Chocolate Chip Banana Coffee Cake

This chocolate chip banana coffee cake has a subtle banana flavor that is unassuming. In this recipe, the banana helps with moisture making it anything but dry. Even those who may not gravitate toward bananas will fall in love with this simple yet irresistible, breakfast cake. The cinnamon-sugar topping when baked creates a lovely, delicate crispy layer on top and replaces the need for a traditional coffee cake streusel topping. I skip the bundt pan and keep this recipe simple and straightforward which pays off in the prep department. This effortless coffee cake is easy to whip up in under an hour and makes it a go-to for me any day of the week but may come in handy as kiddos head back to school (and by that, I mean at home) this week.

prep time

15 min.

cook time

25 min.

serving

6 servings

Tags : desert breakfast cake food

instructions

step 1

For the Cinnamon-Sugar Topping: In a small bowl add the sugar and cinnamon, mix well and set near your work station.

step 2

For the Cake: Preheat oven to 350 degrees F. Line an 13 x 9 baking pan with parchment and lightly grease. Set aside.

step 3

In a medium mixing bowl mix together the flour, baking powder, baking soda and salt. Mix well to blend and sift.

step 4

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.

step 5

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.

step 6

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