Shelly's Recipe

BANANA SOUR CREAM COFFEE CAKE

Category: Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup mashed bananas
1/2 tsp vanilla
1/2 cup sour cream
2 cups of sifted flour
1 tsp baking powder and baking soda
1/4 tsp salt
1/2 cup finely chopped nuts
1/4 cup sugar
1/2 tsp ground cinnamon

Preheat oven to 350. Grease and flour a bundt or tube pan.

In a bowl, cream the butter until very light, gradually beat in the sugar (1/4 cup at a time). Beat in eggs one at a time, beating well after each addition. Add the mashed banana, vanilla and sour cream. Beat well.

Sift together the flour, baking powder, baking soda and salt. Fold into the creamed mixture, stirring just to blend.

In a bowl, combine the finely chopped nuts, the 1/4 cup of sugar and the cinnamon. Sprinkle half of this nut mixture over the bottom of your greased and floured pan. Spoon in half the batter and spread it out as evenly as you can to cover the nut mixture on the bottom of the pan. Take the remaining nut mixture and sprinkle it over the batter. Spoon in the remaining batter and spread that out as evenly as possible to cover the nut mixture.

Bake for 45 minutes or until the cake is nicely browned and starts to leave the sides of the pan. Let cake cool on a wire rack for 10 minutes. Shake loose and turn out on rack to cool completely. Wrap well in foil to store.