Banana-Sour Cream Coffee Cake

Reviews

I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.
over 3 years ago by karen_rwest

My wife made this and it was excellent
over 3 years ago by radglass

I made this for my son today. He loves it and it was east to do. I made it in the bundt pan and it turned out great!!! I will definitely be making this again and passing the recipe on to others. pam yuhanick salem ohio
over 7 years ago

Just tried this receipe, out of this world. very easy to follow. i tried baking it in small mini loafs and the results were great. thanks janet
over 7 years ago

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• Categories
• Bananas
• Breads
• Bundt Cakes
• Cake
• Coffee Cake
• Eggs
• Pecan

Ingredients

Directions

Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.

Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in saour cream.

Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.

Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350 degrees for 40 to 45 minutes or until cake tests done.

Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.

Yield: one 10 inch coffee cake.