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1
Preheat the oven to 350 degrees.
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2
Butter a 10-inch tube pan; dust with flour, tapping out the excess, and set aside.
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3
To make the walnut and sugar sprinkle, combine the walnuts, sugar, and cinnamon in a small bowl and set aside.
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4
To make the banana batter, sift together the flour, baking pwdr, and salt onto a sheet of waxed paper and set aside.
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5
In a large bowl, cream the butter with an electric mixer on high speed till it is light.
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6
Gradually beat in the sugar and continue beating till light and fluffy.
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7
Change the mixer speed to medium.
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8
Beat in the Large eggs, one at a time, beating well after each addition, then beat in the lowfat sour cream, mashed bananas, and the vanilla.
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9
Change speed to low.
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10
Beat in the flour mix, just till blended.
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11
Spoon half of the batter into the prepared pan.
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12
Scatter half of the walnut and sugar sprinkle over the batter.
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13
Thinly slice the third banana over the batter.
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14
Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
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15
Bake till a skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 15 min.
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16
Let cold in the pan on a wire rack for 20 min.
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17
Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up.
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18
Serve hot or possibly cold, sprinkled with sifted confectioners' sugar, if you like.
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19
This recipe yields one 10-inch tube cake.
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Comments: Bananas add in both sweetness and moisture to coffee cakes.
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21
Overripe bananas which are too soft for eating are ideal for this recipe.
