• Filling:
  • ½ cup brown sugar, packed
  • ½ cup pecans, chopped
  • 2 teaspoons cinnamon
  • Cake:
  • 2 cups flour
  • 1 teaspoon instant coffee powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 ripe banana, mashed
  • 2 teaspoons vanilla
  • Glaze:
  • 1 tablespoon butter, melted
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • 3-4 teaspoons milk

A sweet and decadent cake that won’t be around for long
Tales of the Dinner Belle
By Brenda Stanley
I write often about my husband’s love of sweets and is lack of willpower whenever I bake, well this recipe is one that I too can’t resist. My Banana Sour Cream Streusel Cake is nothing less than divine. It combines and rich and moist banana cake with a sweet and nutty filling. It is then smothered in a vanilla glaze. It sounds difficult to make, but it really isn’t. There are several steps, but they are simple and when you are finished and are enjoying that first piece, you will be wishing you doubled the recipe. I make this cake in a loaf pan, but you can also use a cake pan or even a Bundt pan. And even though you will want to dive into this cake immediately, make sure you give the glaze at least an hour to set. It will be worth the wait.
Belle’s Banana Sour Cream Streusel Cake
Filling:
½ cup brown sugar, packed
½ cup pecans, chopped
2 teaspoons cinnamon
Cake:
2 cups flour
1 teaspoon instant coffee powder
¾ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter, softened
1 cup sugar
2 eggs
½ cup sour cream
¼ cup buttermilk
1 ripe banana, mashed
2 teaspoons vanilla
Glaze:
1 tablespoon butter, melted
½ cup powdered sugar
½ teaspoon vanilla
3-4 teaspoons milk
For the filling, combine all ingredients in a medium bowl and set aside. For the cake, whisk together the flour, instant coffee, baking soda, and salt in a bowl and set aside. Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Beat in the sour cream, buttermilk, banana, and vanilla. Add the flour mixture to the wet all at once and stir just until mixed, do not over-mix. Spread ⅓ of the batter on the bottom of a well-greased 9 by 5 inch loaf pan, and then sprinkle ⅓ of the filling on top of the batter. Repeat this 2 times, ending with a layer of the filling on top. Bake until the loaf is golden and a toothpick inserted into the center comes out clean, about 60 minutes. Cool the bread in the loaf pan on a wire rack. Once cool, whisk together all ingredients for the glaze (adding the milk gradually as needed). Remove the loaf from the pan and drizzle the glaze on top. Allow the glaze to set before slicing.