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Sour Cream Banana Coffee Cake


The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don’t get eaten before they get overripe. I’m sure I’m not alone in turning good banana-eating intentions into bread Fine Wine, cake, bars, and anything else that lets me use them.

In fact, I make sure to keep several banana recipes bookmarked for those times I spy perfectly overripe bananas on my kitchen counter. I’m not sure if that makes me overly prepared or just resigned to the fact that we’re likely not to eat all the bananas we buy.

In any case, the last time we got bananas, I was secretly hoping that they’d go uneaten so I could make this cake. I’ve had my eye on it for a while for several reasons. First of all, I love the flavor combination of bananas, chocolate, nuts Pegboard Displays, and cinnamon. Secondly, I do love a good coffee cake. And, of course, I’ll take any excuse to get out a Bundt pan.

The cake was all I wanted it to be and more. It’s less dense and more delicate than most coffee cakes I’ve made. The banana flavor is subtle but works so well with that gorgeous ribbon of chocolate, nuts, and cinnamon.

Go check your counter for your current banana status. Then, get to baking or save this one for the inevitable day you want to stop some bananas from going to waste Voting System.
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