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This Banana-Sour Cream Coffee Cake recipe is a fun twist on the original. One online reviwer claims, "This is excellent! Love the surprise filling in the middle."

Mrs. H.W. Walker, Richmond, Virginia
Recipe by Southern Living October 1997

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Recipe Summary

Yield:
1 (10-inch) coffee cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.

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  • Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

  • Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

  • Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

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