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BANANA WALNUT COFFEE CAKE

(Makes one 10 inch tube cake)

-WALNUT AND SUGAR SPRINKLE
1-1/2 c. chopped walnuts
1/3 c. sugar
1 tbsp. ground cinnamon

BANANA BATTER
2 c. all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
2 eggs
1 c. sour cream
2 ripe bananas, mashed
1 firm ripe banana, for slicing
1 tbsp. pure vanilla extract
Confectioners sugar (optional)

Preheat oven to 350 degrees. Butter a 10 inch tube pan; dust with flour, tapping out excess, and set aside. Combine walnuts, sugar and cinnamon in a small bowl. Set aside. To make banana batter, sift together the flour, baking powder and salt onto a sheet of waxed paper. Set aside. In a large bowl, cream the butter with an electric mixer on high until light. Gradually beat in the eggs, one at a time. Beat in sour cream, mashed bananas and vanilla. Change mixer speed to low and 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 remaining batter and scatter rest of walnut and sugar sprinkle over top. Bake about 1 hour and 15 minutes, when skewer inserted comes out clean. Cool in pan on rack for 20 minutes. Carefully loosen the cake from the sides then invert onto wire rack turning right side up. Sprinkle with confectioners sugar, if desired.