Banana Sour Cream Cake

Laurie Sanders

By
@rhinemaidens3

I got this recipe out of the Kraft Foods magazine some time ago but finally got around to trying it out last night. WOW! Banana cakes are always moist and nice with cream cheese frosting but this blows all other banana cakes out of the water. It is moist but light and delicious.


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Comments:

Serves:

16

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

FOR THE CAKE

1 box
yellow cake mix
1 c
mashed ripe bananas (2 or 3)
1 c
sour cream
3 large
eggs
1/4 c
vegetable oil

FOR THE FROSTING

8 oz
cream cheese
1/2 c
butter
16 oz
powdered sugar
2 tsp
vanilla extract

OPTIONAL TOPPING:

1 c
finely chopped walnuts

Directions Step-By-Step

1
Heat oven to 350 degrees. Beat the first five ingredients with a mixer on low speed until moistened. Scrape the bowl and beat on medium speed for two minutes. Pour into greased and floured 9x13 pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2
Beat cream cheese and butter together, gradually beat in the sugar and the vanilla. Frost cooled cake and sprinkle with walnuts if you desire.
3
This cake can be made as a layer cake as well and it probably would be best to keep it refrigerated.

About this Recipe

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