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Banana Chocolate Coffee Cake

This banana chocolate coffee cake is the perfect way to use up bananas that are slightly past their prime. This moist cake is amped up with cinnamon, brown sugar, and melty, gooey, chocolate. It is the perfect accompaniment to your afternoon tea or coffee!
Prep Time25 minutes
Cook Time50 minutes
Cooling time25 minutes
Total Time1 hour 40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: banana bread, banana chocolate bread, banana chocolate cake, banana chocolate coffee cake, banana coffee cake
Servings: 12 Servings
Calories: 606kcal
Author: Sunena

Ingredients

Cinnamon Sugar

Instructions

  • Preheat your oven to 350°F.
  • Whisk the flour, baking soda, and baking powder together, and set aside.
    3 cups All purpose flour, 2 teaspoon Baking soda, 2 teaspoon Baking powder
  • Add the brown sugar and cinnamon to a small mixing bowl, and combine.
    ½ cup Dark brown sugar, 2 teaspoon Ground cinnamon
  • Add the softened butter and granulated sugar to a stand mixer bowl. Using the paddle attachment, cream the butter and sugar for 1-2 minutes until combined.
    1 cup Butter, 2 cups Granulated sugar
  • Add the eggs, and continue to mix with the paddle attachment until combined.
    2 large Eggs
  • Add the sour cream, mashed bananas, and vanilla extract to the stand mixer bowl, and mix on low until combined.
    6 Bananas, 1 cup Sour cream, 2 teaspoon Vanilla bean paste
  • Add the dry ingredients to the mixer, and mix on low until the batter has come together.
  • Remove the bowl from the stand mixer, and fold in half the semi-sweet chocolate chips using a rubber spatula.
    1 cup Semi-sweet chocolate chips
  • Grease a 9x13 baking pan with butter. Pour half the batter into the pan, and sprinkle half the cinnamon sugar mixture in a layer on top of the cake batter.
  • Pour the remaining cake batter over the cinnamon sugar layer. Sprinkle with the remaining cinnamon sugar and chocolate chips.
  • Bake the cake for 45-50 minutes until the middle of the cake is firm.

Notes

Toothpick test: An easy way to check your cake for doneness is by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is fully cooked.
Cover with foil: The sugar topping is easy to burn. If the top of the cake is browning quickly, cover it with foil after 20-25 minutes of baking.
Let the cake cool: Once fully baked, let the cake cool for 25-30 minutes before cutting into it. This will ensure nice, clean slices.

Nutrition

Calories: 606kcal | Carbohydrates: 89g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 398mg | Potassium: 384mg | Fiber: 4g | Sugar: 56g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 3mg
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