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 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 10
Author Cookie Madness
Ingredients
1/2cuppecans; chopped and toasted
1/4cupgranulated sugar(50 grams)
1/2teaspooncinnamon
1/2cupshortening (I use butter flavored Crisco or Nutiva)(100 grams)
1cupsugar(200 grams)
2largeeggs
1cupmashed bananasabout 2 large, weigh out 240 grams)
1teaspoonvanilla extract
1/2cupsour cream
2cupsall-purpose flour, weight it out or measure lightly250 grams -- light handed 2 cups
1teaspoonbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
Instructions
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.