Banana-sour Cream Coffee Cake From The Bent Creek... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Servings on this coffee cake depends on how large you slice it, very moist, hope you enjoy Ingredients:
1 1/4 cup sugar, divided into 1/4 cup & 1 cup |
1/2 cup chopped pecans |
1 tsp ground cinnamon |
1/2 cup (4 oz) butter or margarine, softened |
2 large eggs |
1 cup mashed banana (2 bananas) |
1/2 cup sour cream |
1/2 tsp vanilla extract |
2 cups ap flour |
1 tsp baking powder |
1 tsp baking soda |
1/4 tsp salt |
Directions:
1. Preheat oven to 350.
2. Stir together 1/4 cup sugar, pecans, & cinnamon; sprinkle 1/2 mixture in a well-greased bundt pan. Beat butter at medium speed until creamy. Gradually add remaining 1 cup sugar, beat 5 to 7 minutes til light & fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream & vanilla. Beat at low speed just until blended. Combine flour, powder, soda & salt. Fold into butter mixture.
3. Pour 1/2 batter into prepared pan. Sprinkle with remaining pecan mixture. Top with remaining batter.
4. Bake for 45 minutes or until a wooden pick comes out clean.
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