Banana Sour Cream Coffee Cake

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Banana Sour Cream Coffee Cake Ingredients

1/2 c Butter or margarine	1 ts Baking Soda
1 c Sugar	1/4 ts Salt
2 Eggs	1/4 c Chopped nuts
1 c Mashed bananas	1/4 c Sugar
1 ts Vanilla	1/2 ts Cinnamon
1/2 c Sour cream	2 cups Flour
1 ts Baking Powder

Instructions for Banana Sour Cream Coffee Cake

In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla and sour cream. Sift together flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. In separate bowl, combine finely chopped nuts, 1/4 cup sugar and cinnamon. Sprinkle half over bottom of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with remaining nuts and cover with balance of batter.

Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.. I always test with toothpick. Cool in pan on rack for 10 minutes. Serves 8-10===(To make it plain, you can eliminate the cinnamon mixture and bake in tube pan.) I always put the nuts into the plain cake, instead. You can also substitute 3 egg whites instead of 2 eggs, for less cholesterol.. Posted to JEWISH-FOOD digest by rbusman~~at;juno.com (RITA BUSMAN) on Aug 31, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: American

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by deejl123

This is a very dense and moist cake. It did not crumb very much. It was very easy to make. A very good use of ripe bananas. I would serve this at a brunch. I would also just use as an unfrosted snack cake. Next time I make it, I will try and use some Splenda instead of sugar.