Sour Cream Banana And Roasted Pecan Cup Cake Recipe

Name: Sour Cream Banana And Roasted Pecan Cup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 cup sugar; 2 eggs; 1 teaspoon vanilla; 2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup sour cream; 1 cup mashed bananas; 1/2 cup chopped pecans; 1 cup cake; pecan; banana

Servings: persons

1/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
1 cup mashed bananas
1/2 cup chopped pecans
1 cup cake
pecan
banana

1
Line cupcake pan with cup cake papers.
2
Cream butter and sugar until light and fluffy.
3
Add eggs and vanilla, blend thoroughly.
4
Combine flour, baking powder, soda and salt.
5
Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.
6
Add bananas and pecans, mixing just until blended.
7
Spoon batter into the paper cupcake liners.
8
Bake at 350 degrees for 15 - 20 mins minutes.
9
Cool well and before adding any frosting.

853

kcal

Calories

Fat

116

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 14 ingredients. The key ingredients include: 1/4 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, and more.

Yes, Sour Cream Banana And Roasted Pecan Cup Cake 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.

Sour Cream Banana And Roasted Pecan Cup Cake

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