Chocolate Nut Rippled Banana Cake

Prep Time: 20 mins | Cook Time: 60 mins | Course: Breakfast | Servings: 18

Banana sour cream breakfast cake layered with a streusel-like cinnamon, nut, and chocolate chip layer running through and over the top. This is a great go-to recipe for a crowd, always moist, tender, and delicious. Inspired by Amy at The Idea Room https://www.theidearoom.net/cinnamon-banana-cake 

1 cup butter, softened

1 cup sugar

3 bananas

2 eggs

1 tsp vanilla

¼ tsp almond extract

3 cups flour

2 tsp baking soda

2 tsp baking powder

½ tsp salt

2 cups sour cream or plain yogurt, greek is fine too

Chocolate Nut Ripple:

½ cup brown sugar

1 cup walnuts or pecans

1 cup dark chocolate chips

1 Tbsp cinnamon

Preheat oven to 350*. Spray oil a 9.13 baking pan and set to one side. Cream the butter and sugar in a stand mixer until fluffy. Add eggs, vanilla and almond extract. Beat until mixed in. whisk flour, baking soda, baking powder and salt together in a medium-sized mixing bowl. Add to the batter and top with the sour cream or yogurt. Mix until the batter just comes together being careful not to over-mix which can make baked goods tough.

Layer brown sugar, nuts, chocolate chips and cinnamon together in a food processor. Pulse until ingredients are coarsely ground. 

Layer half of the batter in the prepared baking dish, top with half of the ripple mixture. Pour the remaining batter over the top and sprinkle with the remaining ripple mix. Bake for 50-60 minutes or until a toothpick tester comes out batter free.