Wednesday, June 10, 2015

Banana Coffee Cake

I had one ripe banana and wanted to find a recipe that would work using it. This is what I came up with. It turned out lighter, more moist, and fluffier than banana bread. That was my husbands analysis! Delicious!

  • 4 oz. of sour cream
  • 1/4 cup softened butter
  • 1 egg
  • 3/4 cup sugar
  • 1 ripe banana, mashed
  • 1/2 teaspoon vanilla
  • 1-1/8 Cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

  • 1/2 cup chopped walnuts or pecans
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the sour cream, butter and sugar until blended. 
  3. Add egg, beating well.
  4. Add the banana and vanilla. 
  5. Combine flour, baking powder and baking soda; 
  6. Gradually add these dry ingredients to the creamed mixture. 
  7. Combine topping ingredients; add half to batter. 
  8. Transfer to a greased 9-in. x 9-in. baking pan. 
  9. Sprinkle with the remaining topping. 
  10. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
  11. Cool on a wire rack.  
  12. Yield: 6-8 servings. 


  1. Thanks for another keeper!! Love this simple but delicious contribution.

  2. The cake looks yummy...but I especially love that cake plate! :)

    1. Yes, me too. I 'm going to watch for one at estate sales.

  3. Fostoria cake plate with a brandy well, beautiful cake plate.

    1. I meant to say rum well. :)

  4. Looks beautiful Ellen! Anything with sour cream in it is my favourite! The cake plate is beautiful and the description by your commenter is interesting (rum well).