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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jmborders

posted:5/15/2012

My husband LOVES this cake. He doesn't usually eat cake but this one he can eat all by himself. The only problem I have is when I cut it in half and try to frost it the sides crumble, it doesn't spread smoothly. This time I made it as cupcakes and it worked out great!

a cook

posted:4/7/2012

This is a family favorite. I get requests all the time for it. My son in law even had it for his grooms cake :) Really Delicious!

PRichey02

posted:3/18/2012

Heavenly

BCourter

posted:1/13/2012

Only one word can describe this cake DELICIOUS!!!! I made it for my son's 9th Birthday and our guests could not stop eating it and complimenting the awsome flavors of this cake. I was hoping to have leftovers but no such luck. I'm making it again real soon.

a cook

posted:11/15/2011

Made this for family at Thanksgiving 3 years ago and everyone LOVED it. Now, every year they beg me to make it.

cheryl7121

posted:11/13/2011

I made this in two 8" round pans. My family loved it.

Vivian386

posted:9/13/2011

Probably the best cake I have made in years! I recommend it for everybody who gets tired of banana bread all the time.

a cook

posted:9/7/2011

Best banana cake I've ever made. It's easy, moist, and pretty. Note: only needed 2 large bananas and when I make cream cheese frosting, I add 1/2 teaspoon vanilla and 1/2 teaspoon almond flavorings. My family and people at the office loved it! Will definitely be making this again.

jessipret

posted:7/13/2011

Very, very rich dessert. Tasty though.

grandmahoppy

posted:5/28/2011

This is a "keeper" recipe. My family loves it!