Ingredients for Banana Pecan Sour Cream Coffee Cake
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- Butter (not used in recipe; 1/2 cup vegetable oil is specified)
- 2 large eggs
- 3 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
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How to Make Banana Pecan Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash bananas until smooth. Add sour cream, oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
127 g
Sugar
1089g
Fat
401g
Carbs
163g
