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Banana Coffee Cake with Sour Cream Glaze

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 1
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A moist, flavorful coffee cake made with sweet bananas and topped with a tart sour cream glaze.
by: Girl vs Dough
Updated Nov 7, 2014
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  • 1 1/2 sticks butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 2 1/4 cups Gold Medal™ unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 ounces Neufchatel (low-fat) cream cheese
  • 1 cup sour cream (for glaze)
  • 1 cup granulated sugar (for glaze)
  • 1/2 teaspoon baking soda (for glaze)


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I always thought coffee cake – like platform shoes, zoot suits and CD players – had gone out of style.

    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!
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