When you find a recipe for a baked good and the main ingredient is bananas, you know you’re in for one moist, tropical-flavored treat. Now add a cup of sour cream and chocolate chips to the mix, and you’ve got the makings for a coffee cake that will make you swoon.
The kind of bites from which good mornings are made, High Pointe Inn’s Banana Chocolate Chip Coffee Cake has the power to induce cravings: don’t be surprised to find yourself heading to the kitchen at midnight for just, “One more slice.” And as any aficionado of banana bread knows, this coffee cake will become even more moist and flavorful the second day from the oven (dieters: considered yourselves forewarned).
Dotted with the perfect amount of chocolate chips to bring this coffee cake to life (if you’ve ever tasted chocolate covered bananas you know what I mean), this recipe is well balanced and proportioned, producing a cake of medium crumb that is neither too sweet nor too fruity. Want to make this cake really sing? Spread a slice with a scant amount of room temperature butter and enjoy the ride. It’s a bite you won’t soon forget, and a coffee cake that’s sure to make a second appearance in your kitchen as well as mine.
Cook’s note: While the original recipe calls for baking this coffee cake in 9×11″ pan, I chose to bake it in a classic Bundt pan for two reasons: attractiveness and ease of slicing & serving. Which pan you chose to bake it in is entirely up to you. Also (and even though I treated my Bundt pan with non-stick spray), I had a few chocolate chips stick to the bottom of the Bundt pan when inverting & releasing, but not too many as to affect the appearance or flavor of this coffee cake.
Enjoy!
High Pointe Inn’s Banana Chocolate Chip Coffee Cake
(featured on Inn Cuisine, recipe from the High Pointe Inn and appearing on BedandBreakfast.com)
- 1 & 1/3 cups granulated sugar
- 1 cup sour cream
- 1/4 cup butter or margarine, softened
- 4 large eggs
- 4 medium, ripe bananas
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Preheat oven to 375 degrees F. Spray either a 9×11″ baking pan or classic Bundt pan with non-stick cooking spray; set aside.
Beat sugar, sour cream, butter (or margarine), and eggs together in mixing bowl on low speed for 1 minute. Beat in flour, baking soda, and salt on medium speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Stir in chocolate chips (by hand). Spread batter in prepared baking pan and place in center of preheated 375 degree F oven for approximately 35-40 minutes, or until light brown on top and toothpick inserted near center comes out clean. Cool in pan (if using a Bundt pan cool slightly, then turn out onto serving platter or cake plate); cut into slices or squares of desired size and thickness. Serve warm or at room temperature.
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{ 15 comments… read them below or add one }
How much flour? This looks wonderful!
Mental P Mama – Oh no I didn’t. Oh yes I did! Recipe has been edited: 2 cups, all-purpose flour. Thanks for your comment and calling this omission to my attention!
The best part about coffee cake is it’s cake you get to have for breakfast – who doesn’t love that?! That’s a beautiful bundt
I LOVE banana bread. I actually started putting chocolate chips in mine recently and it has become the new favorite around my house! Last night I discovered a new love though – pears! I made a typical banana bread muffin recipe using canned pears, and the result was a moist and delicious treat! Yum. This looks doubly good though. I just wish I had some black bananas around to whip this up!
I may try this with yogurt instead of the sour cream. DO you think it would work. Looks great!
Did you hear me telling my kids that it was almost banana-bread time this morning? I glanced at the fruit bowl to see several bananas that were at the end of their prime
We’ll give this one a try, for sure!
Kathy – I agree. Cake for breakfast is second only to breakfast in bed!
Maria – I’m wild about pears as well, and subbing them to create pear bread is divine—it’s one of my favorite ways to bake muffins. Have you tried pear butter yet? So, so good. I prefer it even to apple butter.
Maria – Absolutely! I used a low-fat sour cream, but a plain or low-fat yogurt would work nicely as well and produce similarly moist results.
Michelle – Must be fate (or just perfect timing). I hope both you & your kids love it!
I’ve never been a lover of banana bread, though I love bananas. But put chocolate chips in it, and now you’ve got something I can learn to love!
I’m a huge fan of chocolate, coffee and banana, so all together is glorious
Can I move in to your house?
Have a great week!
Gera
i consider it a good sign when chunks of banana are visible in a baked good. this recipe looks like it yields one heck of a fine cake, and i like that you went the bundt-pan route.
We are always searching for recipes to utlize those bananas on the counter and in in the freezer. This works beautifully Sandie.
Oh, what perfect timing. I prepared many batches of Bananas Foster at a fundraiser last night and just happen to have a few bananas remaining. I’ll give them some time to ripen up. And, I’ll have a printout of this recipe right beside them. Can’t wait!
This combines two of my favorite things-banana bread and chocolate! I love making coffee cakes for breakfast, they’re just so delicious and satisfying when paired with a hot cup of coffee. Looks great, can’t wait to give this a try!
Hi
What kind of chocolate chips did you use in this recipe. Semi-sweet, bittersweet, milk, etc
Jackie – I used milk chocolate chips, but your favorite variety of chocolate chips would work too, hence why I left “chocolate chips” open to interpretation. While you could use semi-sweet (or dark) chocolate if you prefer, I would not suggest substituting other flavors of baking chips (such as butterscotch, peanut butter, or cinnamon). Thanks for your question—I hope that helps.