Banana Walnut Coffee Cake

Recipe Ingredients

		Walnut and Sugar Sprinkle
1 1/2 cups	219g / 7.7oz	Chopped walnuts
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Ground cinnamon
		Banana Batter
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Unsalted butter - softened
2 cups	396g / 13oz	Sugar
2		Eggs
1 cup	237ml	Sour cream
2		Ripe bananas - mashed
1		Firm banana - for slicing
1 tablespoon	15ml	Pure vanilla extract
		Optional
		10x confectioners' sugar

Recipe Instructions

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 powder, 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 until it is light. Gradually beat in the sugar and continue beating until light and fluffy. Change the mixer speed to medium. Beat in the eggs, one at a time, beating well after each addition, then beat in the sour cream, mashed bananas, and the vanilla.

Change speed to low. Beat in the flour mixture, just until 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 until a skewer inserted halfway between the sides and the tube of the pan comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack for 20 minutes. Carefully loosen the cake from the sides and tube of the pan, then invert onto a wire rack and turn right-side-up. Serve warm or cool, sprinkled with sifted confectioners' sugar, if desired. This recipe yields one 10-inch tube cake.

Source:
COFFEE CAKES by Ceri Hadda (c) 1992 - Simon & Schuster, New York - 248 pages - $18.95 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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