It never fails. Every time we buy bananas we end up with a few that hang around long enough to become spotty, brown and overripe. If you are anything like me, they either go in the garbage (when I’m lazy) or into a loaf of banana bread. Now, I like banana bread as much as the next person, but one day I decided it was time to try something different. So I took the sour cream coffee cake recipe on the bag of my Pamela’s pancake & baking mix, changed the filling and added bananas to the batter. I wasn’t sure what adding the bananas would do to the consistency, but it turned out really well!
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup white sugar
- 1/8 cup brown sugar
- 2 tsp cinnamon
- 2 cups Pamela’s Pancake & Baking Mix
- 2/3 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 2 bananas, mashed
- 1 cup sour cream
- Preheat oven to 350 degrees.
- Mix filling ingredients together and set aside.
- In a large mixing bowl cream the butter and sugar until well blended. Add eggs one at a time, then vanilla and bananas.
- On low speed, alternate mixing in baking mix and sour cream (in about 3 batches). Don’t over mix.
- Grease a 9 inch bundt pan and add half of the batter, cover with half of the filling. Dollop the rest of the batter and spread evenly. Top with the rest of the filling mixture. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- While cake is still warm run a knife around the edges and middle. Once cooled, remove from pan.