Banana Sour Cream Cake
Banana Sour Cream Cake

Banana Sour Cream Cake

1 Hr(s) 50 Min(s)
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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.
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