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Sour Cream Banana Cake
Prep Time:
30 minutes
Cook Time:
35 minutes
12 servings

1 pkg. (18.25 oz.) Hill Country Fare Yellow Cake Mix

3 H-E-B Grade A Large Eggs

1 c. mashed ripe bananas

1 c. H-E-B Sour Cream, regular, light or fat free

1/4 c. H-E-B Extra Light Olive Oil

1 tsp. banana extract


1 pkg. (8 oz.) H-E-B Cream Cheese

1/2 c. (1 stick) H-E-B Unsalted Butter, softened

1 pkg (16 oz.) H-E-B Powdered Sugar

1/4 c. Central Market Organics Fat Free Milk

1 c. Hill Country Fare Walnut Pieces


Heat oven to 350°F. Line bottom of two 8 or 9-inch round or square
cake pans with parchment paper. Spray pans with nonstick cooking spra
y and set aside.
Combine cake mix, eggs, bananas, sour cream, olive oil, and banana ext
ract in an electric mixer bowl and beat for 2 minutes. Pour batter eve
nly into prepared cake pans and bake on center oven rack for 35 minute
s or until a toothpick inserted in the center comes out clean. Cool in
pans for 15 minutes and then remove from pans and cool for 15 more mi
nutes. Carefully remove parchment paper.
Combine cream cheese and butter in a clean electric mixer bowl and bea
t on medium speed for 2 minutes or until smooth. Gradually add powdere
d sugar 1/2 cup at a time and beat for 30 seconds or until all sugar i
s added. Slowly add milk and beat until icing has a smooth consistency
with soft peaks.
Place one cake layer on a cake platter and ice the top and sides. Add
second layer and finish icing top and sides. Press handfuls of walnut
pieces onto the sides. Cover cake with a cake cover or a large bowl an
d refrigerate until ready to serve.

Nutritional Information

No Nutritional Information Available


My H-E-B Texas Life Magazine, May 2010