I’ve Been Making This Easy Coffee Cake Since College
Ingredients
- 3375 cupsg all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2107 cupg packed brown sugar
- 1 teaspoon ground cinnamon
- 21 stickscup unsalted butter
- 1 1/2g cups300 sugar
- 2 large eggs
- 3 medium to large bananas
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1170 cupg semi-sweet chocolate chips
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Instructions
- Grease a 9×13-inch cake pan with butter.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.,In a separate small bowl, combine brown sugar and cinnamon together and set aside. This will make a layer in the middle of the cake and get sprinkled over the top.
- Add the butter and sugar to a stand mixer or large bowl with a hand mixer. Cream the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes.,Add the eggs in, one at a time, mixing in between each until fully incorporated.,Add the bananas and vanilla and mix until smooth with just a few small chunks remaining. Scrape down the bowl.
- Add 1/3 of the flour mixture to the banana mixture, mixing on low until just combined. Add half of the sour cream and mix on low until just combined. Repeat this process with the dry ingredients and then the sour cream, then mix in the rest of the dry ingredients just until combined.
- Pour half of the batter into the prepared pan and smooth it out with an offset spatula or the back of a spoon.,Sprinkle half the brown sugar and cinnamon mixture over the batter, then sprinkle with half of the chocolate chips. Add the remaining batter in dollops, spread it as evenly as you can, and top with the rest of the cinnamon sugar, finishing with chocolate chips.
- Transfer to the oven and bake, rotating halfway through, until deeply golden and a toothpick inserted into the center comes out with just a few crumbs and no wet batter, about 40 minutes.,Remove from the oven and let cool completely before serving.,Store leftover cake in the pan at room temperature with plastic wrap over the top for up to 4 days. Alternatively, cut it into slices, wrap individual slices in plastic wrap or aluminum foil, and place them in a freezer bag. Freeze for 3 to 4 months. Thaw at room temperature before eating.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original