Sour Cream Banana Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 1 loaf.
This is the best way I've found to use up ripe bananas.
Ingredients
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1/4 cup butter, softened
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8 tablespoons sugar, divided
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1 large egg
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1/4 teaspoon vanilla extract
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1/2 cup mashed ripe banana
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1/4 cup sour cream
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1/4 cup chopped walnuts
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1/4 teaspoon ground cinnamon
Directions
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1.
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.
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2.
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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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