Breakstones Creamy Banana Sour Cream Cake Recipes

SOUR CREAM BANANA CAKE

Sour Cream Banana Cake image

This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.

Provided by Margaret Wehling

Categories World Cuisine Recipes European Scandinavian

Yield 54

Number Of Ingredients 14

Ingredients

2 cups packed brown sugar
1 cup sour cream
1 cup butter
1 teaspoon baking soda
4 eggs
⅛ teaspoon salt
4 bananas
2 teaspoons vanilla extract
4 cups sifted cake flour
1 cup chopped walnuts
½ cup butter
4 cups confectioners' sugar
¼ cup sour cream
1 teaspoon vanilla extract

Steps:

Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g

BREAKSTONE'S CREAMY BANANA-SOUR CREAM CAKE

BREAKSTONE'S Creamy Banana-Sour Cream Cake image

A moist, banana cake is finished with a walnut-cream cheese frosting in this delicious dessert.

Provided by Allrecipes Member

Time 1h50m

Yield 16

Number Of Ingredients 9

Ingredients

1 package (2-layer size) yellow cake mix
3 large eggs eggs
1 cup mashed ripe bananas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
¼ cup oil
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
½ cup butter, softened
1 (16 ounce) package powdered sugar
1 cup PLANTERS Walnut Pieces, finely chopped

Steps:

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 Facts : Calories 465.6 calories, Carbohydrate 59.9 g, Cholesterol 73.5 mg, Fat 24.1 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 8.6 g, Sodium 335.3 mg, Sugar 44.6 g

BREAKSTONE'S CREAMY BANANA-SOUR CREAM CAKE

BREAKSTONE'S Creamy Banana-Sour Cream Cake image

A moist, banana cake is finished with a walnut-cream cheese frosting in this delicious dessert.

Provided by Allrecipes Member

Time 1h50m

Yield 16

Number Of Ingredients 9

Ingredients

1 package (2-layer size) yellow cake mix
3 large eggs eggs
1 cup mashed ripe bananas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
¼ cup oil
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
½ cup butter, softened
1 (16 ounce) package powdered sugar
1 cup PLANTERS Walnut Pieces, finely chopped

Steps:

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 Facts : Calories 465.6 calories, Carbohydrate 59.9 g, Cholesterol 73.5 mg, Fat 24.1 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 8.6 g, Sodium 335.3 mg, Sugar 44.6 g

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