banana sour cream cake
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.
prep time
20 Min
cook time
35 Min
method
Bake
yield
16 serving(s)
Ingredients
- FOR THE CAKE
- 1 box yellow cake mix
- 1 cup mashed ripe bananas (2 or 3)
- 1 cup sour cream
- 3 large eggs
- 1/4 cup vegetable oil
- FOR THE FROSTING
- 8 ounces cream cheese
- 1/2 cup butter
- 16 ounces powdered sugar
- 2 teaspoons vanilla extract
- OPTIONAL TOPPING:
- 1 cup finely chopped walnuts
How To Make banana sour cream cake
-
Step 1Heat 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.
-
Step 2Beat cream cheese and butter together, gradually beat in the sugar and the vanilla. Frost cooled cake and sprinkle with walnuts if you desire.
-
Step 3This cake can be made as a layer cake as well and it probably would be best to keep it refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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