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    You are in: Home / Recipes / Banana Walnut Coffee Cake Recipe
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    Banana Walnut Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    motherof4boys's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    BANANA BATTER

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Butter a 10 inch tube pan; dust with flour, tapping out excess, and set aside.
    3. 3
      Combine walnuts, sugar and cinnamon in a small bowl.
    4. 4
      Set aside.
    5. 5
      To make banana batter, sift together the flour, baking powder and salt onto a sheet of waxed paper.
    6. 6
      Set aside.
    7. 7
      In a large bowl, cream the butter with an electric mixer on high until light. Gradually beat in the eggs, one at a time. Beat in sour cream, mashed bananas and vanilla.
    8. 8
      Change mixer speed to low and beat in the flour mixture just until blended.
    9. 9
      Spoon half of the batter into the prepared pan.
    10. 10
      Scatter half of the walnut and sugar sprinkle over the batter.
    11. 11
      Thinly slice the third banana over the batter.
    12. 12
      Top with remaining batter and scatter rest of walnut and sugar sprinkle over top.
    13. 13
      Bake about 1 hour and 15 minutes, when skewer inserted comes out clean.
    14. 14
      Cool in pan on rack for 20 minutes. Carefully loosen the cake from the sides then invert onto wire rack turning right side up.
    15. 15
      Sprinkle with confectioners sugar, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Banana Walnut Coffee Cake

    Serving Size: 1 (153 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 542.3
     
    Calories from Fat 270
    49%
    Total Fat 30.0 g
    46%
    Saturated Fat 13.4 g
    67%
    Cholesterol 84.3 mg
    28%
    Sodium 164.3 mg
    6%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 43.1 g
    172%
    Protein 6.5 g
    13%

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