After about the umpteenth time the overripened bananas fell out of the freezer, I decided it was high time I did something with them. I’m not a huge banana cake, bread, muffin fan, but I’m always willing to give them another try. And because, we have so many baked goods staring at us all the time, I decided to just take a few slices of this cake for us and send the rest to my brother and his family.
After baking the cake and slicing five perfect slices, I wrapped the rest and put it in the freezer. The plan was to drop it off to my bro’s house the next day on the way to class. Well, the next day I was running a tad late and forgot the cake. The day after that I ran other errands and again forgot about the cake. Last night I peeked into the cake keeper and it looked lonely and empty. What else could I do but take the rest of the Banana Sour Cream Coffee Cake out of the freezer and introduce it to the lonely cake keeper. Please don’t tell my sister-in-law.
Banana Sour Cream Coffee Cake
adapted from Southern Living 1997 Annual Recipes
1 ¼ cups sugar, divided
½ cup walnuts, chopped
1 tsp ground cinnamon
½ cup butter, softened
2 large eggs
1 cup very ripe bananas, mashed
½ cup sour cream
½ tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
Stir together ¼ cup sugar, walnuts and cinnamon; sprinkle half of the mixture into a well-greased 12-cup Bundt pan. Set remaining mixture aside.
Beat butter at medium speed with an electric mixer until creamy, gradually add remaining 1 cup of sugar beating 5-7 minutes.
Add eggs one at a time beating until yolk disappears. Add banana, sour cream and vanilla beating at low speed until blended.
Combine flour and next 3 ingredients; fold into butter mixture. Folding is always the step I want to rush through by just having at it with the mixture. However, a little patience and elbow grease results in a better baked good. Patience is indeed a virtue. Pour half of batter into prepared pan and then sprinkle with the remaining walnut mixture. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick, better known as a skewer inserted in center comes out clean. Cool in pan on a wire rack 10 minutes then remove from pan and cool on a wire rack. No dusting with powdered sugar, no glaze, nada. This is scrumptious totally unadorned. Enjoy!