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Banana-Sour Cream Cake

 Banana-Sour Cream Cake
Recipe provided by Philadelphia® Cream Cheese
16 ServingsPrep: 15 min. Total: 1 hr 50 min.


  • 1 packages (2-layer size) yellow cake mix
  • 1 cup mashed ripe bananas (about 3)
  • 1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 3 eggs
  • 1/4 cup oil
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 package (16 ounces) powdered sugar
  • 1 cup finely chopped PLANTERS® Walnuts


  • HEAT oven to 350°F.
  • BEAT first 5 ingredients with mixer on low speed just until
  • moistened, stopping frequently to scrape bottom and side of bowl.
  • Beat on medium speed 2 min. Pour into greased and floured 13x9-inch
  • pan.
  • BAKE 35 min. or until toothpick inserted in center comes out clean.
  • Cool completely.
  • BEAT cream cheese and butter with mixer until well blended. Gradually
  • beat in sugar.
  • REMOVE cake from pan. Carefully cut cake crosswise in half using
  • serrated knife. Place 1 cake half, top-side down, on plate; spread

2 of 2

Banana-Sour Cream Cake (continued)

Directions (continued)

  • with some of the frosting. Top with remaining cake half, top-side
  • up. Spread top and sides with remaining frosting. Press nuts into
  • sides. Keep refrigerated. Yield: 16 servings.
HOW TO PREPARE IN ROUND CAKE PANS Prepare cake batter as directed; pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans to wire racks. Cool completely. Keep refrigerated.
Nutritional Facts: 1 serving equals 480 calories, 26 g fat (0 saturated fat), 80 mg cholesterol, 340 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.