Tag: sour cream

Banana Sour Cream Cake


I fully admit that I buy banana’s in bulk so that I can turn them into a tasty treat once they’ve gotten really ripe.  This Banana Sour Cream Cake might be my favorite.  Could have something to do with the cream cheese frosting, and the way the sour cream makes the cake so super moist.  Plus I decided to use coconut oil instead of vegetable oil, which kicked the flavor up just a bit. I think I’m in love!



Banana Sour Cream Cake
  • 1 package yellow cake mix
  • 3 eggs
  • 1 cup mashed bananas (I use 3)
  • 1 cup sour cream
  • ¼ cup coconut oil (or reg vegetable oil)
  • 1 package of cream cheese, softened
  • ½ cup butter, softened
  • 1 package (16 oz.) powdered sugar (about 4 cups)
  1. Preheat your oven to 350 degrees F. Grease a 13x9-inch baking pan and set aside. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl on low speed until just moistened, stopping frequently to scrape the bowl on bottom and sides. Then beat on medium speed for 2 min. Pour batter into pan.
  2. Bake for 35 min. or until toothpick comes out clean. Cool completely in pan.
  3. Frosting:
  4. Beat cream cheese and butter in a large bowl on medium speed until well blended. Gradually add in sugar, and beat until smooth and blended.Spread over cooled cake.

Hope you Enjoy!


Sour Cream adn Banana Pancakes

Okay, I’ve become my mom. I absolutely hated these pancakes growing up. HATED. And I swore I would never, ever, ever make my kids eat them. But now I do. I tell myself it’s okay because I made one tiny change to the recipe, so really they aren’t the same. Right?

The recipe is Bosch’s Blender Pancakes. And the blender was the part I’ve always hated. Apparently you’re supposed to add wheat kernels and the rest of your ingredients in the blender, turn it on, and voila! the wheat will turn to flour and you have whole wheat pancakes just like that. Except, it never turns to flour. So what you get are crunchy pieces of wheat in your pancakes. And that’s gross. I do hear that the newer blenders (like Blendtec and Vitamix) do a better job with the wheat, but I’m not going to find out. Instead I substitute already ground whole wheat for the wheat berries and get  smooth, whole wheat pancakes. Aren’t I the better mom?

If you don’t have a wheat grinder, but you do have a fancy blender, feel free to give the blender method a try and let me know how it turns out for you.

While I was growing up, my parents went away and stayed at a bed and breakfast somewhere, and they fed them pancakes with sour cream and bananas on top. To this day it     is the only way my dad eats his pancakes. It sounds strange, but it is good.

Whole Wheat Pancakes

Cook the pancakes to perfection. Whole wheat pancakes with sour cream

Spread sour cream, or plain Greek yogurt, or just plain yogurt, or heck you can use vanilla yogurt if it’s what you’ve got. I won’t judge.

Sour cream banana pancakes

Then cut up a banana on top.

Sour Cream Banana Pancakes

Top it all with maple syrup and a dusting of cinnamon and enjoy! If I was a foodie I would tell you that we use real maple syrup. But I’m not and we buy Mrs. Butterworth’s by the gallon. So use whatever syrup your taste buds prefer, or your little people insist on.

Sour Cream and Banana Whole Wheat Pancakes
  • 1½ c. milk
  • 1¼ c. whole wheat flour
  • ⅓ c. oil
  • 2 eggs
  • 1 Tbs. sugar
  • 1 tsp salt
  • 1 Tbsp baking powder
  1. Mix all ingredients. If it is still a little thick, add a splash of milk until it is the consistency of pancake batter.
  2. Pour on griddle and bake each side about 1 min. Until bubbles form and pop on the outside.
  3. Spread sour cream, or plain yogurt on pancake.
  4. Slice a banana on top.
  5. Top with maple syrup and a sprinkling of cinnamon.