Sour Cream Banana Coffee Cake

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.

Sour Cream Banana Coffee Cake is a fantastic combination of bananas, chocolate, nuts and cinnamon. Great for everything from brunch to dessert!

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.

Sour Cream Banana Coffee Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 12 to 14 servings

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.


Recipe slightly adapted from Real Simple and MyRecipes.

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  1. JEP May 29, 2014 Reply

    Looks like the perfect coffee cake. Sour cream makes anything that much better!

  2. Pat May 29, 2014 Reply

    Hmmm, how good would this be in the morning with a hot cup of coffee? Can’t wait to try it!


  3. tahnycooks May 29, 2014 Reply

    Darn it Jen! I just ate a banana this morning making me short for this fantastic recipe! Grrr…going to the market, well worth it I am sure though! I love banana cakes and breads. Can’t wait to try this one!

  4. I would trade the black bananas on my counter for this in an instant!

  5. Ingrid May 29, 2014 Reply

    Is there any chance to convert your recipes into grams? Most people nowadays measure in metric.

  6. marcie May 30, 2014 Reply

    I love when I have overripe bananas — in fact, I freeze them when I get an over-abundance so I can whip up a cake like this on any given day. There’s something about banana bread that’s the best, and this coffee cake looks out of this world!

  7. not complaining about banana recipes!! This is the perfect breakfast treat!

  8. Linda May 30, 2014 Reply

    Perfect timing. Bananas were waiting for this one to be delivered today. Voila! Thank you for reading my mind (are you SURE we aren’t twins separated at birth?)

    Thanks, Jennifer! I think I need to retire from working a job to baking for people for the fun of it all day every day to keep up with all the recipes I’m wanting to make. Good thing I keep finding eaters to eat it too!

  9. This cake looks amazing! Definitely need to try out the recipe!

  10. Joanne June 2, 2014 Reply

    I don’t think we ever eat all of the bananas before they get too ripe, so I am always looking for new recipes also! This cake looks awesome. Perfect texture and oh so moist!

  11. I would bake with bananas every day if I could. This is GORGEOUS. Pinned!

  12. Jayne June 12, 2014 Reply

    This was incredible! The taste and texture were perfect! The ‘crumb’ that serious bakers talk about is perfect in this cake! I have never had a banana cake with such fantastic results. Make this today! Jennifer, this was wonderful!

  13. Naoko September 4, 2014 Reply

    I made this today for a friend who just had a baby. It’s delicious! Thanks for sharing a great recipe.

  14. Irma December 15, 2014 Reply

    Best coffe cake ever, (banana flavor, hasn’t never being my favorite) but this recipe is not only very fun to prepare, but a delicious treat! I was afraid that having 1 cup of sugar, 1/2 cup of brown sugar plus the nut layer, it will be turned too sweet, but it’s perfect! It took 55 minutes to bake thru

  15. Linda February 8, 2015 Reply

    Making this gorgeous looking coffee cake right now bet it’s as good as it looks and i will gt bake to you on it after its done definitely

  16. Linda February 9, 2015 Reply

    As i said this cake not only looked great reading the recipe but it also taste great came out perfect glad i tried it ,so if your looking for something to do with those ripe bananas here it is

  17. Lynn March 4, 2015 Reply

    delicious, took to work today, now I have to print off copy’s of this recipe. I didn’t have mini chips so I put regular chips in my blender and chopped them up more. It worked great

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