Banana Coffee Cake
- Number of Servings: 16
Ingredients
1 cup flour1/4 cup Margarine or butter8 Tbls. sugar1 egg1/2 cup ripe banana, mashed1/4 cup light or reg sour cream1/2 tsp. baking powder1/2 tsp, baking soda1/8 tsp. saltcinnamon (as much as desired)nutmeg ( optional)1/2 cup walnuts (optional)
-Preheat oven to 350.
-grease and flour a bundt pan
-cream together butter and 6 tbls of sugar for about 2-5 mins. Add in egg and sour cream. Set aside
- in another bowl combine flour, baking powder, baking soda, salt, some cinnamon, nutmeg.
-Mash bananas and add to wet ingriedents. Then add in 1/2 dry ingreidents and mix. Then add the rest of the dry to the wet. Then stir in nuts
- Combine the 2 tbls. of sugar with cinnamon.
- Spoon half of the batter into pan. Then sprinkle cinnamon and sugar mixture over the batter. Finally spoon the rest of the batter over the cinnamon and sugar.
-Bake for 30-35 minutes. Let cool in pan for 10 mins then put on cooling rack until completely cooled.
Serve and Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user ASHBOULDER.
-grease and flour a bundt pan
-cream together butter and 6 tbls of sugar for about 2-5 mins. Add in egg and sour cream. Set aside
- in another bowl combine flour, baking powder, baking soda, salt, some cinnamon, nutmeg.
-Mash bananas and add to wet ingriedents. Then add in 1/2 dry ingreidents and mix. Then add the rest of the dry to the wet. Then stir in nuts
- Combine the 2 tbls. of sugar with cinnamon.
- Spoon half of the batter into pan. Then sprinkle cinnamon and sugar mixture over the batter. Finally spoon the rest of the batter over the cinnamon and sugar.
-Bake for 30-35 minutes. Let cool in pan for 10 mins then put on cooling rack until completely cooled.
Serve and Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user ASHBOULDER.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 2.2 g
- Cholesterol: 14.0 mg
- Sodium: 103.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
Member Reviews
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NICKLES8189
Made one batch with walnuts and one batch without. For portioning purposes, I used muffin pans instead of a bundt pan. One batch was in regular muffin pans and the other in mini muffin pans, the latter of which yielded 24 mini muffins and seemed to be a good "mini muffin" size. Tastes delicious! - 6/3/11
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MCAUNT
I also didn't think there was enough batter for a bundt pan, but tried it anyway. The cake turned out about half as high as I would normally expect, but a nice size for breakfast. I will use less cinnamon next time because it masked the banana flavor too much for me. Good texture and flavor. - 5/14/09