Banana Sour Cream Coffee Cake
Treat yourself to the ultimate comfort bake with this Banana Sour Cream Coffee Cake, a delightful twist on the classic coffee cake that combines the natural sweetness of ripe bananas with the tangy richness of sour cream. This moist and tender cake is layered with a fragrant cinnamon-sugar topping and can be enhanced with the crunch of chopped walnuts or pecans for added texture. Perfect for brunch, dessert, or an afternoon treat, this easy-to-make recipe comes together in just over an hour and serves up to 12. The pairing of warm cinnamon, buttery richness, and the subtle banana flavor will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Cinnamon
- 0.5 cup Unsalted butter, melted
- 1 cup Sour cream
- 3 medium Ripe bananas, mashed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a similar-sized bundt pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and 1 teaspoon of cinnamon.
In a separate medium bowl, mix the melted butter, sour cream, mashed bananas, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir until just combined—do not overmix.
In a small bowl, combine the remaining 0.5 teaspoons of cinnamon with 2 tablespoons of granulated sugar to create a cinnamon-sugar topping.
If using, gently fold the chopped walnuts or pecans into the cake batter.
Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon-sugar topping over the batter.
Pour the remaining batter into the pan and spread it evenly. Sprinkle the remaining cinnamon-sugar mixture on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool completely in the pan on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 610.7 g | 222% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 334.0 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 586 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
