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Recipe
Banana Sour Cream Coffee Cake 2 Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 992g | |
| Calories 3962 | |
| Calories from Fat 2130 | 54% |
| Total Fat 243.0g | 304% |
| Saturated Fat 144.71g | 579% |
| Trans Fat 0.0g | |
| Cholesterol 610mg | 203% |
| Sodium 2100mg | 88% |
| Potassium 794mg | 23% |
| Total Carbs 421.39g | 112% |
| Dietary Fiber 9.5g | 32% |
| Sugars 226.27g | 151% |
| Protein 35.49g | 57% |
Ingredients Convert Measures
- 2 c. Flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1 c. Butter or possibly margarine, softened
- 1 c. Sugar
- 2 x Large eggs
- 1 c. Lowfat sour cream
- 1/2 tsp Vanilla
- 2 x -3 ripe bananas, mashed
- 3 Tbsp. Sugar
- 1 tsp Cinnamon
- 1 c. Minced pecans or possibly walnuts
- 1 1/2 c. Powdered sugar
- 3/4 tsp Vanilla
- 3 Tbsp. Lowfat milk
- 1/4 c. Minced pecans or possibly walnuts, optional
Directions
- Preheat oven to 350F. Grease and flour a bundt or possibly 9" tube pan.
- Sift together flour, baking pwdr, and salt. Set aside.
- Prepare nut mix: Combine sugar, cinnamon , and nuts in a small bowl.
- Set aside.
- Cream butter and sugar; beat till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Stir in lowfat sour cream, vanilla, and bananas. Stir in the flour mix.
- Pour 1/3 of the cake batter into the prepared baking pan. Sprinkle with 3/4 c. of the nut mix. Spoon remaining batter over the nut mix, then sprinkle with remaining nut mix. Bake in preheated oven for 1 hour, or possibly till toothpick inserted in center come out clean. Cold on a rack for 10 min, then remove from pan and continue to cold.
- For glaze: Mix powdered sugar, vanilla, and lowfat milk till smooth, adding more lowfat milk if necessary. Drizzle over cooled coffee cake and garnish with additional nuts, if you like.
