Chocolate Banana Bundt Coffee Cake Recipe
Yummy breakfast or brunch coffee cake with a chocolate pecan filling.
Note: I ate a piece still warm, and one a couple of hours later, after covering it. It was REALLY wonderful on the second tasting, so I recommend you cover it for several hours before serving.
Ingredients
- Filling:
- 1/2 cup, or more, chocolate chips (I used 6 ozs. Hershey's Dark Chocolate Bars, chopped, the first time - yum)
- 1/4 cup brown sugar
- 1/2 cup pecan chips
- 1 tsp. cinnamon
- batter:
- 3 eggs, beaten
- 1 cup sour cream
- 1 1/2 cups sugar
- 1/2 cup melted butter
- 2-3 ripe, mashed bananas
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp cinnamon
- 1/8 tsp. salt
- caramel glaze (optional) ;
- 4 tbs. butter
- 1/2 cup brown sugar
- 2 tbs. half and half or milk
- 1 cup powdered sugar, sifted
- 1/2 tsp. vanilla
Directions
- Heat oven to 350 F.
- Oil and flour a bundt pan.
- Mix together filling ingredients.
- Mix eggs, sour cream, and bananas with dry ingredients.
- Beat for one minute.
- Pour half into pan, add filling, pour rest of batter over filling. Smooth batter.
- Bake 35 minutes and begin checking for doneness.
- Prepare glaze while cake is still warm.
- Invert cake on a platter.
- Put butter and brown sugar in saucepan, over medium heat, bring to a boil.
- Add cream, bring back to a boil.
- Remove from heat, stir in powdered sugar, vanilla. Beat until smooth.
- Immediately pour on cake, as it sets up quickly.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 461 | |
| Calories from Fat 149 | 32% |
| Total Fat 17.0g | 21% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 457mg | 19% |
| Potassium 103mg | 3% |
| Total Carbs 73.41g | 20% |
| Dietary Fiber 1.1g | 4% |
| Sugars 48.99g | 33% |
| Protein 5.24g | 8% |
