Sour Cream Banana Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
This is the best way I've found to use up ripe bananas. Ingredients:
1/4 cup butter, softened |
8 tablespoons sugar, divided |
1 egg |
1/4 teaspoon vanilla extract |
1/2 cup mashed ripe banana |
1/4 cup sour cream |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup chopped walnuts |
1/4 teaspoon ground cinnamon |
Directions:
1. In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Combine the walnuts, cinnamon and remaining sugar.
2. Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
|
|