sticks butter, softened
cups granulated sugar
cups Gold Medal™ unbleached all-purpose flour
teaspoon baking powder
ounces Neufchatel (low-fat) cream cheese
cup sour cream (for glaze)
cup granulated sugar (for glaze)
teaspoon baking soda (for glaze)
Preheat oven to 350°F. In a large bowl, cream butter using a hand-held mixer. Add sugar and eggs and beat on low speed until well combined. Fold in bananas.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Alternate adding flour and cream cheese to the banana mixture, mixing well after each addition with the hand-held mixer on low speed. Mix batter until it is nearly lump-free.
Pour batter into a lightly greased Bundt pan and place in oven. Bake for about an hour, or until a toothpick inserted in the center comes out clean.
Leave cake in Bundt pan to cool while you make your glaze. In a small saucepan over medium heat, stir together sour cream, sugar and baking soda with a wooden spoon. Stir constantly until mixture reaches a boil; boil for about a minute, then remove from heat.
Invert Bundt pan onto a cooling rack. While both cake and glaze are still hot, spoon glaze evenly over cake (make sure you have parchment paper or paper towel under your cooling rack for this step). Allow cake to cool completely before serving.
It seemed like all coffee cakes had sticky-sweet filling, sugary streusel topping and even more sugary frosting drizzled over that. It was tasty, sure, but it was nothing new.
I admit I’d given up a bit on coffee cake for a while – the minute I saw it, I knew what it would taste like, and that was enough for me to pass. But it was time to rekindle my relationship with coffee cake once and for all, homemade-style. This Banana Coffee Cake with Sour Cream Glaze was up for the challenge!
Though I can’t eat bananas (unfortunately, I’m very allergic), the smell of this concoction while I was mixing it up was enticing. Once it was in the oven and scents of cream cheese, butter and bananas wafted throughout the kitchen, I knew that coffee cake and I were at peace once again.
And when you combine the delicious scents of the cake with sweet and tart sour cream glaze? My friends, this is a whole new dimension of coffee cake.
This recipe renders a dense, rich cake, so even one slice of the stuff will fuel you for the morning. It’s moist and cake-like, and (from what I hear) the flavors of banana, butter and cream cheese all whipped together under a thin coating of sour cream glaze work very well together.
It’s the perfect thing to eat on a leisurely weekend morning or afternoon, or when you’ve got company and want to surprise them with a delicious (yet easy-to-make) homemade breakfast. It’s also the perfect thing to make when you’re tired of run-of-the-mill coffee cakes and want to change it up a bit. But some things – cough, Zubaz pants, cough – aren’t meant for a comeback.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Sour Cream Banana Bundt Cake is a family favorite and great to serve for any occasion.
This Sour Cream Banana Bundt Cake is light, moist and easy. This will quickly become a recipe you will go to when you need something to serve friends and family for dessert or with coffee. This cake is great to take to a pot luck or any outing. It keeps well in the refrigerator or a cool place and has a great banana flavor.
As others have mentioned, this is not a coffee cake. It is a moist chocolate banana cake. I made it as written except I used whole wheat flower, rum instead of coffee, and light sour cream. I used mashed banana plus a mashed banana rum type of jam for extra banana flavor. This is great for kids but I found it boring after a few bites. I'm going to brush it with rum and let it sit a day to add some zing to it. I used the full cup of high quality cocoa and it was perfectly chocolate. I found this to be a good recipe for moist cake but boring flavor.
This is my go-to chocolate cake. I usually double the recipe and freeze the second cake. I use only 1/2 c cocoa per recipe, usually Giardelli unsweetened or better-yet -- Penzy Dutch processed cocoa. I use 2-4 overly ripe bananas and substitute heavy cream or buttermilk for the sour cream or some mixture of these depending on what I have available. I also use dark brown sugar and large eggs. Remember to cream (mix) the butter and sugar together for at least 10 mins with an electric mixer. Test the cake's doneness 10 min in advance of time with a wooden toothpick inserted into the center. If the pick comes out clean (no wet batter clinging), take the cake out of the oven. Dust w/ powdered sugar and cocoa!
Rich, moist and delicious! I used regular flour instead of cake flour, a fresh shot of espresso for the flavoring, and yogurt for the sour cream. The cake was absolutely fabulous! I will DEFINITELY make this one again!
Made this today with some very overripe bananas (I used 4 sm/med) - only other change was I added a bit of cinnamon and used a 9" kuglehopf mold and baked about 48 minutes. This cake was moist, tasty (I think add'l. bananas helped) and perfect. Would definitely make again.
I have made this regularly since it was first published. A HIT with my family and friends. And I don't even like bananas!! :)
Good recipe. I also cut the sugar used 3 very very ripe bananas, net weight 250 g and 85 g cocoa. I substituted single cream, which I soured with lemon, for sour cream that I didn't have but I will follow the other reviewers suggestion next time I'll use buttermilk. It was a moist chocolate cake with very intense banana flavor.
This is really a chocolate cake and the banana flavor is not all that obvious. I'll stick to a more traditional banana cake next time.
Not a coffee cake. With a full cup of cocoa you can't taste the coffee flavoring, either. But this is a delicious chocolate/banana tea/dessert cake, with a very light, moist crumb. Everyone loved it. Takes very little time to put together, too. I used four small- medium bananas and Scharffenberger cocoa, and it was great. Baked for 55-60 minutes in a 9-inch bundt pan (a few crumbs stuck to the tester near the middle, and upon cooling it was perfect).
Next time I have ripe bananas I'll make a regular banana bread with chocolate chips. Just didn't love the flavor here.
