Recipe of the Week...Sour Cream Banana Coffee Cake with Chocolate Chips

Here's another tasty recipe for using up ripe bananas!

Ingredients:

• 1 cup semi-sweet chocolate chips, chopped
• 1 cup pecans, chopped
• 2 teaspoons ground cinnamon
• 1 3/4 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 eggs, beaten
• 2 ripe bananas, mashed
• 8 oz. fat-free sour cream
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Method:
Heat oven to 350 degrees. Lightly butter the inside of a bundt pan. In a small mixing bowl combine chopped chocolate chips, chopped pecans, 1/2 teaspoon of the cinnamon, and 1/4 cup of the sugar. Set aside.

In a large mixing bowl, beat together softened butter with remaining sugar and cinnamon. Add remaining cake ingredients and beat until smooth.

Sprinkle a third of the chocolate/pecan/cinnamon/sugar mixture on the inside of the buttered bundt pan. Drop in half of the batter; sprinkle another third of the chocolate/pecan/cinnamon/sugar mixture on top of batter. Repeat steps, ending with the remaining chocolate/pecan/cinnamon/sugar mixture on top.

Bake for 45 to 50 minutes or until cake tester comes out clean. Allow to cool in pan for about 20 minutes, then carefully turn cake out onto cooling rack. Once completely cooled, place on a serving plate, slice and enjoy! Wonderful served with coffee or milk for a brunch or as an afternoon snack.

Blessings,