1 hr 15 mins
I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.
My Private Note
Units: US | Metric
- 1/2 cup vegetable shortening
- 1 cup sugar
- 2 eggs
- 2 large very ripe bananas, mashed (about 1 cup)
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1Preheat oven to 350. Grease a bundt or tube pan well.
- 2In a small bown, mix the filling ingredients together well and set aside.
- 3In a large bowl with a mixer, cream the shortening and sugar until very light and fluffy. Beat in the eggs, then the mashed banana and vanilla.
- 4Add the sour cream and mix until well-blended.
- 5Sift together the flour, baking powder, baking soda and salt, add this to the batter, and beat until well blended.
- 6Sprinkle half the filling mixture into the baking pan, then top with half the batter. Repeat with the remaining filling and top with the rest of the batter.
- 7Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 8Cool in the pan for 5 minutes on a rack, then turn out the cake onto the rack to finish cooling.
- 9Don't prepare the icing until the cake is completely cool and you are ready to ice it. The icing gets hard very fast so you need to use it immediately.
- 10To make the icing, melt the 6 tablespoons of butter in a saucepan, then add the sugar and milk. Bring to the boil and continue boiling for 1 minute. Remove from the heat, add the vanilla, and gradually mix in the powdered sugar. (Note that the icing hardens rather quickly, so you need to work fast. If it hardens up too quickly for you, add some milk to thin it out.).
- 11Pour the icing over the cooled cake and let it drip down a little over the sides.
- 13Instead of the 1/4 cup of cinnamon sugar called for in the filling, I make my own using 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- 14The recipe calls for 1/2 cup of shortening but I will often use 1/4 cup shortening and 1/4 cup butter or margarine, which makes it a bit richer, although it is great with just shortening. I've used all butter or margarine in a pinch at times with excellent results.
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Nutritional Facts for Banana Nut Coffeecake With Caramel Icing
Serving Size: 1 (146 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 506.0
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 8.1 g
- Cholesterol 55.8 mg
- Sodium 251.3 mg
- Total Carbohydrate 76.9 g
- Dietary Fiber 1.5 g
- Sugars 56.9 g
- Protein 4.4 g