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Sour Cream Banana Coffee Cake

 Sour Cream Banana Coffee Cake
This is the best way I've found to use up ripe bananas.
16 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 8 tablespoons sugar, divided
  • 1 egg
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup mashed ripe banana
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon

Directions

  • In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg
  • and vanilla. Stir in banana and sour cream. Combine the flour,
  • baking powder, baking soda and salt; gradually add to creamed
  • mixture. Combine the walnuts, cinnamon and remaining sugar.
  • Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle
  • with nut mixture; top with remaining batter. Bake at 350° for
  • 32-38 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack. Yield: 1 loaf.

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Sour Cream Banana Coffee Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 108 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 105 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.