Banana Cake With Sour Cream Frosting
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Bon Appétit, March 1998
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
ingredients
- 2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 2 large eggs
- 1 1⁄4 cups sour cream
- 1 1⁄3 cups bananas, mashed (3 large)
- 2 tablespoons fresh lemon juice
- 2⁄3 cup powdered sugar
- 1 (8 ounce) package cream cheese, room temperature
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Jason Stevenson
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