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Banana-Sour Cream Coffee Cake

 
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Try this rich and delectable cake that will have your family eager to enjoy a second slice!

Yield

16

servings

Prep

5

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 17924% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 84mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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