Banana-Sour Cream Cake

photo by:kraft

Hundreds of reviewers agree: This banana cake made with sour cream and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.

time

prep:

15 min

total:

1 hr 50 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

cup mashed ripe bananas (about 3)

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

1/4

cup oil

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup butter, softened

pkg. (16 oz.) powdered sugar

cup finely chopped PLANTERS Walnuts

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

Kraft Kitchens Tips

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Neatly Frost the Cake

Freeze cake layers about 20 min. before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. And don't worry if the frosting does not look perfect on the sides of the cake - the nuts will cover any imperfections.

How to Prepare in Round Cake Pans

Prepare cake batter as directed; pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans to wire racks. Cool completely. Fill and frost with PHILADELPHIA Walnut Frosting. Keep refrigerated.

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a cook

posted:4/13/2009

This was so moist and delicious! A hit at Easter dinner

RobinF022

posted:4/13/2009

Great!

lisad840808

posted:4/12/2009

By far my favorite cake recipe...so moist and very easy! Kids loved it!

saread

posted:4/9/2009

Fabulous recipe. It's pretty rich and if you are full, it's almost too much with the thick frosting. However, if you were just serving dessert, this is a MUST!

a cook

posted:4/4/2009

I have made this cake for different occasions and have received alot of great compliments......this is an easy and delicious cake.........NOW YOU DON'T HAVE TO THROW THOSE OVERRIPE BANANAS OUT AGAIN.....ENJOY!

drendelx3

posted:3/30/2009

SO GOOD!!! I cannot wait to make this cake again. I did the 2-9" round pans, and it turned out wonderfully! I also added a splash of vanilla extract to the icing and toasted the walnuts. I may add some walnuts to the cake itself next time. Who knows, it was pretty darn good as it was!! Made it for my mom's b-day and she loved it as did my hubby and I!

dar4657

posted:3/29/2009

This is an excellent recipe. I was asked to make it for Christmas dinner and it was a big hit. I will be making 2 for Easter!

Athena28

posted:3/19/2009

This cake was so easy to make. I used to the two pan method. The presentation was beautiful, and the cake got rave reviews. I will definitely make this cake again. I would have liked a little more banana flavor so I may add banana extract next time.

songbirdz

posted:3/17/2009

This cake was super delicious! I made it for a family gathering and we ate it while it was still nice & warm! The cake is good w/ or w/out icing!! I brought leftover cake to work and everyone just raved over it! I will definitel make this again!!!

reginaetrichel

posted:3/11/2009

THIS CAKE IS SO MOIST AND DELIOUS. WE LOVE IT.