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
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.
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!