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 |
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
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.