Banana-Sour Cream Cake With Cream Cheese Frosting

Recipe by Crafty Lady 13
READY IN: 55mins




  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour 13 x 9-inch baking pan; set aside.
  • Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
  • Beat on medium speed for 2 minutes.
  • Pour batter into prepared pan.
  • Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
  • Gradually add powdered sugar, beating after each addition until well blended.
  • Remove cake from pan, cut crosswise in half.
  • Place one cake half, top-side down, on large serving plate.
  • spread top with frosting.
  • Top with remaining cake half, top-side up.
  • Frost top and sides of cake with remaining frosting.
  • Carefully press walnuts into frosting on side of cake.
  • Store any leftovers in refrigerator.
  • Tip: Neatly frost this cake by freezing cake layers about 20 minutes before frosting.
  • This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting.
  • Don't worry if the frosting doesn't look perfect on the sides of the cake; the walnuts will cover any imperfections.