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Chocolate Banana Sour Cream Cake

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Do you ever find diverting slightly from a recipe actually is a welcoming discovery?  I found this recipe for Sour Cream Banana Cake in a recent Sunday Newspaper Coupon section from Kraft and was excited to try it that day.  I had most of the ingredients, and I say most….


  The recipe calls for a yellow cake mix, I do love recipes that start with a box mix, but to my surprise I only had devils food cake.   I add chocolate chips to my banana bread so why not make it the base for a cake?  I also did not have sour cream but have substituted greek yogurt a dozen times in recipes. I was determined to have this for dessert that evening and not willing to run to the grocery store; I decided to give it a whirl.

From the outside, it looks like the picture on the website.

But once you cut into it you will see a moist and dense Chocolate Cake with a hint of banana and sour cream, or Greek Yogurt in this case. It received a thumbs up for all parties indulging in this dessert.
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Saved you a piece
What a yummy cake and so easy, just what you are looking for during the busy holiday season.  You could even make 2 single layer cakes and give one as a neighbor holiday gift or freeze one layer and serve it at another date. (just make 1/2 of the frosting recipe)

For another great Banana Cake recipe check out my post on Old Fashion Banana Cake by Barefoot Contessa.
Chocolate Banana Sour Cream Cake
  • 1 pkg.  (2-layer size) yellow or CHOCOLATE cake mix
  • 1 cup  mashed ripe bananas (about 3)
  • 1 cup  BREAKSTONE’S or KNUDSEN Sour Cream or NON FAT Greek Yogurt
  • 3  eggs
  • 1/4 cup  oil
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened (we used 1/3 less fat)
  • 1/2 cup  butter, softened
  • 1 pkg.  (16 oz.) powdered sugar
  • 1 cup  finely chopped PLANTERS Walnuts

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 13×9-inch pan.
 ( we used 2 round pans see tips below)

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar.

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. Keep refrigerated.

TIPS from Kraft and Close to Home
SUBSTITUTE
Sour Cream with low fat varieties or use non-fat greek yogurt.

HOW TO NEATLY FROST THE CAKE
Freeze cake layers about 20 min. 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. And don’t worry if the frosting does not look perfect on the sides of the cake – the nuts will cover any imperfections.
HOW TO PREPARE IN ROUND CAKE PANS
Prepare cake batter as directed; pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans to wire racks. Cool completely. Fill and frost with cream cheese frosting. Keep refrigerated.

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November 28th, 2012 | Category: baking, close to home, desserts, recipe