Desserts

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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a cook

posted:3/31/2013

This cake was a disappointment. The cake was so heavy, no banana flavor and the frosting was too sweet.

BassRiver26

posted:3/25/2013

I made this recipe as directed after 35 minutes it was still wet when tested - let it go for 45 minutes (I bake all of my 13x9 cakes 45 minutes) - I like the taste but when I try it again will leave out the oil - believe there is too much liquid - more to follow from my 2nd try !

hawkigrl

posted:2/19/2013

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!

dimeryky

posted:1/19/2013

I made this cake twice both times the same way. First time it was so wonderful. The second time I made the cake it fell and was not good. I don't know what I did wrong?

ecreeder

posted:12/13/2012

I have made this exactly as recommended (including the suggestion to freeze it for 20 minutes before frosting the sides to minimize crumbling). I have taken it to three pot-luck functions, and it was a huge hit. People sought me out to tell me how good it was.

Df0412

posted:12/3/2012

I have made this cake as a gift. When I took it out of the oven, it collapsed. Can't figure out what went wrong. Too late to make something else. I was very disappointed. I used a 13 x 9 pan. Saw that the 8" pans didn't work for some one else either.

mika740

posted:11/29/2012

I have made this sour cream banana cake many times - every time it has turned out beautifully! And every time, I have people raving about how good it is and asking me for the recipe. I substitute pecans for the walnuts as they are a sweeter nut.

nfrack

posted:11/24/2012

Made this for Thanksgiving the only difference was that I used a Banana quick bread in place of the cake- IT WAS AMAZING!

AddyZ

posted:11/22/2012

I made and brought this to a family gathering for Thanksgiving. It was a hit! The first dessert on the table to go. Both the young and old loved this tasty dessert. A definite do over!

Fmiller116

posted:10/25/2012

Used 2- 8 inch Pans and like one of the reviews they looked great in the oven. I took them out to cool and they both collapsed.Not sure what happened. Will try again with a 13 X 9 pan.