Comida Kraft
Recipe Box

Banana-Sour Cream Cake

Prep Time
15
min.
Total Time
1
hr.
50
min.
Servings

16 servings

Hundreds of reviewers agree: This banana cake recipe 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

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 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.

Variation

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 460
Total fat 25g
Saturated fat 10g
Cholesterol 80mg
Sodium 290mg
Carbohydrate 55g
Dietary fiber 1g
Sugars 44g
Protein 5g
% Daily Value
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

Rated 5 out of 5 by from I made this recipe twice - once during the winter and just recently. I made this recipe twice - once during the winter and just recently. I sent it around to the neighbors who helped us dig out from all the snow as a little thank you and again for visitors. Both times it received rave reviews from all, including myself. I sort of look down my nose at box cakes, but this was different - very moist and with good banana flavor. I just left it in the 9x13 pan and frosted the top - perfect. The second time I added a tablespoon of lemon juice to the banana. The frosting is delicious but makes a little too much if you don't stack the layers.
Date published: 2010-04-26
Rated 4 out of 5 by from This was a very pretty cake and the walnuts did hide the frosting imperfections well. This was a very pretty cake and the walnuts did hide the frosting imperfections well. I don't think the cake had enough banana flavor, though. It tasted good, but not "banana-y" enough for me. Maybe I'll add another banana next time. Also, next time I think I'll make a cake from scratch instead of using a boxed mix. The boxed mix was a time saver, but I don't think the flavor was as good as homemade. All in all, though, great recipe - one that you can make a few tweaks here and there to make it the way you want it.
Date published: 2010-01-20
Rated 5 out of 5 by from I've made this cake several times, and it is so dense and moist that it's really not necessary to... I've made this cake several times, and it is so dense and moist that it's really not necessary to make it as a two-layer cake, especially if you are making it for a large number of people. A single layer 13 x 9 cake makes it much easier on you and gives everyone a chance to have a taste. If you do want to go with a two-layer, which is prettier, I would make it in two smaller pans rather than try to cut it in half and risk it falling apart. Excellent taste, almost like homemade. My family and co-workers have already asked me to make it again for Christmas this year.
Date published: 2007-09-30
Rated 4 out of 5 by from I had to use up some bananas and thought this sounded good. I had to use up some bananas and thought this sounded good. I wasn't interested in fancy - just easy and good. I left the cake in the 9 x 13 pan, frosted it and sprinkled the entire thing with walnuts. After rave reviews from co-workers and requests for the recipe, I realized I did not add the oil when I made it. The results were fine. Cake was plenty moist with the banana and sour cream. I think I will forget the oil everytime.
Date published: 2010-02-16
Rated 5 out of 5 by from I was looking for a good banana cake recipe & this one is great! I was looking for a good banana cake recipe & this one is great! I loved it! I used a sugar free cake mix, low fat sour cream, and 1/3 less fat cream cheese. I made it in a foil cake pan, cooled it all day, removed the cake & cut it in half, then returned it to the foil pan for frosting. I had no problems doing it this way. Next time I am just going to leave it in the pan and frost it on the top. This would also be really good with the new Cool Whip Cream Cheese frosting!
Date published: 2013-02-20
Rated 5 out of 5 by from This is the best ever banana cake, it is just like the one my mom used to make and I've been looking... This is the best ever banana cake, it is just like the one my mom used to make and I've been looking for it for years. I've made it twice now - one to try and one to bring to a dinner. Every one went wild over it. This is sure a keeper, and easy to make for someone on the run. On the second time, I lined the bottom of the baking pan with waxed paper. It made a perfect surface to frost and no possiblity of sticking. Great!! I would give this 10 stars if possible.
Date published: 2008-11-13
Rated 5 out of 5 by from Delicious! Delicious! This is such an easy way to take a box cake and make it taste like it's home-made from scratch. I love the consistency. I substituted light sour cream, and used three medium bananas; which probably increased the banana to 1-1/2 cups. And I bought whipped cream cheese frosting. I bet peanut butter icing would be great too! Or maybe adding chocolate chips and serving with strawberries and vanilla ice cream to create a special banana split dessert. Mmmm.
Date published: 2005-05-31
Rated 5 out of 5 by from My cake was too heavy and did not appear to be cooked inside. My cake was too heavy and did not appear to be cooked inside. It may have been because the bananas were not ripe enough. I used 2 ½ bananas and just threw them into the batter as small chunks. The frosting was excellent. I used about ¾ of a stick of butter, and about 6 oz of cream cheese, and then only needed 3 cups of powdered sugar. Was more than enough to frost the layers. Despite all this, everyone just loved it. I would definitely make it again!
Date published: 2007-11-20
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