Banana-Sour Cream Cake

4.7
(495) 442 Reviews
Prep Time
15
min.
Total Time
1
hr.
50
min.
Servings

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.

Read MoreRead Less

What You Need

Showing deals in Englewood, CO 80111
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

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 <a href="/recipes/philadelphia-walnut-frosting-54238.aspx ">PHILADELPHIA Walnut Frosting. Keep refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 26g
Saturated fat 10g
Cholesterol 80mg
Sodium 340mg
Carbohydrate 59g
Dietary fiber 1g
Sugars 47g
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

Rate this Recipe

Leave a Review

  • justinem1 | Thu, May 21 2015 7:38 PM

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

  • Rachel12110940 | Fri, Mar 20 2015 4:39 PM

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

  • janiceo1 | Tue, Feb 24 2015 1:39 PM

    Love this cake!

K:9512 v0:57771