This recipe won a grand prize ribbon for a 4-H student at our county fair. I was there helping that day and got to sample the recipe and I thought it was delicious!!! I often have one of these in the freezer because it is so easy to make and freezes great. The more ripe the bananas the better. Great to have on hand for last minute guests.
Banana Sour Cream Coffeecake (Amy Bradley)
½ c butter
2 c sugar
2 eggs
1c mashed ripe bananas
½ tsp. vanilla
½ c sour cream
2 c flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
Topping and filling
½ c nuts
¼ c sugar
½ tsp. cinnamon
Beat butter and sugar until light. Add vanilla, eggs, bananas and sour cream. Mix. Combine dry ingredients and add to mixture. Use Pam to spray the bundt pan well. Sprinkle half the topping in the bottom of the pan. Spoon in half the batter. Sprinkle the rest of the topping followed by the rest of the batter. Bake at 350 degrees for 45 minutes or until a toothpick inserted comes clean. Cool for 10 minutes and pop out of pan. Freezes well.
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Thank you for sharing the recipe. It sounds delicious and it is great that it freezes well. I'm going to make it and freeze it for when the grandchildren come over.
ReplyDeleteLooks and sounds yummy, thank you for sharing the recipe.I am coming to Lawrence tomorrow..will you be around?
ReplyDeleteLooks like a nice alternative to Banana bread...and the fact if freezes is a bonus for when folks are visiting!
ReplyDeleteLovely! Would you consider sharing this with the readers on my recipe blog at http://rocknrecipes-rocknquilts.blogspot.com?
ReplyDeleteThis sounds really really yummy. Bananas are currently about $15/kg due to cyclones and floods, but this sounds worth the effort!
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