banana sour cream cake
(4 ratings)
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.
(4 ratings)
yield
16 serving(s)
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For banana sour cream cake
- FOR THE CAKE
-
1 boxyellow cake mix
-
1 cmashed ripe bananas (2 or 3)
-
1 csour cream
-
3 lgeggs
-
1/4 cvegetable oil
- FOR THE FROSTING
-
8 ozcream cheese
-
1/2 cbutter
-
16 ozpowdered sugar
-
2 tspvanilla extract
- OPTIONAL TOPPING:
-
1 cfinely chopped walnuts
How To Make banana sour cream cake
-
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.
-
2Beat cream cheese and butter together, gradually beat in the sugar and the vanilla. Frost cooled cake and sprinkle with walnuts if you desire.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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