1/2 c. semi-sweet chocolate chips, chopped
1/2 c. walnuts, chopped
2 tsp. ground cinnamon
1 3/4 c. sugar
1/2 c. unsalted butter, softened
3 eggs
2 ripe bananas
1 (8 oz.) container sour cream
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda

Preheat oven to 350°F. 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. Set aside. 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. Cool. Turn coffee cake out of pan and cool completely before cutting. Serve crusty side up.