Banana-Sour Cream Coffee Cake


  • 1¼ cups sugar, divided into ¼ cup and 1 cup
  • ½ cup pecans, chopped
  • 1 teaspoon ground cinnamon
  • ½ cup butter or margarine, softened
  • 2 large eggs
  • 1 cup mashed bananas (2 bananas)
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt


Preheat oven to 350° F. Stir together ¼ cup sugar, pecans, and cinnamon; sprinkle half of the mixture into a well-greased Bundt pan. Beat butter at medium speed until creamy. Gradually add remaining 1 cup sugar and beat 5 - 7 minutes until light and fluffy. Add eggs one at a time, beating just until the yellow disappears. Add banana, sour cream, and vanilla. Beat at low speed just until blended.

Combine flour, baking powder, baking soda, and salt. Fold into butter mixture. Pour half of the batter into the prepared pan. Sprinkle the remaining pecan mixture. Top with remaining batter.

Bake for 45 minutes or until a wooden toothpick comes out clean.

Leave a Reply

Your email address will not be published. Required fields are marked *