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Banana Streusel Coffee Cake

Ingredients
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2 Large
  Ripe bananas 3 , mashed to make 1 1/3 cup
  Vanilla extract 1 Teaspoon
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Sour cream 8 Ounce (1 Container)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Sugar 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Sifted powdered sugar 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Tablespoon
Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in banana and vanilla.
Combine flour and next 3 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Combine pecans, 2 tablespoons sugar, and cinnamon.
Pour half of batter into a greased and floured 12-cup Bundt pan; sprinkle with pecan mixture.
Pour remaining batter over pecan layer.
Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
Combine powdered sugar and water, stirring until smooth.
Spoon glaze over cooled cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Banana
Preparation Time: 
5 Minutes

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