Sour-Cream Banana Coffee Cake

Preheat oven to 350°. Lightly coat 12-cup Bundt pan with vegetable cooking spray.

In a small bowl, combine chocolate chips, walnuts, 1/2 teaspoon cinnamon and 1/4 cup sugar.

In a large bowl with an electric mixer at medium-high speed, beat butter and remaining sugar until light and fluffy.

Reduce speed to slow; add the rest of the cinnamon and the remaining ingredients.

Beat 3 minutes or just until completely smooth.

Sprinkle 1/3 of the chocolate-nut sugar on the inside of the pan.

Drop in half of the batter in big spoonfuls.

Sprinkle with another third of the chocolate-sugar mixture.

Pour in other half of the batter.

Sprinkle with remaining chocolate-nut sugar.

Bake 40 to 45 minutes or until a toothpick inserted into the middle comes out clean.

Turn coffee cake out of pan and cool completely before cutting.

Serve crusty side up.