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Banana-Sour Cream Cake
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Banana-Sour Cream Cake

1 Hr(s) 50 Min(s)
15 Min(s) Prep
1 Hr(s) 35 Min(s) Cook
Try our Banana-Sour Cream Cake. This sour cream cake made with mashed bananas and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped PLANTERS Walnuts
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
4
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
5
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.
Kitchen Tips
Tip 1
Variation
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and PHILADELPHIA Neufchatel Cheese.
Tip 2
How to Store
Keep frosted cake refrigerated.
Tip 3
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.
Tip 4
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.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 310mg
13%
Total Carbohydrates 56g
20%
Dietary Fibers 1g
4%
Sugars 43g
86%
Protein 4g
8%
Vitamin A
15%
Vitamin C
2%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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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