Thursday, June 25, 2009

Recipe Thursday: Banana Sour Cream Cake

Banana Sour Cream Cake
Kraft and Jenny Lorentzon

I'll post a picture after my birthday, as my plan is to make this as my birthday cake. Either that, or beg Jenny to make it since she asked what she could do for my birthday party. ;-)


1 pkg yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/2 cup oil (I used applesauce)
8 oz pkg cream cheese; softened (I used reduced fat)
1/2 cup softened butter
16 oz pkg powdered sugar, about 4 cups
1 cup chopped walnut pieces

1. Preheat oven to 350 degrees
2. Beat cake mix, eggs, banana, sour cream and oil (applesauce) with mixer on low speed. Then beat on medium for 2 minutes. Pour into greased and floured 13x9 pan (I used two 9" round pans). Bake 35 minutes. Cool completely.
3. Beat cream cheese and butter w/mixer on medium until blended. Gradually add sugar, beating well after each addition.
3. Remove cake from pan. Cut in half crossways (this is if you use the big pan, why would you do this?) Spread top w/frosting, top with other cake, frost top and sides. Press nuts into sides.
4. Refridgerate leftovers if you somehow haven't pigged out and eaten the whole thing.

Seriously folks, this cake is freakin' incredible, and I know bananas, and this is banana-riffic!
I also think this would work really well as cupcakes with nuts on top. Yummy yum yummy!

1 comments: said...

im sorry to be a pain but wat is the equavelent to your yellow cake mix?? is that just a plain cake mix as i like the recipe and would love to make it...thanks susan