Excellent and easy, though I think a better and more accurate name for this recipe might be Chocolate Banana Bundt Cake. Used four bananas as per the recommendation of prior reviewers so that the resulting cake had a nice mixture of chocolate and banana flavors. Very moist. Just brought this to share during the refreshment period after our Quaker Meeting (church service) and it was gobbled up quickly with many compliments offered.
I can't wait for bananas to get ripe. The taste of banana and chocolate together was very pleasing. All in the family loved it.
Good chocolate cake, but the banana undertone is just ok. For a chocolate Bundt cake, I prefer the Mocha Rum and Chocolate Whiskey Cakes on this site. Baked exactly 50 minutes and it was just right.
I love this recipe. I don't usually like cake because it is usually too dry for my taste, but this cake is amazingly moist! I have made it a few times and it has always turned out great. I add about 3/4 cup chocolate chips and once have used buttermilk instead of sour cream. This is a keeper!!
Another great cake not sure why it is considered coffee cake. Could easily be a dessert. Easy and very tasty.
Teaches me to read the reviews! I loved this cake -moist and chocolate-y. I will add double bananas next time, as I could barely taste them. I added cinnamon and cardamom, and substituted a tbs of coffee liquor in place of espresso. Lovely texture!
I am surprised at the low rating this recipe has. My children love it, it is easy to make, and tastes delicious. I make it every time we have 3-4 overripe bananas.
I omitted the coffee, and used nearly 3 bananas. We thought it was very moist, extremely chocolatey and banana-y. I'm not a huge banana lover, but my guests took the recipe. Quite a hit.
I thought this cake was wonderful, but I guess that depends on what you are looking for. I was looking for a recipe that used my very ripe bananas that my children will no longer eat, and I wanted something with more flavor than your average banana bread, therefore this was just fabulous. I used four very ripe bananas, and I too added a glaze( 1/2c. chocolate powder, 3/4c. powd. sugar, 1/2t. vanilla & banana ext., and 2T. fat free milk). I would definitely make this again.
A delicious cake. It has a strange taste that makes you wonder.If i had the chance to rename it i will call it : mistory cake .It`s my family favoruit.
This gets raves every time I make it. Each time that I bring it to work, someone inevitably asks for the recipe. There is nothing wrong w/ the cocoa measurement. I use buttermilk instead of sour cream, as I prefer the texture that buttermilk produces.
The name of this cake is definitely misleading. It is truly a CHOCOLATE cake with a slight hint of banana. The texture is light and moist. I used very ripe bananas, but will try making it again with overly ripe bananas. Hopefully the banana flavor will be more prominent. I added chocolate chips and glazed it with a chocolate/rum glaze.
I wonder if the coco is wrong seams to be way to much, some one needs to check the amount of coco needed
This is definately a chocolate cake. I even increased the bananas from 2 to 4, and decreased the cocoa. It was moist enough, but bo resemblance to a coffee or banana cake.
WONDERFUL, just simply superb! Baking is my passion and I've been at it for many years rarely do I come across a recipe such as this. I loved the light texture coupled with the intense flavor. And what a nice way to use up those ever-present too-ripe bananas :-) Their faint taste + espresso = flavor of liqueur, almost. Too bad the name doesn't accurately reflect the cocoa. I streamlined the mixing procedure (i.e., beat bananas and sour cream right into butter/sugar/etc., then sifted dry ingredients into same bowl). The cake was wonderful a few hours after baking as well as the next day. Usually I play with a recipe the next few times, but with this one, I wouldn't change a thing.
this is really a chocolate cake - misleading title. it's very good, I don't like bananas but I would eat this cake every week - a little moister and richer than your average easy chocolate cake - and maybe healthier? potassium - you can easily use extra bananas
The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don&rsquot get eaten before they get overripe. I&rsquom sure I&rsquom not alone in turning good banana-eating intentions into bread, cake, bars, and anything else that lets me use them.
In fact, I make sure to keep several banana recipes bookmarked for those times I spy perfectly overripe bananas on my kitchen counter. I&rsquom not sure if that makes me overly prepared or just resigned to the fact that we&rsquore likely not to eat all the bananas we buy. In either case, I&rsquoll happily enjoy banana treats like this Sour Cream Banana Coffee Cake.
The last time we got bananas, I was secretly hoping that they&rsquod go uneaten so I could make this cake. I&rsquove had my eye on it for a while for several reasons. First of all, I love the flavor combination of bananas, chocolate, nuts, and cinnamon. Secondly, I do love a good coffee cake. And, of course, I&rsquoll take any excuse to get out a Bundt pan.
The cake was all I wanted it to be and more. It&rsquos less dense and more delicate than most coffee cakes I&rsquove made. The banana flavor is subtle but works so well with that gorgeous ribbon of chocolate, nuts, and cinnamon.
If that sounds good, go check your counter for your current banana status. Then, get to baking or save this one for the inevitable day you want to stop some bananas from going to waste.
1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup)
3/4 cup sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla flavoring
1/2 cup raisins (optional)
Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well. Fold in raisins. Batter will be thick. Spray a bundt pan generously and spread half the batter in the bottom of the pan. Add half the topping from recipe below, spreading over batter. Add the other half of the batter and the rest of the topping. Cook in preheated 350 degree oven 45 to 55 minutes until center is done. Let cool for about 20 minutes before removing from pan. Pour glaze from recipe below over the cooked coffee cake or your can pour glaze over cake when it is served. Enjoy!
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnut or pecan pieces
Whisk together ingredients in bowl.
1 cup confectionery sugar
1 tablespoon corn syrup
2 to 3 tablespoons milk
Whisk ingredients together and pour over cooled cake. (I use a small pitcher like a cream pitcher to pour the glaze over the cake).