Sour Cream Banana Coffee Cake | Gay Lea
Serve a crowd with this moist and tender coffee cake featuring ripe bananas,
toasted pecans and warm cinnamon – perfect for any occasion.
Yields: 12
Preparation: 1 hour (+ 5 minutes cooling time)
To toast pecans, scatter in an even layer on large baking sheet and bake in
350°F (180°C) oven for 8 to 10 minutes or until fragrant. Let cool
completely
before chopping.
Ingredients
1/2 cup (125mL)
GAY LEA - Unsalted Butter
1/2 cup (125mL)
GAY LEA - Lactose Free Sour Cream
1 1/2 cups (375mL) granulated sugar, divided
2 eggs
1 cup (250mL) bananas, mashed
1/2 tsp (2mL) vanilla extract
2 cups (500mL) all purpose flour
1 tsp (5mL) baking powder
1 tsp (5mL) baking soda
1/2 tsp (2mL) salt
3/4 cup (175mL) pecans, chopped toasted
1/2 tsp (2mL) cinnamon, ground
1/4 cup (60mL) icing sugar
Instructions
Preheat oven to 350°F (180°C). Grease Bundt pan and set aside.
Using electric mixer, beat 1 cup (250 mL) sugar with butter until light and
fluffy. Add eggs, one at a time, until fully incorporated. Beat in bananas,
sour cream and vanilla. In separate bowl, whisk together flour, baking
powder, baking soda and salt; gently fold into banana mixture just until
combined.
In small bowl, toss together remaining sugar, pecans and cinnamon. Sprinkle
half of the mixture into prepared pan. Top with half of the batter; repeat
layers.
Bake for 40 to 45 minutes or until tester inserted into center of cake comes
out clean. Let cool in pan for 5 minutes. Turn out onto rack; let cool
completely.
Sprinkle with icing sugar. (Can be covered tightly and stored at room
temperature for up to 2 days.)
Serve a crowd with this moist and tender coffee cake featuring ripe bananas,
toasted pecans and warm cinnamon – perfect for any occasion.
Yields: 12
Preparation: 1 hour (+ 5 minutes cooling time)
To toast pecans, scatter in an even layer on large baking sheet and bake in
350°F (180°C) oven for 8 to 10 minutes or until fragrant. Let cool
completely
before chopping.
Ingredients
1/2 cup (125mL)
GAY LEA - Unsalted Butter
1/2 cup (125mL)
GAY LEA - Lactose Free Sour Cream
1 1/2 cups (375mL) granulated sugar, divided
2 eggs
1 cup (250mL) bananas, mashed
1/2 tsp (2mL) vanilla extract
2 cups (500mL) all purpose flour
1 tsp (5mL) baking powder
1 tsp (5mL) baking soda
1/2 tsp (2mL) salt
3/4 cup (175mL) pecans, chopped toasted
1/2 tsp (2mL) cinnamon, ground
1/4 cup (60mL) icing sugar
Instructions
Preheat oven to 350°F (180°C). Grease Bundt pan and set aside.
Using electric mixer, beat 1 cup (250 mL) sugar with butter until light and
fluffy. Add eggs, one at a time, until fully incorporated. Beat in bananas,
sour cream and vanilla. In separate bowl, whisk together flour, baking
powder, baking soda and salt; gently fold into banana mixture just until
combined.
In small bowl, toss together remaining sugar, pecans and cinnamon. Sprinkle
half of the mixture into prepared pan. Top with half of the batter; repeat
layers.
Bake for 40 to 45 minutes or until tester inserted into center of cake comes
out clean. Let cool in pan for 5 minutes. Turn out onto rack; let cool
completely.
Sprinkle with icing sugar. (Can be covered tightly and stored at room
temperature for up to 2 days.)
