Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Banana-Sour Cream Cake

Banana-Sour Cream Cake recipe
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.
15 min
1 hr 50 min
16 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
We absolutely love this Banana Cake, having made it 3 times since I saw it in the FOOD & FAMILY Magazine.
I love this cake it's the best ever, I made about 10 cakes during Christmas because everyone couldn't get enough. Everyone should try it it's amazing!
I have made this several times and every time it is a big hit - everyone LOVES it! Follow the recipe as written.
This cake was a disappointment. The cake was so heavy, no banana flavor and the frosting was too sweet.
I made this recipe as directed after 35 minutes it was still wet when tested - let it go for 45 minutes (I bake all of my 13x9 cakes 45 minutes) - I like the taste but when I try it again will leave out the oil - believe there is too much liquid - more to follow from my 2nd try !
I was looking for a good banana cake recipe & this one is great! I loved it! I used a sugar free cake mix, low fat sour cream, and 1/3 less fat cream cheese. I made it in a foil cake pan, cooled it all day, removed the cake & cut it in half, then returned it to the foil pan for frosting. I had no problems doing it this way. Next time I am just going to leave it in the pan and frost it on the top. This would also be really good with the new Cool Whip Cream Cheese frosting!
I made this cake twice both times the same way. First time it was so wonderful. The second time I made the cake it fell and was not good. I don't know what I did wrong?
I have made this exactly as recommended (including the suggestion to freeze it for 20 minutes before frosting the sides to minimize crumbling). I have taken it to three pot-luck functions, and it was a huge hit. People sought me out to tell me how good it was.
I have made this cake as a gift. When I took it out of the oven, it collapsed. Can't figure out what went wrong. Too late to make something else. I was very disappointed. I used a 13 x 9 pan. Saw that the 8" pans didn't work for some one else either.
I have made this sour cream banana cake many times - every time it has turned out beautifully! And every time, I have people raving about how good it is and asking me for the recipe. I substitute pecans for the walnuts as they are a sweeter nut.
K:9512 v0:57771
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email