Recipe - Banana Sour Cream Coffee Cake

One half cup Butter or margarine
1 cup Sugar
2 Eggs
1 cup Mashed bananas; (I always
put more)
1 teaspoon Vanilla
One half cup Sour cream
1 teaspoon Baking Powder
1 teaspoon Baking Soda
One fourth teaspoon Salt
One fourth cup Chopped nuts
One fourth cup Sugar
One half teaspoon Cinnamon

In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla
and sour cream. Sift together flour, baking powder, soda and salt. Fold
into the creamed mixture, stirring just to blend. In separate bowl, combine
finely chopped nuts, One fourth cup sugar and cinnamon. Sprinkle half over bottom
of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with
remaining nuts and cover with balance of batter.

Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.. I
always test with toothpick. Cool in pan on rack for 10 minutes. Serves
810===(To make it plain, you can eliminate the cinnamon mixture and bake
in tube pan.) I always put the nuts into the plain cake, instead.

You can also substitute 3 egg whites instead of 2 eggs, for less
cholesterol..

Posted to JEWISHFOOD digest by rbusman@juno.com (RITA BUSMAN) on Aug 31,
1998, converted by MM_Buster v2.0l.