Comida Kraft
Recipe Box

Banana-Sour Cream Cake

(496) 442 Reviews
Prep Time
Total Time

16 servings

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

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What You Need

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Make It

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  • 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 in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
  • 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.


Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and PHILADELPHIA Neufchatel Cheese.

How to Store

Keep frosted cake refrigerated.

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 as directed. Keep refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 460
% Daily Value
Total fat 25g
Saturated fat 10g
Cholesterol 80mg
Sodium 290mg
Carbohydrate 55g
Dietary fiber 1g
Sugars 44g
Protein 5g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • justinem1 |

    I love this recipe! I've made it a few times, although, i substituted sprinkles for almonds.

  • Rachel12110940 |

    My husband loved this cake. It was so moist & tasty. Didn't last too long in my house!

  • janiceo1 |

    Love this cake!

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