Banana-Sour Cream Coffee Cake
Banana-Sour Cream Coffee Cake is a vegetarian recipe with 10 servings. One serving contains 360 calories, 5g of protein, and 16g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as an inexpensive morn meal. A mixture of baking powder, pecans, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.