Banana Sour Cream Coffee Cake
A moist banana sour cream coffee cake with a crunchy nut topping, perfect for breakfast, brunch, or dessert, offering rich banana flavor complemented by a sweet nutty crust.
Ingredients
Instructions
- In a bowl, cream butter or margarine until light.
- Gradually beat in sugar.
- Beat in eggs, one at a time; add mashed bananas, vanilla, and dairy sour cream.
- Sift together flour, baking powder, baking soda, and salt.
- Fold into the creamed mixture, stirring just to blend.
- In a bowl, combine finely chopped nuts, 1/4 cup sugar, and cinnamon.
- Sprinkle half this mixture over the bottom of a well-greased Bundt pan, ring mold, or tube pan.
- Spoon in half of the batter.
- Sprinkle on the remaining nut mixture and cover with the remaining batter.
- Bake in a 350°F oven for about 45 minutes or until the cake is nicely browned and starts to leave the sides of the pan.
- Let the cake cool in the pan on a rack for 10 minutes.
- Shake loose and turn out onto a rack to complete cooling.
- Wrap well in foil to store.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. If you don’t have sour cream, plain Greek yogurt is a good substitute. Ensure the butter is at room temperature for better creaming. You can also add a dash of cinnamon for extra warmth. For a nut-free version, simply omit the nuts or replace them with chocolate chips.
Serving Suggestions
This Banana Sour Cream Coffee Cake is delightful on its own, but it pairs beautifully with a cup of coffee or tea. Serve it for breakfast, brunch, or as a snack. For an indulgent touch, drizzle a simple glaze made from powdered sugar and milk over the top or serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in foil and place it in the refrigerator, where it can last for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Sour Cream Coffee Cake contains roughly 325 calories, with 3g protein, 28g carbohydrates, and 21g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1290mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just make sure to thaw and drain any excess liquid before mashing. They will add a great flavor and moisture to your cake.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). These options will help bind the ingredients together while keeping the cake moist.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep an eye on the color; it should be nicely browned.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).