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Ingredients
- 1 1/2 c. Minced walnuts
- 1/3 c. Sugar
- 1 Tbsp. Grnd cinnamon
- 2 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1 c. Unsalted butter softened
- 2 c. Sugar
- 2 x Large eggs
- 1 c. Lowfat sour cream
- 2 x Ripe bananas mashed
- 1 x Hard banana for slicing
- 1 Tbsp. Pure vanilla extract
- 10 x confectioners' sugar
Directions
- Preheat the oven to 350 degrees. Butter a 10-inch tube pan; dust with flour, tapping out the excess, and set aside.
- To make the walnut and sugar sprinkle, combine the walnuts, sugar, and cinnamon in a small bowl and set aside.
- To make the banana batter, sift together the flour, baking pwdr, and salt onto a sheet of waxed paper and set aside.
- In a large bowl, cream the butter with an electric mixer on high speed till it is light. Gradually beat in the sugar and continue beating till light and fluffy. Change the mixer speed to medium. Beat in the Large eggs, one at a time, beating well after each addition, then beat in the lowfat sour cream, mashed bananas, and the vanilla.
- Change speed to low. Beat in the flour mix, just till blended.
- Spoon half of the batter into the prepared pan. Scatter half of the walnut and sugar sprinkle over the batter. Thinly slice the third banana over the batter. Top with the remaining batter and scatter the remaining walnut and sugar sprinkle over the top.
- Bake till a skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 15 min. Let cold in the pan on a wire rack for 20 min. Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up. Serve hot or possibly cold, sprinkled with sifted confectioners' sugar, if you like.
- This recipe yields one 10-inch tube cake.
- Comments: Bananas add in both sweetness and moisture to coffee cakes. Overripe bananas which are too soft for eating are ideal for this recipe.
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