Banana Cream Cake

Patti Jones

By
@patticake1057

This cake is always a little different texture due to the ripeness of the bananas, but always good and so very moist! This cake won a Best of Cake Category Blue Ribbon for me at our annual County Farm Fair in 2006. This is a favorite of my family. A good way to use bananas that are too ripe to eat!


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Serves:

12-16 depending on size of pieces of cake

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

CAKE INGREDIENTS:

2 c
ap flour
1 tsp
baking soda
1/4 tsp
salt
2 tsp
vanilla
1/2 c
butter, softened
1-1/2 c
granulated sugar
2 large
eggs
3/4 c
sour cream
1-1/3 c
mashed ripe bananas

FROSTING INGREDIENTS:

1- 8 OZ. pkg
cream cheese, softenend
1/4 c
butter, softened (only butter)
1 tsp
vanilla
4 c
10xx sugar

Directions Step-By-Step

1
Combine flour, baking soda and salt in a medium bowl. Set aside.
2
Mash bananas in a small bowl, set aside
3
Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, about 3-5 minutes.
4
Add the eggs, beat another minute. Mix in the sour cream and vanilla until well combined.
5
Add the dry ingredients alternately with the bananas, mixing well after each addition. The last addition should be the bananas. Batter will be thick and creamy.
6
Grease a 9x13x2 pan. Spoon in the batter and smooth the top over with the back of a spatula.
7
Bake in a 350 degree oven for at least 30-40 minutes. Touch the center for springback or use a toothpick to test for doneness. The cake will not raise high. It is a moist cake.
8
Let cool completely before frosting with cream cheese frosting. Refrigerate and serve, storing leftover cake in the refrigerator.
9
TO MAKE FROSTING:
Beat the butter and the cream cheese together until smooth and creamy. Add the vanilla. Add 10xx sugar one cup at a time until smooth. Frost on cooled cake.
10
You can cut the frosting recipe in half as you will have plenty frosting leftover.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American