Banana Sour Cream Cake is the perfect recipe for ripe bananas. This recipe combines the delicious banana flavor with Cream Cheese Frosting.
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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!
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Banana Sour Cream Cake
Ingredients
- 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)
Instructions
- 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.
- Bake for 35 min. or until toothpick comes out clean. Cool completely in pan.
- Frosting:
- 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!
This sounds amazing! One of my favorite birthday cakes ever was a fluffy banana cake and this sounds just like it!
Keri–As I was eating it I was thinking how I wish I would have had that for my wedding cake. Ha, I’ll go to this for my birthday cake this year!
Super easy to make. I substituted buttermilk and a bit of lemon juice for the sour cream. I only used half of the frosting that I added chopped pecans to but, I saved the balance in the freezer for later.
The results was a beautiful cake with an out of this word taste. No box cake residual taste at all. Definitely good enough to serve for special occasions.
This sounds great!
But was wondering what ingredient(s) can I use instead of the “yellow cake mix”? like flour, etc.
You could probably just google a yellow cake mix recipe and find a good one. The bonus for this recipe for me was the ease of using the box mix. Sorry I don’t have a recipe for the yellow cake.
Is that an 8 oz. pack of cream cheese ?
Yes it is.
Do you measure the coconut oil room temperature or melted? thank you!