In a medium bowl, combine chocolate chips, chopped pecans, granulated sugar, and ground cinnamon. Stir until well coated and set aside.

Preheat your oven to 350°F (175°C) and grease a Bundt or tube pan.

Whisk together flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl.

In a mixing bowl, cream butter, granulated sugar, and light brown sugar until light and fluffy.

Beat in eggs one at a time, then mix in mashed bananas and sour cream until just combined.

Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.

Spoon one-third of the chocolate-nut mixture into the pan, spread half of the batter, sprinkle with half of the remaining mixture, pour in the rest of the batter, and finish with the last third of the nut mixture.

Bake for 45 to 50 minutes, until a toothpick comes out clean.

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.