Handmade by Hoffy: sour cream

There's nothing better than a banana cake with cream cheese frosting and lots of nuts. It's irresistible. This cake is so moist and light in texture. I'm sure the sour cream added to the recipe makes it so very moist. The frosting has cream cheese in it that makes it less sweet and is definitely the best frosting for this type of cake. A great everyday cake or a great dessert when company comes. We all have those left over ripened bananas. I make muffins, bread, and any recipe that ripe bananas can be used in and now I've added my favorite, Banana Sour Cream Cake!

This recipe is one of the original recipes from My Food and Family by Kraft. I loved receiving that recipe magazine in the mail oh so long ago. I think everyone received it at one point. I checked the internet to see if it still exists and it does. Every recipe in that magazine was a winner. This recipe for Banana Sour Cream Cake is one of my favorites. As you can see from mine and theirs, I love nuts on cake, so mine has a lot more nuts.

Here Is What You Will Need for Banana Sour Cream Cake...

You will need the following: yellow cake mix, eggs, mashed ripe bananas (about 3), sour cream, and oil for the cake. You will need cream cheese, butter, powdered sugar and walnuts for the frosting.

Let's Make a Banana Sour Cream Cake...

Beat cake mix, eggs, bananas, sour cream and oil with a mixer on low until combined, scraping bottom of bowl often. Beat on medium for 2 minutes to make sure all is combined.

The original cake recipe was baked in a 9X13 cake pan. I chose to use two 8" round cake pans instead. Grease bottom and sides of can pans and place parchment paper in the bottom so the cake doesn't stick. Bake for 35 minutes. This cake is dense, so you might need to cook a little longer. To make sure it is done, use a toothpick in the center. When it comes out clean, the cake is done. Allow cake to cool before removing from cake pans.

How To Make Perfect Parchment Cake Rounds...

I came across this method of cutting parchment rounds and it makes perfect parchment rounds every time. It's by Martha Stewart...

A Perfect Parchment Paper Circle

by Martha Stewart

How to make a perfect parchment paper circle for cake pans-VIDEO

It's Time to Frost Your Cake...

Once your cakes are cooled, it's time to frost. I have made a lot of cakes in my lifetime and found that a turntable is the best way to frost a round cake. You can find many different turntables on the internet or the big box stores. They are very reasonable and make cake decorating so much easier.

This turntable is plastic, but does the job very well. I purchased it on Amazon and it was very inexpensive. You can find it here. I place a non-slide liner, which can be purchased at the Dollar Tree, under it, so it doesn't move.

The cream cheese frosting is so delicious. The cake is moist and the cream cheese frosting is just the right sweetness. It's so good! After you have frosted your cake, cover it completely with chopped walnuts, or chopped nuts of your choice. I think the walnuts are the best for this type of cake.

And Here It Is...

Making This Cake In A 9X13" Pan...

If you prefer, you can make this cake in a 9X13" pan. Follow the directions for the recipe below, but rather than using two 8" round cake pans, use a 9X13" pan. Grease your pan and place parchment in the bottom. When the cake has cooled, cut it in half and frost just like you would for the 8" pans. You are creating a layer cake with the 9X13" cake.

This cake only has 5 ingredients and the frosting only has 4 ingredients. It's not only great tasting, it's relatively inexpensive to make.

Banana Sour Cream Cake Recipe...

Ingredients:

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil

Frosting:

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup Planter's Walnut pieces

Directions:

Heat oven to 350 degrees.
Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Best on medium 2 minutes.
Pour into greased and floured 8" round pans. 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 pans.
Place 1 8" disk on cake platter. Frost. Top with remaining 8" cake disk and frost top and sides.
Press nuts onto sides and top. Refrigerate leftovers.

One More Thought...

I think I could talk all day about cakes. Any kind, any shape, any flavor. In another lifetime, I was a cake decorator. If you walked into my house on a Thursday, Friday, Saturday or Sunday, you would swear that you were in a bakery. I have to say I was at my lowest weight when I decorated cakes. You would think it would be the other way around, but it's not. After smelling the goodies and eating a lot of frosting, the idea of eating cake wore off. After I ended my cake decorating career, the taste of cake once again came back. Only this time it was just for my family and me.