Delicious Banana Pecan Sour Cream Coffee Cake Recipe
Welcome to the enchanting world of baking at Love With Recipes! Today, we’ll be indulging in a moist and flavorful Banana Pecan Sour Cream Coffee Cake that perfectly combines the sweetness of ripe bananas with the rich, nutty flavor of pecans, making it an irresistible treat for breakfast or as a delightful afternoon snack. This cake is not just a dessert; it’s a comforting hug in every bite, perfect for sharing with family and friends.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (approximately 12 servings)
- Category: Breads
- Keywords: Fruit, Nuts, Oven, < 4 Hours
Description
This Banana Pecan Sour Cream Coffee Cake is a moist and flavorful treat that is simple to make and even more enjoyable to share. With its delightful combination of bananas, pecans, and a rich sour cream base, this cake is sure to become a family favorite. Whether served warm with a cup of coffee or at room temperature, it’s a perfect addition to any gathering.
Ingredients
To make this luscious Banana Pecan Sour Cream Coffee Cake, gather the following ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Chopped pecans |
| 1/4 cup | Granulated sugar |
| 1/2 teaspoon | Ground cinnamon |
| 1/2 cup | Unsalted butter, softened |
| 1 cup | Granulated sugar |
| 2 large | Eggs |
| 1 cup | Mashed ripe bananas (about 2 medium bananas) |
| 1 teaspoon | Vanilla extract |
| 1/2 cup | Sour cream |
| 2 cups | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1/2 teaspoon | Baking soda |
| 1/4 teaspoon | Salt |
Nutritional Information
Each serving of this delectable coffee cake is packed with flavor and energy. Here’s the nutritional breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360.5 |
| Total Fat | 14.0 g |
| Saturated Fat | 6.7 g |
| Cholesterol | 59.8 mg |
| Sodium | 255.4 mg |
| Total Carbohydrates | 40.9 g |
| Dietary Fiber | 1.4 g |
| Sugars | 22.7 g |
| Protein | 4.1 g |
Instructions
Follow these detailed steps to create your Banana Pecan Sour Cream Coffee Cake:
-
Prepare the Topping:
In a medium bowl, combine the chopped pecans, 1/4 cup of granulated sugar, and the ground cinnamon. Mix well and set this mixture aside. This will create a delightful topping that adds texture and flavor to your cake. -
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. The air incorporated during this step is crucial for a light cake texture. -
Add the Wet Ingredients:
Next, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, slowly add in the mashed ripe bananas and vanilla extract. Alternate adding the sour cream and mixing until everything is well combined. This will create a rich, moist batter. -
Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake. -
Layer the Cake in the Pan:
Preheat your oven to 350°F (175°C). Prepare a well-greased 10-inch bundt pan. Sprinkle half of the topping mixture into the bottom of the pan, creating a flavorful base. Then, pour half of the batter over the topping. Next, sprinkle the remaining topping mixture over this layer, followed by pouring the rest of the batter on top. -
Bake the Cake:
Place the bundt pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your cake as it nears the end of the baking time. -
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack to cool completely. This cooling process will help retain the moisture and enhance the flavor of the cake. -
Enjoy:
Once cooled, slice your Banana Pecan Sour Cream Coffee Cake and enjoy it plain or with a drizzle of icing for added sweetness. It pairs beautifully with a hot cup of coffee or tea, making it an excellent choice for breakfast, brunch, or an afternoon treat.
Tips for the Perfect Coffee Cake
- Banana Ripeness: For the best flavor, use very ripe bananas that are speckled with brown spots. They should be soft and easy to mash.
- Pecan Alternatives: If you don’t have pecans on hand, feel free to substitute walnuts or any other nuts of your choice, as they will still provide a delightful crunch.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness. The flavors will deepen over time, making it even more delicious!
- Freezing: This cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight when ready to enjoy.
In conclusion, this Banana Pecan Sour Cream Coffee Cake is not just a recipe; it’s an experience of warmth and flavor that invites you to slow down and savor the moment. It’s perfect for family gatherings, coffee dates, or simply as a delightful pick-me-up throughout the week. Share it with those you love and relish in the joy it brings. Visit lovewithrecipes.com for more inspiring recipes that will fill your kitchen with delicious aromas and your hearts with happy memories!
