Banana Sour Cream Coffeecake Recipe

Name: Banana Sour Cream Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped pecans; 1/4 c. sugar; 1/2 tsp. cinnamon; 1/2 c. oleo, softened; 1 c. sugar; 2 eggs; 1 c. mashed banana; 1 tsp. vanilla; 1/2 c. sour cream; 2 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt

Servings: persons

1/2 c. chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon
1/2 c. oleo, softened
1 c. sugar
2 eggs
1 c. mashed banana
1 tsp. vanilla
1/2 c. sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1
Combine pecans, 1/4 cup sugar and cinnamon; set aside. Combine oleo and 1 cup sugar; cream to light and fluffy.
2
Beat in eggs, bananas and vanilla; stir in sour cream.
3
Combine remaining dry ingredients; add to creamed mixture and stir just enough to mix.
4
Sprinkle 1/2 of reserved cinnamon mixture into bottom of well greased Bundt pan; spoon in 1/2 of batter.
5
Sprinkle rest of cinnamon mix and add rest of batter.
6
Bake at 350u00b0 for 40 to 45 minutes or until done.
7
Cool 5 minutes on wire rack before turning out.

1123

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. chopped pecans, 1/4 c. sugar, 1/2 tsp. cinnamon, 1/2 c. oleo, softened, and more.

Yes, Banana Sour Cream Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Sour Cream Coffeecake

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