Banana Pecan Sour Cream Coffee Cake

"Delicious and moist cake."
photo by a user photo by a user
Ready In:
1hr 5mins
1 cake




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

Questions & Replies

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  1. LonghornMama
    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!
  2. Khandi Howard
    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.


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