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Banana-Sour Cream Cake Recipe

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This recipe for Banana-Sour Cream Cake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 package (2 layer size) yellow cake mix
3 eggs
1 c. mashed ripe bananas (about 3)
1 c. sour cream
1/4 c. oil
Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
4 c. powdered sugar
1 c. walnut pieces, optional

Directions:
Directions:
Heat 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 minutes. Pour into greased and floured 13 x 9 inch pan or 2 round cake pans. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
For frosting: beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition. If you baked in 13 x 9 pan, cut cake crosswise in half. Place 1 cake half (or one round cake), top-side down, on plate; spread top with frosting. Top with remaining cake half (or other round cake), top-side up. Frost top and sides. Press nuts onto sides if you want. Refrigerate.

Personal Notes:
Personal Notes:
Ed Mowry's recipe

 

 

 

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