Banana Nut Cake Recipe
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This Banana Nut Cake Recipe is a great alternative to banana bread to use up those ripe bananas. The addition of sour cream gives this cake a moist and tender crumb. Bake it before church on sunday morning; and let it sit to cool on the wire cooling rack
during services. When you come home the fresh baked smell of banana bread will draw you into the kitchen; just begging you to cut into the beautiful coffee cake. If it is still slightly warm, that's ok; enjoy it with a good cup of coffee and some good friends. I assure you, your friends will beg you for this banana nut cake recipe.
1 cup chopped pecans
; divided
¾ cup unsalted butter, softened
1-1/2 cups white granulated sugar
2 large eggs
3/4 cup sour cream
1 Tbs. pure vanilla extract
1-1/2 cups ripe bananas, mashed
3 cups all purpose flour
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2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup light brown sugar, packed
1-1/2 tsp ground cinnamon
Preheat oven to 350º F. Grease and flour, or use bakers non-stick cooking spray with flour, a 12 cup bundt pan
or a 10 inch angel food pan
. Sprinkle ½ cup chopped pecans
evenly on the bottom. Combine the sour cream, pure vanilla extract
and bananas, in a medium sized bowl or 4 cup liquid measuring cup; stirring well and set aside. In a one gallon Ziploc bag, combine flour baking powder, baking soda, and salt. Seal bag and shake well to thoroughly combine; set aside. In a small bowl combine the remaining ½ cup of chopped pecans with the brown sugar and cinnamon. Mix well with a fork and set aside.
With an
Spread one half of the batter on top of the pecans in the prepared pan. Follow with one half of the pecan and brown sugar mixture. With a butter knife gently swirl the pecan mixture into the first layer of batter. Spread the remaining batter on top of that and finish with the remaining pecan mixture. Again gently swirl the pecan mixture into the batter.
Bake for 55-60 minutes or until a toothpick stuck into the center comes out clean. Allow the cake to cool in it’s pan on a wire cooling rack
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