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Banana-Sour Cream Coffee Cake

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Banana-Sour Cream Coffee Cake

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

Amount Measure Ingredient Features
½ cup pecans
chopped
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¼ cup sugar
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2 teaspoons cinnamon
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½ cup vegetable shortening
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1 cup sugar
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2 large eggs
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1 cup bananas
mashed
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1 teaspoon vanilla extract
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½ cup sour cream
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
118 ml pecans
chopped
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59 ml sugar
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1E+1 ml cinnamon
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118 ml vegetable shortening
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237 ml sugar
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2 large eggs
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237 ml bananas
mashed
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5 ml vanilla extract
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118 ml sour cream
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473 ml all-purpose flour
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5 ml baking powder
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5 ml baking soda
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1.3 ml salt
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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 Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 17924% 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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