Banana Sour Cream Cake Recipes

BANANA SOUR CREAM CAKE W/ CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Set aside.
• In a large bowl, whisk together flour, baking powder, salt, sugar, and pudding mix. Set aside.
• Mix eggs, egg yolk, butter, sour cream, milk, bananas, and vanilla extract in a large bowl until combined.
• Mix dry ingredients into wet ingredients until well combined.
• Pour batter into prepared pan and give it a few shakes to level it out and remove any trapped air bubbles.
• Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the cake comes out clean or with a few moist crumbs clinging to it. (Careful not to under-bake, or the cake will be gummy instead of fluffy)
• Place the pan on a cooling rack until it is cool enough to touch, and then remove the cake from the pan and allow the cake to cool completely on the cooling rack.
• To make the frosting, cream together cream cheese and butter.
• Mix in powdered sugar.
• Add the milk, a teaspoon at a time until your desired frosting texture is reached *see note
• Mix in vanilla extract.
• Frost cooled cake with frosting and allow the excess frosting to drip off. Sprinkle the top with chopped nuts, if desired.
• Place cake on a cake stand and place in the fridge to let frosting firm up a little before cutting.
• Slice & serve ( cold or room temperature.)

SOUR CREAM BANANA COFFEE CAKE

Steps:

• In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Combine the walnuts, cinnamon and remaining sugar., Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

SOUR CREAM BANANA CAKE

Steps:

• Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
• Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
• Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
• Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

TENDER SOUR CREAM BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x9 inch pan.
• Dissolve baking soda in the sour cream.
• In a large bowl, cream butter and sugar until light.
• Add eggs and beat well.
• Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine.
• Add cake flour and mix well.
• Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.

BANANA SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350F and grease a bundt pan.
• Mix all of the topping ingredients together and set aside.
• Combine melted butter, sugar, eggs and bananas and mix well.
• In a separate bowl, combine the sour cream and baking soda, then set aside.
• In another bowl, combine the flour, salt, and baking powder. To the butter mixture, alternately add the flour mixture and the sour cream mixture, beginning and ending with the dry mixture. Stir in the vanilla extract.
• In the prepared bundt pan, spread half of the batter, sprinkle the batter with half of the topping mix. Repeat with the remaining batter and topping.
• Bake for 55 - 60 minutes, or until a cake tester comes out clean.
• Cool completely on rack before removing from the baking pan. Dust with icing sugar prior to serving.

BANANA CAKE WITH SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)
• Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.

BANANA-SOUR CREAM CAKE

Steps:

• 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 in large bowl with mixer until blended. Gradually add sugar, mixing 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 with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.