From: recipelink.com

Banana-Sour Cream Coffee Cake
Date: Tue, 12 Nov 1996
From: Kaye Sykes
To: EAT-L Digest

CAKE:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
- - - - -
1 cup butter or margarine -- softened
1 cup sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2-3 ripe bananas -- mashed

NUT MIXTURE:
3 tablespoons sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts

GLAZE:
1 1/2 cups powdered sugar
3/4 teaspoon vanilla
3 tablespoons milk
1/4 cup chopped pecans or walnuts -- optional

Preheat oven to 350F. Grease and flour a bundt or 9" tube pan.

Sift together flour, baking powder, and salt. Set aside.

Prepare nut mixture: Combine sugar, cinnamon , and nuts in a small bowl. Set aside.

Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla, and bananas. Stir in the flour mixture.

Pour 1/3 of the cake batter into the prepared baking pan. Sprinkle with 3/4 cup of the nut mixture. Spoon remaining batter over the nut mixture, then sprinkle with remaining nut mixture. Bake in preheated oven for 1 hour, or until toothpick inserted in center come out clean. Cool on a rack for 10 minutes, then remove from pan and continue to cool.

For glaze: Mix powdered sugar, vanilla, and milk until smooth, adding more milk if necessary.

Drizzle over cooled coffee cake and garnish with additional nuts, if desired.