Sour Cream Banana Cake Recipes

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SOUR CREAM BANANA COFFEE CAKE



Sour Cream Banana Coffee Cake image

This is the best way I've found to use up ripe bananas.

Provided by Taste of Home

Time 50m

Yield 1 loaf.

Number Of Ingredients 12

1/4 cup butter, softened
8 tablespoons sugar, divided
1 large egg
1/4 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/4 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts
1/4 teaspoon ground cinnamon

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.

Nutrition Facts :

OLD-FASHIONED BANANA CAKE



Old-Fashioned Banana Cake image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 18

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting, recipe follows
Walnut halves, for decorating (optional)
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Steps:

  • Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
  • In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
  • Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
  • Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

SOUR CREAM BANANA CAKE



Sour Cream Banana Cake image

Make and share this Sour Cream Banana Cake recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1 cup banana, mashed
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/4 cup powdered sugar

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.

Nutrition Facts : Calories 370.1, Fat 16.5, SaturatedFat 7.9, Cholesterol 67.6, Sodium 246.1, Carbohydrate 52, Fiber 1.5, Sugar 30.4, Protein 5.2

BANANA-SOUR CREAM CAKE



Banana-Sour Cream Cake image

Try our Banana-Sour Cream Cake. This sour cream cake made with mashed bananas and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.

Provided by My Food and Family

Categories     Nuts

Time 1h50m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts

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.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

THE BEST BANANA CAKE I'VE EVER HAD



The Best Banana Cake I've Ever Had image

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 17

3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
  • Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  • Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

TENDER SOUR CREAM BANANA CAKE



Tender Sour Cream Banana Cake image

This cake has been in my family for as long as I can remember! Very moist and fluffy cake. Great as a snack for the family or for a small gathering. I have received so many compliments on this cake! Use your imagination. It doesn't need to be topped with any icing, or can handle it if you do.

Provided by Cristin

Categories     Dessert

Time 50m

Yield 1 9x9 inch pan

Number Of Ingredients 8

1 1/4 cups white sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed banana (use bananas that are turning black)
1 1/2 cups cake flour
1 teaspoon vanilla

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.

Nutrition Facts : Calories 2940.8, Fat 116.3, SaturatedFat 69.3, Cholesterol 692.3, Sodium 2088.8, Carbohydrate 448.4, Fiber 7.4, Sugar 270.2, Protein 33.9

BANANA CAKE WITH SOUR CREAM FROSTING



Banana Cake with Sour Cream Frosting image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Banana     Spring     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10-12 servings

Number Of Ingredients 12

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/4 cups sour cream
1 1/3 cups mashed ripe bananas (about 3 large)
2 tablespoons fresh lemon juice
2/3 cup powdered sugar
1 8-ounce package cream cheese, room temperature

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.

SOUR CREAM BANANA BUNDT CAKE



SOUR CREAM BANANA BUNDT CAKE image

Categories     Cake     Dessert     Bake     Quick & Easy     Sour Cream

Yield makes 1 cake

Number Of Ingredients 11

1/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3 medium ripe bananas, mashed
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnut

Steps:

  • 1¼ hours | 20 min prep In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, until well blended. Stir in vanilla and bananas. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts. Pour into a greased and floured 10" bundt pan. Bake in a preheated 350º for 50 minutes or tests done with toothpick. Cool, then dust with powdered sugar before serving.

BANANA SOUR CREAM CAKE W/ CREAM CHEESE GLAZE



Banana Sour Cream Cake w/ Cream Cheese Glaze image

Moist and Fluffy Banana Sour Cream Cake full of fresh banana flavor!

Provided by divas can cook

Categories     Dessert

Number Of Ingredients 18

2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups granulated sugar
3.4 oz Instant Banana Cream Pudding Mix
2 eggs
1 egg yolk
½ cup melted unsalted butter
½ cup sour cream
2 cups whole milk
½-¾ cup mashed bananas ((see note))
1 teaspoon vanilla extract
8 oz cream cheese (room temperature)
¼ cup unsalted butter
2 cups powdered sugar
3-6 teaspoons milk
½ teaspoon vanilla extract
½ cup chopped pecans or walnuts (optional)

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.)

THE BEST BANANA CAKE



The Best Banana Cake image

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
6 very ripe bananas
2 1/2 cups packed dark brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons dulce de leche
1 1/2 tablespoons maple syrup
1 cup banana chips

Steps:

  • Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
  • For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
  • Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
  • Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
  • For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
  • Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
  • Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

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

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

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