instructions
For the Cinnamon-Sugar Topping: In a small bowl add the sugar and cinnamon,
mix well and set near your work station.
For the Cake: Preheat oven to 350 degrees F. Line an 13 x 9 baking pan with parchment and lightly grease.
Set aside.
In a medium mixing bowl mix together the flour, baking powder,
baking soda and salt. Mix well to blend and sift.
In the bowl of a kitchen mixer fitted with a paddle attachment,
add the butter and sugar and beat on medium until light and fluffy.
With the mixer on low, add the eggs until smooth, add
mashed bananas and vanilla extract, mix until smooth .
With the mixer speed to low, then add the flour mixture alternately with the
sour cream and end with the dry ingredients,
scrapping down the sides as needed.
Using a rubber tip spatula, spread half of the batter into the prepared pan,
then sprinkle with half of the cinnamon-sugar mixture and half of the chocolate chips.
Top with the remaining batter, smooth out evenly as best you can.
Top with the rest of the cinnamon-sugar followed by the remaining chocolate chips.
Place in the oven and bake for 45-50 minutes until a tester inserted into the coffee cake comes out clean.
Allow the coffee cake to cool slightly before cutting.
ingredients
For the Cinnamon-Sugar Topping:
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
1 cup unsalted butter, room temperature
2 cup sugar
2 eggs beaten
1 cup sour cream
2 1/2 cups ripe bananas(about 5), mashed
1 teaspoons vanilla extract
300g pkg of semi-sweet chocolate chips
tools
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups