Banana Chocolate Chip Coffee Cake


Hello hello!

I decided to spend part of last Sunday baking a warm banana coffee cake. It’s the beginning of winter; each day gets a little colder, and little frostier until we’re finally covered in endless blankets of crisp white snow. Some people dread the coming of winter, but I embrace it. It makes me want to snuggle up in my warm apartment and bake yummy things. I haven’t baked much at all since this semester started, so it felt really nice to bake again. I decided to make a banana chocolate chip cake and voila! Here’s the finished product. It feels so rewarding to successfully bake something that takes more skill and precision, than, say, chocolate chip cookies. The pictures above present it as a fancy cake, but it actually wasn’t. It was a simple, good quality banana cake, that is excellent for breakfast. I hope you enjoy making and eating it!

Banana Chocolate Chip Coffee Cake

An easy cake infused with banana and topped with crunchy pecans and chocolate chips.

|      Prep Time: 10 minutes      |      Cook Time: 40 minutes      |      Total Time: 50 minutes      |

Serves 8-10


For the topping:
¼ cup chocolate chips, chopped (or mini chips)
¼ cup chopped pecans
⅛ cup granulated sugar
¼ tsp ground cinnamon

For the cake:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
3 eggs
2 medium ripe bananas, mashed (⅔ cup)
1 cup sour cream
1 cup chocolate chips


Step 1: For the topping: Combine the chopped chocolate chips, pecans, sugar, and cinnamon in a small bowl, then set aside.

Step 2: For the cake: Preheat the oven to 350 and grease a 12-cup bundt pan (ensuring to grease all of the crevasses).

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, then set aside.

Step4: In a separate medium bowl, combine the butter, brown sugar, and granulated sugar until combined.

Step 5: Add the eggs, then mix. Then add the bananas, sour cream and chocolate chips, mixing until blended.

Step 6: Add the dry ingredients (flour mixture) to the wet, and stir until combined.

Step 7: Sprinkle the chocolate-pecan topping evenly, onto the bottom of the greased bundt pan (when flipped, this will be the top of your cake). Then carefully pour your batter into the pan, spreading it out evenly.

Step 8: Bake for 40-50 minutes, until a toothpick inserted in the centre comes out clean.

Step 9: Cool the cake for about 20 minutes before attempting to remove it from the pan. When removing, place your cake plate on top of the pan, then flip the cake pan upside down and your cake should gently release onto the plate.


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