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Banana Sour Cream Cake

Banana Cake Sour Cream Cake

Banana Sour Cream Coffee Cake is a cake disguised as banana bread. Shortening is key to the texture, but you can substitute butter if you need to.
Course Dessert
Cuisine American
Keyword Banana Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author Cookie Madness


  • 1/2 cup pecans; chopped and toasted
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1/2 cup shortening (I use butter flavored Crisco or Nutiva) (100 grams)
  • 1 cup sugar (200 grams)
  • 2 large eggs
  • 1 cup mashed bananas about 2 large, weigh out 240 grams)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups all-purpose flour, weight it out or measure lightly 250 grams -- light handed 2 cups
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees F. Spray a 12 cup (10 inch) Bundt pan with flour-added cooking spray or grease well. You can also use two 8x4 inch loaf pans.
  • Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.
  • Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
  • Sprinkle half of reserved cinnamon mixture into bottom of prepared pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.
  • Makes 1 10 inch cake