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Banana Sour Cream Cake
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Banana Sour Cream Cake

1 Hour 50 Minutes
1 Hr 50 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 box yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup Breakstone or Knudsen Sour Cream
1/4 cup oil
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 stick butter, softened
16 oz powdered sugar (about 4 cups)
1 cup walnut pieces finely chopped
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Let's Make It
1
Preheat oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened. Scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13 x 9 inch pan. Bake 35 min or until toothpick inserted in center comes our clean. Cool cake completely in pan on wire rack.
2
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
3
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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