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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Oil Artist

posted:12/29/2009

Of all the banana cakes I have made this was without a doubt the easiest. I made it for Christmas and it is wonderful. I will get a square cake plate next time since this was so large it barely fit on my round one. Try it, you will like it!

gjmsmyles

posted:12/15/2009

The taste and easy of this cake make it a definite winner, but may I suggest that you cut small pieces to help avoid the sugar overload caused by the tasty icing!

tweetebryd

posted:11/28/2009

Excellent!!

trajack3

posted:11/26/2009

This cake was delicious! The only thing I would suggest is to not add the nuts around the sides.

welo818

posted:11/25/2009

I absolutely love this recipe! I made it last thanksgiving and it was such a huge hit. I'm making it again this year, and it doesn't taste like it came out of a box.

a cook

posted:11/22/2009

Unbelievable! I used very ripe bananas, could smell it all over the house!~

atmr1072

posted:11/21/2009

amazing!

ilyz

posted:11/20/2009

i made this cake for my b-day. it was AWESOME. I reduced the sugar in the icing. One problem, i guess i over beat the icing mix & it was saucy. But after a few hours in the fridge it thicken up. EVERYONE in my family wanted seconds. Making it for thanksgiving dinner

a cook

posted:11/16/2009

This is such an amazing cake! So easy to make and delicious! I used pecans instead of walnuts and just sprinkled them on top instead of the whole thing, but it was GREAT!

candice.ardoin