Sour Cream Banana Coffee Cake
Sour Cream Banana Coffee Cake Recipe from USA
Introduction
Sour Cream Banana Coffee Cake is a delicious and moist dessert that combines the flavors of ripe bananas, sour cream, and a hint of cinnamon. This coffee cake is perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee.
History
The origins of Sour Cream Banana Coffee Cake are not well-documented, but it is believed to have originated in the United States. This recipe has been passed down through generations and has become a popular choice for those looking for a comforting and indulgent dessert.
Ingredients
- 0.5 cup semisweet chocolate chips, chopped
- 0.5 cup walnuts, chopped
- 2 tsp ground cinnamon
- 1.75 cup sugar
- 0.5 cup unsalted butter, softened
- 3 eggs
- 2 ripe bananas
- 1 - 8 oz (227 g) container of sour cream
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- a Bundt pan
- perhaps more chocolate chips
- a powerful mixer
How to prepare
- Heat the oven to 350°F (177°C). Lightly coat a 12-cup Bundt pan with vegetable cooking spray.
- In a small bowl, combine chocolate chips, walnuts, 0.5 tsp of cinnamon, and 0.25 cup of sugar.
- In a large bowl, using an electric mixer on medium speed, beat the butter with the remaining sugar until light and fluffy.
- Reduce the speed to low and add the remaining cinnamon and the rest of the ingredients. Beat for 3 minutes or until the mixture is smooth.
- Sprinkle one-third of the chocolate nut sugar mixture on the inside of the pan. Drop in half of the batter. Sprinkle another third of the sugar mixture. Drop in the remaining batter.
- Sprinkle the rest of the sugar mixture on top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
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Variations
- Add a streusel topping for extra crunch and sweetness.
- Swap out the walnuts for pecans or almonds for a different flavor profile.
- Drizzle a simple glaze made of powdered sugar and milk over the top for added sweetness.
Cooking Tips & Tricks
Make sure your bananas are ripe for the best flavor and texture in the coffee cake.
- Be sure to mix the batter until it is smooth to ensure a light and fluffy cake.
- Use a Bundt pan for a beautiful presentation, but you can also use a regular cake pan if needed.
- Allow the cake to cool completely before slicing to ensure clean cuts.
Serving Suggestions
Serve Sour Cream Banana Coffee Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Techniques
Be sure to properly mix the batter to ensure a light and fluffy cake.
- Use a toothpick to test for doneness by inserting it into the center of the cake. If it comes out clean, the cake is ready.
Ingredient Substitutions
You can use any type of nuts in place of walnuts, such as pecans or almonds.
- If you don't have sour cream, you can use Greek yogurt as a substitute.
Make Ahead Tips
Sour Cream Banana Coffee Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Presentation Ideas
Serve the Sour Cream Banana Coffee Cake on a decorative cake stand for a beautiful presentation. Dust with powdered sugar for an elegant touch.
Pairing Recommendations
Enjoy a slice of Sour Cream Banana Coffee Cake with a hot cup of coffee or a glass of milk for a delightful treat.
Storage and Reheating Instructions
Store any leftover Sour Cream Banana Coffee Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for a few seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.
Nutrition Information
Calories per serving
Each serving of Sour Cream Banana Coffee Cake contains approximately 320 calories.
Carbohydrates
Each serving of Sour Cream Banana Coffee Cake contains approximately 45 grams of carbohydrates.
Fats
Each serving of Sour Cream Banana Coffee Cake contains approximately 12 grams of fat.
Proteins
Each serving of Sour Cream Banana Coffee Cake contains approximately 5 grams of protein.
Vitamins and minerals
Sour Cream Banana Coffee Cake is a good source of potassium, vitamin C, and vitamin B6 from the bananas.
Alergens
This recipe contains nuts and dairy in the form of walnuts and sour cream, which may be allergens for some individuals.
Summary
Sour Cream Banana Coffee Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals from the bananas.
Summary
Sour Cream Banana Coffee Cake is a delicious and indulgent dessert that is perfect for any occasion. With the combination of ripe bananas, sour cream, and a hint of cinnamon, this coffee cake is sure to be a hit with your family and friends.
How did I get this recipe?
I remember the joy I felt when I first discovered this recipe for Sour Cream Banana Coffee Cake. It was a warm summer day, and I had just returned from visiting my dear friend Martha, who had shared the recipe with me. Martha was a wonderful cook, and I always loved trying out new recipes she had collected over the years.
As I sat down with a cup of tea and a slice of the delicious coffee cake she had made, I couldn't help but ask her for the recipe. She smiled warmly and handed me a faded index card with the handwritten instructions. I could tell that this recipe was special to her, and I was honored that she was willing to share it with me.
The next day, I gathered all the ingredients and got to work in my own kitchen. The scent of ripe bananas and cinnamon filled the air as I mixed together the sour cream, butter, sugar, and eggs. I added in the mashed bananas and flour, folding everything together gently until the batter was just combined.
As I poured the batter into the prepared pan, I couldn't help but think about all the memories Martha must have had attached to this recipe. I imagined her baking this coffee cake for her family on lazy Sunday mornings, or serving it to guests at a dinner party. I could almost hear the laughter and chatter of friends gathered around her kitchen table, enjoying this delicious treat.
As the cake baked in the oven, I whipped up a simple glaze of powdered sugar and milk to drizzle over the top. The aroma of warm cinnamon and bananas filled the house, making my mouth water in anticipation. When the timer finally dinged, I pulled the cake out of the oven and let it cool before slicing into it.
The first bite was pure heaven. The cake was moist and tender, with a subtle tanginess from the sour cream and a hint of sweetness from the ripe bananas. The cinnamon added a warm, comforting flavor that reminded me of cozy evenings spent by the fireplace.
I knew right then and there that this recipe would become a staple in my own kitchen. I made it for every family gathering, every special occasion, and even just for a simple Sunday brunch. Each time I baked it, I thought of Martha and the friendship we shared, and how food has a way of bringing people together in a way that nothing else can.
Over the years, my Sour Cream Banana Coffee Cake became a beloved recipe among my family and friends. It was requested for birthdays, holidays, and just because. I loved sharing the recipe with others, just as Martha had shared it with me, passing down the tradition of homemade baking from one generation to the next.
As I sit here now, reflecting on that warm summer day when I first discovered this recipe, I am filled with gratitude for the friendships I have made and the memories I have created in my kitchen. Food has a way of connecting us to our past, to the people we love, and to the simple joys of life. And for that, I am truly thankful.