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Strawberry Dream

Print This Delicious and Healthy Banana Sour Cream Coffee Cake Recipe

Banana Sour Cream Coffee Cake Recipe

The root of this recipe is my mother's Classic Sour Cream Coffee Cake which I modified to create a healthier version. The result is a moist, dense and delicious Banana Sour Cream Coffee Cake.

1 1/4 cups Sugar
1/2 cup Chopped pecans
1 tsp Ground cinnamon
1/2 cup 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 Flour
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt pan
Preheat oven, grease the Bundt pan well.

Stir together 1/4 cup sugar, pecans and cinnamon; sprinkle ½ of the mixture in a well-greased Bundt pan.
Beat butter at medium speed until creamy. Gradually add remaining 1 cup sugar and beat 5 to 7 minutes until light and fluffy. Add eggs 1 at a time, beating just until yellow disappears. Add banana, sour cream and vanilla. Beat at low speed just until blended.
Combine flour, baking powder, soda and salt. Fold into butter mixture. Pour ½ of the batter into a prepared pan. Sprinkle with remaining pecan mixture. Top with remaining sour cream cake batter.
Bake Banana Sour Cream Coffee Cake until a wooden pick inserted into the middle comes out clean.

Serves 15
Nutrition facts:
Serving Size 70 g
Calories 240
Calories from Fat 101
Total Fat 11.2g 17%
Saturated Fat 5.4g 27%
Cholesterol 44mg 15%
Sodium 181mg 8%
Total Carbohydrates 32.8g 11%
Dietary Fiber 1.1g 5%
Sugars 18.1g
Protein 3.3g
Vitamin A 6% • Vitamin C 2% • Calcium 4% • Iron 6%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!