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Banana-Chocolate Coffee Cake

  • Author: Meagan


For some reason the Kraft Canada magazine gets delivered to me every month…and inevitably I find something to try.  This was a very last minute effort and worked out great – the original recipe is double of what’s below, for a 9 x 13 cake, but I feel that an 9 x 9 will always do…it’s tastiest warm – enjoy!



1 1/2 c. flour

1 t. EACH baking powder AND baking soda

1/2 c. butter, softened AND 1 c. sugar

1 egg

2 ripe, medium-sized bananas, mashed

1 t. vanilla

1/2 c. sour cream

1/4 c. brown sugar mixed with 1 t. cinnamon

1 c. + chocolate chips


Preheat the oven to 350, butter a 9 x 9 cake pan and whisk together the flour, baking powder and baking soda in a small bowl and set aside.  Using your electric mixer, beat together the butter and sugar for a few minutes until fluffy and lighter in color, then beat in the egg, scraping down the sides of the bowl as you go.  Stir in the banana and vanilla, then add in the flour mixture, alternating with the sour cream until everything is in, mixing well after each addition and scraping down the sides as needed.

The batter will be thick, so scrape about half into your prepared pan and spread it out as evenly as possible.  Sprinkle on about half of the brown sugar and cinnamon mix, then about half of the chocolate chips.  Top it off with the rest of the batter (tougher to spread now, but it’s possible!), sugar/cinnamon and chocolate chips and then bake for about 40 minutes until the center is cooked through – using an instant thermometer and getting at least 190 also works.  It’s tough to judge when it’s done as a toothpick runs into the melted chocolate chips, but worst case scenario is a slightly gooey center piece – your kids won’t mind!

  • Category: Cakes, Banana


From Meagan's Kitchen

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