Banana Sour Cream Cake

Name: Banana Sour Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: American
Ingredients: BANANA-SOUR CREAM CAKE; 1 pkg (2 layer size) yellow cake mix; 3 large eggs; 1 c mashed ripe bananas (about 3 medium); 1 c sour cream; 1/4 c oil; ICING; 1 pkg (8 oz.) cream cheese, softened; 1/2 c (1 stick) butter, softened; 1 pkg (16 oz.) powdered sugar (about 4 cups); 1 c walnut pieces, finely chopped

By Kim Biegacki
@pistachyoo

This banana cake is very moist and also light in texture. It is a wonderful cake even without the icing, but if you love your cream cheese frostings you'll want to add it too. Any type of icing would be delicious.
Most recently, I tried a chocolate glaze on top with sliced almonds and it was delish. Next, I want to try a peanut butter icing and see how that pairs with it. It is an easy cake to get creative with.

I found this recipe in one of my Kraft magazines.

I hope you enjoy.

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

16 servings

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

BANANA-SOUR CREAM CAKE
1 pkg

(2 layer size) yellow cake mix
3 large

eggs
1 c

mashed ripe bananas (about 3 medium)
1 c

sour cream
1/4 c

oil
ICING
1 pkg

(8 oz.) cream cheese, softened
1/2 c

(1 stick) butter, softened
1 pkg

(16 oz.) powdered sugar (about 4 cups)
1 c

walnut pieces, finely chopped
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How to Make Banana Sour Cream Cake

Step-by-Step

Preheat oven to 350 degrees. Greas and flour 13X9-inch baking pan, set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bowl. Beat on medium speed for 2 minutes and then pour into your pan.
Bake for 35 minutes or until wooden toothpic comes out clean. Cool on a wire rack.
Fix your icing Combine your cream cheese and butter together with mixer on medium speed. Gradually add sugar and blend after each addition till you have added all sugar.
Remove cake from pan; cut crosswise in half. Next freeze both layers for at least 20 minutes before frosting. (This helps to set the crumbs on the cut edges.) Frost in between layers and then place one on top of another and ice the entire outside of cake. Once completed carefully press walnuts into the frosting on sides of cake. Store in refrigerator.
Nutritional values:
490 calories, 26g total fat, 10g saturated fat, 85mg cholesterol, 330mg sodium, 59g carbohydrates, 1g dietary fiber, 47g sugars, 5g protein.

(This picture I added a chocolate glaze and sliced almonds instead of walnuts. It gave it another beautiful look to it.)
Aug. 31, 2015 --- Made this yummy cake for my sweet friend Courtnei's daughter, Isabella to celebrate her 4th birthday.