Sour Cream Banana Coffee Cake

SUBMITTED BY: julie Wallberg

"This is the best way I've found to use up ripe bananas."

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1/4 cup butter or margarine, 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 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

READ REVIEWS (11)

DIRECTIONS

In a small mixing 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.
Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350 degrees F 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.

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REVIEWS

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Reviewed on Feb. 6, 2007 by Kellie

This really is an excellent recipe. Not only is it low in sugar compared to other banana cakes but it is low in fat too. The cake is super moist and I used 1 cup of banana which gave it a really great banana taste.

2 users found this review helpful

Reviewed on Mar. 3, 2007 by TPETTIS

Yummo! I made a few changes because I was missing a few ingredients. First I used strawberry yogurt instead of sour cream since that's what I had and I added 1 tsp of lemon juice to make up the acidity that was lost by not using sour cream. I also put the cinnamon into the batter and instead of filling the ring with the nut mix (I had no nuts) I used chocolate chips. The only problem I had was that my tube pan was too big so it didn't rise up inside the ring much and it cooked quicker than in the recipe. I also used too few chocolate chips :) Other than my failings the cake was great, I flipped it out and sprinkled with icing sugar and it lasted less than 4 days between my boyfriend and myself.

1 user found this review helpful

Reviewed on Jan. 23, 2007 by Berrygood

This cake was super moist and very tasty. I did not have any white sugar on hand so I used raw sugar with one tbsp brown sugar thrown in. I had to supplement what white flour I did have with some whole wheat flour... which I will also do again. I used toasted pecans instead of walnuts and sprinkled them througout the batter. All in all, I think the recipe as given will also be wonderful without the changes I had to make. I doubled the recipe because this makes a small cake; it could also be made in a regular pan. You will really enjoy the smooth, moist cake this recipe produces!

1 user found this review helpful

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