Ingredients
- 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
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Banana Sour Cream Coffee Cake 2
Servings: 1
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.
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