Chocolate Banana Sour Cream Cake Recipes

CHOCOLATE BANANA CREAM CAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
• BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
• BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
• PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
• REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.

SOUR CREAM CHOCOLATE BANANA CAKE

Steps:

• 1. Preheat oven to 350^. Spray a 9x13-inch baking pan, or 2 8-inch round baking pans. Set aside.
• 2. Cream shortening and sugars. Add unbeaten eggs one at a time. Add mashed bananas and sour cream. Beat well to combine. Add 1 cup of the flour, beat in.
• 3. Place the cocoa powder , soda,and baking powder in the remaining cup of flour and mix together to blend;then add to the batter. Stir in the nuts. Pour into the prepared baking pan. Bake for 30-35 minutes. Test with wooden toothpick for doneness. Frost if desired with chocolate frosting and nuts sprinkled on top. For the layer cake; mix up instant banana pudding for middle and top..frost sides,sprinkle nuts on top.

CHOCOLATE-BANANA SOUR CREAM CAKE

Steps:

• Heat oven to 350°F.
• Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 5 ingredients in bowl with mixer until blended. Pour into prepared pans.
• Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Invert cakes onto wire racks; remove pans. Cool cakes completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
• Stack cake layers on plate, filling and frosting with cream cheese mixture. Carefully press nuts into frosting on sides of cake.

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
• In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
• Add in the eggs and the salt; beat until well mixed.
• In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
• With a wooden spoon, stir in the banana pulp.
• Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
• Add in the chocolate chips, and the chopped nuts (if using).
• Transfer the batter into a prepared baking pan.
• Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
• For the mini loaf pans, bake for 45-50 minutes, or until they test done.