-eating intentions into bread, cake, bars, and anything else that lets me use them.
In fact, I make sure to keep several banana recipes bookmarked for those times I spy perfectly overripe bananas on my kitchen counter. I’m not sure if that makes me overly prepared or just resigned to the fact that we’re likely not to eat all the bananas we buy.
In any case, the last time we got bananas, I was secretly hoping that they’d go uneaten so I could make this cake. I’ve had my eye on it for a while for several reasons. First of all, I love the flavor combination of bananas, chocolate, nuts, and cinnamon. Secondly, I do love a good coffee cake. And, of course, I’ll take any excuse to get out a Bundt pan.
The cake was all I wanted it to be and more. It’s less dense and more delicate than most coffee cakes I’ve made. The banana flavor is subtle but works so well with that gorgeous ribbon of chocolate, nuts, and cinnamon.
Go check your counter for your current banana status. Then, get to baking or save this one for the inevitable day you want to stop some bananas from going to waste.
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 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.
Recipe slightly adapted from Real Simple and MyRecipes.