Banana Pecan Sour Cream Coffee Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Delicious and moist cake.

Ingredients Nutrition


  1. Combine pecans, 1/4 cup of sugar and cinnamon and set aside.
  2. Cream butter and sugar until light, then beat in eggs, bananas and vanilla alternately with sour cream.
  3. Mix dry ingredients together and add slowly to creamed mixture.
  4. Do not overbeat.
  5. Sprinkle half the topping mixture in the bottom of a well greased 10" bundt pan.
  6. Pour half of batter over, then sprinkle with rest of topping.
  7. Pour remaining batter over.
  8. Bake at 350° for 45 minutes or until cake tests done.
  9. Cool ten minutes in pan, then invert onto wire rack to cool completely.


Most Helpful

Excellent! This butter coffee cake is so good, perfect with coffee or tea or for breakfast. More like banana bread in flavor and texture than a cake, but with a lovely cinnamon sugar swirl and topping. My standard-sized Bundt pan is 10 inches across and it was perfect at 36 minutes. Thanks for sharing the recipe!

LonghornMama December 08, 2009

I made this today. The cake was very dense and didn't rise much. I think that it has a lot of bananas for the batter, and this is why it is so dense and - I want to say 'fudgy', but of course this has no chocolate, but that is what I want to say the texture is like. THis cake is also not very sweet. If I did make this again I would add the pecans, sugar, and cinnamon to the batter. Added on top of the cake it made a dry crust that tasted good, but was hard to slice and tended to seperate from the rest of the cake. Lest you think that I didn't like this cake - I have already eaten 3 pieces.

Khandi Howard June 15, 2004

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