|Banana Sour Cream Coffee Cake
||[Oct. 21st, 2007|02:11 pm]
1-1/4 cup sugar, divided into 1/4 cup & 1 cup
1/2 cup chopped pecans
1 tsp ground cinnamon
1/2 cup butter/margarine, softened
2 large eggs egg replacement or clabbered buttermilk
1 cup mashed banana (2 bananas)
1/2 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350.
Stir together 1/4 cup sugar, pecans, & cinnamon; sprinkle 1/2 the mixture in a well-greased bundt pan.
Beat butter at medium speed until creamy.
Gradually add remaining 1 cup sugar, beat 5 to 7 minutes til light & fluffy.
Add eggs 1 at a time, beating just until yellow disappears. add egg replacement
Add banana, sour cream & vanilla. Beat at low speed just until blended.
Combine flour, powder, soda & salt. Fold into butter mixture.
Pour 1/2 the batter into prepared pan. Sprinkle with remaining pecan mixture.
Top with remaining batter.
Bake for 45 minutes or until a wooden pick comes out clean.