Banana-Sour Cream Cake – a delicious recipe with yellow cake, mashed ripe bananas, 'S, eggs, oil, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
3
Beat on medium speed 2 min.
4
Pour into greased and floured 13x9-inch pan.
5
Bake 35 min.
6
or until toothpick inserted in center comes out clean.
7
Cool completely.
8
Beat cream cheese and butter in large bowl with mixer until blended.
9
Gradually add sugar, mixing well after each addition.
10
Remove cake from pan.
11
Carefully cut cake crosswise in half using serrated knife.
12
Place 1 cake half, top side down, on plate; spread with some of the frosting.
13
Top with remaining cake half, top side up.
14
Spread top and sides with remaining frosting.
15
Press nuts into sides.
1168
kcal
Calories
93
g
Fat
74
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Banana-Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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