Sour Cream Banana Cake

Submitted by Ceezie

"Another way to use up those old bananas."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 1⁄2 cup unsalted butter, softened
• 1 1⁄4 cups sugar
• 2 eggs
• 1 cup banana, mashed
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup walnuts, finely chopped
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup powdered sugar

directions

1. Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
2. Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
3. Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
4. Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

Reviews

[The swimmer]

This is one amazing recipe! I made a double batch & brought it to work. Within 30 minutes the entire cake was gone. Emails came in asking me for the recipe, with many stating it was the best coffee cake/ banana cake they ever had. It is very light, fluffy and flavorful. I put half of the nuts in the middle and half on top, covered it with foil for half the bake time, then removed the foil to let the sugar/cinnamon/nut mix on top get crunchy. I did add some extra extremely vipe bananas, too. I bake weekly and am always trying new recipes. This makes my top 10.

 

[Serena S.]

Using old fashioned oats browned lightly in a small pat of butter in place of nuts made this allergen friendly and absolutely adored by the recipients. A fabulous recipe!! One small note: use butter/flour in every nook of your Bundt pan- not cooking spray. Spray inhibits the rise a little- a fact I read AFTER baking. In any event, no one was disappointed with it as made with pan spray. Great, great recipe.

 

[Cindy C.]

Followed recipe omitting nuts. Delicious warm. Will be even better next day. Great touch with the cinnamon sugar at bottom and middle

 

[jimnemmy]

Yummy and very moist. Best eaten warm, but delicious the next day with breakfast.

 

[Nili N.]

One of my faves...A great modification: Replace the powdered sugar with brown sugar for the filling and add chocolate chips. Use 1/2 the filling in between layers and 1/2 to top the cake. Heavenly.