Banana and Sour Cream Cake

    Banana and Sour Cream Cake

    (73)
    17saves
    50min


    67 people made this

    This is a great banana cake to use those bananas that have been hanging around the house for a while. It is a yummy, moist cake that the whole family can enjoy. Garnish with some chopped nuts if you like.

    Ingredients
    Serves: 54 

    • 2 cups (350g) packed brown sugar
    • 250g butter
    • 4 eggs
    • 4 bananas
    • 4 cups (500g) sifted self-raising flour
    • 1 pinch salt
    • 1 teaspoon bicarb soda
    • 1 cup (250ml) sour cream
    • 2 teaspoons vanilla essence
    • 1 cup chopped walnuts
    • 125g butter
    • 4 cups (600g) icing sugar
    • 1/4 cup (60g) sour cream
    • 1 teaspoon vanilla essence

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Cream brown sugar and 250g butter. Add eggs 1 at a time; beat well. Add mashed bananas, flour, salt and bicarb soda along with 1 cup sour cream. Add vanilla and nuts last.
    2. Pour batter into 3 greased and lined 20cm cake tins. Bake in a preheated 180 degrees oven until cake tests done with a tooth pick; about 30-40 minutes.
    3. To make icing: Mix 125g of butter, 4 cups of icing sugar and 1/4 cup sour cream. Add 1 teaspoon vanilla and mix until fluffy.
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    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (72)

    by
    60

    This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted butter--both softened, and 24 oz. powdered sugar, splash of vanilla) AND plenty of chopped walnuts on the entire OUTSIDE of the 3-layer cake INSTEAD of in the batter! It looks and tastes amazing that way...judging by all the sneaky "nut snatchers" in the group =) I followed the recipe...except I used 1/2 white and 1/2 brown sugar for a lighter color and texture, and I doubled the salt. All my ingredients were at room temperature, and I creamed the sugars and butter until very light and fluffy (4-5 min?). The batter was light and the cake was not too heavy either. All said, we highly recommend this cake =)  -  03 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    44

    Very good! This is a big cake, I've made it 3 times and find it bakes very nicely in a 12 cup tube pan. I use 3 and a half cups of all-purpose flour in place of cake flour. It's even better if wrapped and refrigerated overnight before serving.  -  04 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    34

    I took this to our weekly Bible Study - Everyone said they wanted it for their birthday cake when the time came. This is my new favorite cake. It is delicious, moist and perfect. Thank you, Margaret. Addition -I have now made this cake about 15 times. Some may find batter thick and "heavy" because they are not sifting the cake flour enough. I sift three times. Also - last time I ran out of brown sugar so used 1 cup brown and 1 cup white. The result was a completely different flavor, also fabulous. A light airy delicious cake. The riper the bananas, the more banana flavor. Again, Margaret, Thank you, thank you  -  10 Apr 2005  (Review from Allrecipes USA and Canada)

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