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BANANA SOUR CREAM COFFEE CAKE Recipe

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This recipe for BANANA SOUR CREAM COFFEE CAKE is from These are a Few of Our Favorite Things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cup sugar, divided (I use ¼ cup brown sugar and 1 cup white sugar*)
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup butter or margarine, softened
2 large eggs
1 cup mashed banana
½ cup sour cream
½ teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Directions:
Directions:
Stir together ¼ cup brown sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased Bundt* pan. Set remaining mixture aside. (Can use a regular loaf pan instead.*)

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup white 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 the batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake at 350-degrees 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 continue to cool on wire rack.
Personal Notes:
Personal Notes:
Frances Brooks is a sweet neighbor of mine in Montrachet. She made this bread to give to new residents of our neighborhood, and was kind enough to share the recipe with Betty Oxley and me.

 

 

 

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