Topping:

3 tbsp. sugar
1 tsp. cinnamon
1/3 c. miniature chocolate chips

Combine sugar, cinnamon and 1/3 cup chocolate chips in a small bowl. Set aside.

Batter:

2 c. all-purpose flour
1 tsp. baking powder
Pinch salt
1 c. (2 sticks) butter, softened
1 c. sugar
2 eggs
1 c. dairy sour cream
1 tsp. vanilla extract
2 large ripe bananas, mashed
1/3 c. miniature chocolate chips

Preheat oven to 350°F. Grease and flour a Bundt or 9-inch tube pan.

Sift together flour, baking powder, and salt. Set aside.

In an electric mixer, cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir in dairy sour cream, vanilla, and bananas. Gently stir in flour mixture until combined. Fold in remaining 1/3 cup chocolate chips.

Pour 1/2 of the cake batter into the prepared baking pan. Sprinkle with 1/2 of the topping.

Spoon remaining batter into the pan; sprinkle with remaining topping.

Bake in preheated oven for 45 to 55 minutes, or until toothpick inserted in center come out clean.

Cool on a rack for 10 minutes; remove from pan and continue to cool.

Yield: 12 servings.