Banana-Sour Cream Coffee Cake
![Banana-Sour Cream Coffee Cake](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTkxMzcsInB1ciI6ImJsb2JfaWQifX0=--f1527f1b14c88e5a9b18805c10f0a0c72f6a5ae4/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7af0bf3575ef0e520501.jpg)
Yield
16 servingsPrep
5 minCook
45 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
pecans
chopped |
|
¼ | cup |
sugar
|
|
2 | teaspoons |
cinnamon
|
|
½ | cup |
vegetable shortening
|
*
|
1 | cup |
sugar
|
|
2 | large |
eggs
|
|
1 | cup |
bananas
mashed |
|
1 | teaspoon |
vanilla extract
|
|
½ | cup |
sour cream
|
|
2 | cups |
all-purpose flour
|
|
1 | teaspoon |
baking powder
|
|
1 | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
pecans
chopped |
|
59 | ml |
sugar
|
|
1E+1 | ml |
cinnamon
|
|
118 | ml |
vegetable shortening
|
*
|
237 | ml |
sugar
|
|
2 | large |
eggs
|
|
237 | ml |
bananas
mashed |
|
5 | ml |
vanilla extract
|
|
118 | ml |
sour cream
|
|
473 | ml |
all-purpose flour
|
|
5 | ml |
baking powder
|
|
5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
Directions
Combine pecans, ¼ cup 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 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350℉ (180℃) 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.