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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hambismommy

posted:2/28/2011

I made this as a sheet cake in a 9 x 12 pan. It turned out wonderful and everyone raved about it! I also added 1 t. of vanilla to the frosting and only used about 1 1/4 c. of conf. sugar.

MrsKittyS

posted:2/23/2011

AWESOME RECIPE! I did susbtitute Coconut for the walnuts though. Next time I think I'll try a pineapple cake mix - with the bananas and coconut it should taste like a Pina Colada! Great way to use over-ripe bananas too!

barbaragrider

posted:2/23/2011

Used this recipe to make " giddy up horse cake". Frosted with caramel icing. Delish!

Linda Lou20

posted:2/23/2011

I made this cake for my morning book club and it was one of the tastiest and prettiest cakes I've ever made. I love to bake and this is definitely going to be one of my top recipes.

crothlis

posted:1/4/2011

So moist and yummy!!! Have made it several times. A go to recipe.

a cook

posted:1/2/2011

My friend made this during our stay at her cabin this summer and we loved it so I made this (twice!!) during the Christmas week for a potluck (or two) and everyone raved about it, especially the kids. We left the nuts out b/c of allergies but still tasted great. I think chocolate frosting would be good, too, or coconut.

snackerdee

posted:11/26/2010

I made this cake for my Father for Fathers day. I had no idea he didn't like "stuff with bananas in it" but he tried it anyway and LOVED it!!! I think he ate half the cake himself. This cake tasted like a cross between banana bread and banana pudding. Fabulous recipe!!!

a cook

posted:11/25/2010

Delicious and easy. Love it!

mbruck

posted:11/14/2010

This was easy to make and it was so decadent. I added a little vanilla extract to the frosting. Oh, and I accidentally put pecans on instead of walnuts.

Kimmit23