This Banana Sour Cream Coffee Cake by Sharon Gorrell is almost too pretty to eat. I said almost! Enjoy her FULL RECIPE! 

1 cup all-purpose flour
1/2 stick butter, softened
6 tbsp. white sugar
1 egg, lightly beaten
1/4 cup sour cream
2 medium bananas, mashed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 tsp. vanilla
3 tbsp brown sugar
1/4 tsp. cinnamon
1/4 cup chopped walnuts

2 cups confectioners sugar
1 tbsp. melted butter
1-2 tbsp. half and half

1. In medium sized bowl sift together flour, baking powder, baking soda and salt.
2. In larger bowl cream together butter and white sugar. Add egg. Add sour cream and bananas, mix in lightly in low speed of mixer. Stir in vanilla. Add flour mixture just until incorporated. Don’t over beat. Stir with spatula. Spray bundt pan with baking spray. I like Pillsbury. Pour half of batter in pan and spread around. Mix together brown sugar, cinnamon and nuts. Sprinkle around center of batter. With spatula drop remaining batter and spread around lightly. Bake at 350 degrees for 30 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in baking rack for 10 minutes. Place plate over pan and invert on to plate. Cool completely before glazing. Add 1 a time to confectioners sugar. Add cinnamon and melted butter. Glaze is good when drizzles slowly from spoon. Pour over cake. Top with whole or chopped walnuts. Enjoy. Best when refrigerated.