BREAKSTONE'S Creamy Banana-Sour Cream Cake

5 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 1 hr 50 min

“A moist, banana cake is finished with a walnut-cream cheese frosting in this delicious dessert.” - by BREAKSTONE'S

Ingredients

1 package (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup oil
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar
1 cup PLANTERS Walnut Pieces, finely chopped

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 16 servings

Directions

Heat oven to 350 degrees 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 13x9-inch pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
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

Amount Per Serving (16 total)

Calories
466 cal
23%

Fat
24.1 g
37%

Carbs
59.9 g
19%

Based on a 2,000 calorie diet

Share It

Reviews (5)

Rate This Recipe

JacobAllensMommy

Jun. 4, 2009

"The flavor on this cake was not good AT ALL. And I followed the recipe exactly to directions. The sour cream makes it too sour. Maybe sweeter, more ripe bananas would fix this problem. But I was no..." See moret impressed."

SUNIDE

Oct. 6, 2009

"My nephew made this recipe for a birthday party - and OH MY GOODNESS it is SOO good! I am not a big cake eater - and, this was the best cake I have ever had!!! Try it with chocolate peanut butter up ..." See moreice cream. MMMMMMMMMmmmmmmMMMMmmmmm"

Spelunker

May. 13, 2013

"This is a fabulous recipe that is very versatile. I have made it exactly as specified and it turned out great. I've played around with it and found I like it even better. I usually add some extract..." See more of some sort: vanilla, coconut, even amaretto. Sometimes I use plain yogurt or vanilla yogurt instead of the sour cream, also quite scrumptious. But best of... You MUST DO THIS next time you make this cake.... Stab it all over with a fork and splash about 1/4 to 1/2 cup of hazelnut syrup (the kind you find at dollar tree for coffee) all over the top of the cake before frosting. Mmmmmmmmmmmmmm......."