Banana Coffee Cake

Banana Coffee Cake

4 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Banana Coffee Cake calories by ingredient
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Light and Fluffy Light and Fluffy
Number of Servings: 16


    1 cup flour
    1/4 cup Margarine or butter
    8 Tbls. sugar
    1 egg
    1/2 cup ripe banana, mashed
    1/4 cup light or reg sour cream
    1/2 tsp. baking powder
    1/2 tsp, baking soda
    1/8 tsp. salt
    cinnamon (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.


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Member Ratings For This Recipe

  • Very Good
    3 of 3 people found this review helpful
    Very nice flavour, but 16 servings is a bit of a stretch...I got 12 very small servings after cooking it in a loaf pan because I could see that there was not enough batter for the bundt. But, very tasty...thanks for sharing! - 5/21/08

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  • 2 of 2 people found this review helpful
    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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  • 1 of 3 people found this review helpful
    I am going to make this today, but will double the recipe I think. thanks for sharing! - 6/6/09

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  • Very Good
    1 of 1 people found this review helpful
    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

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  • We did lightly glaze the top, but would have been good without the icing. - 4/13/15

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  • I made this recipe, I first did not know if i would like it, but it turned out to be good. It does not make that much so it would not be that good to make for a lot of people. - 4/22/13

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  • Made it in an 8x8 pan on bake in the toaster oven due to a broken oven. It came out absolutely delicious! Followed the recipe to a T and wouldn't change a thing. - 7/9/12

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  • Very Good
    0 of 1 people found this review helpful
    used ww flour. i changed the butter to 6T. canola oil. used 4T. splenda and 4T. honey. used 3/4c. banana and plain lowfat yogurt for sour cream. 1/4 tsp. cinnamon and 1/4 tsp. vanilla. will try with walnuts next time. - 4/26/11

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  • Very Good
    0 of 2 people found this review helpful
    sounds good - 10/15/10

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  • Tastes good and fluffy, but it is missing something. More cinnamon or banana flavoring. - 1/28/10

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  • Very Good
    0 of 1 people found this review helpful
    Enjoyed this for breakfast. - 2/19/08

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  • Very good flavor and easy to make. Thank you for sharing. - 2/19/08

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  • Perfect when I'm craving bananas. - 3/13/07

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  • Wonderful flavor! - 3/13/07

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