Banana-Sour Cream Coffee Cake

Great taste. Used a 9x13 brownie pan and just used topping at top and bottom. Family loved it. Used non fat greek yogurt instead of sour cream to reduce fat and almonds instead of pecans for allergy. Will try in a Bundt pan when I get one.

I have made this recipe many times - any time that I have extra bananas that haven't been eaten. I will often freeze it to save it for an occasion where I need to bring a dessert and it is always a hit. It is excellent when made according to the recipe, or because I am a chocolate lover, it is also good with chocolate chips added to the filling.

Wonderful recipe. I used brown sugar instead of white sugar for the topping (I still used white sugar for the cake.) Great recipe. I will use this again for my next special occasion brunch!

This is excellent! Love the surprise filling in the middle. Banana flavor is intense, texture excellent. Be sure to bake until completely done as the mashed banana can make for a few gooey spots. I followed the recipe exactly and will definitely make this again.

It was the best bundt cake I have ever made. I used half wheat and half white flour. I also used Smart Balance Light margarine instead of regular or butter. I would definitely bring it to a party. My husband and I both loved it!