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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 parc
hment paper. Spray pans with nonstick cooking spray and set aside.
Combine cake mix, eggs, bananas, sour cream, olive oil, and banana extract in an electric
mixer bowl and beat for 2 minutes. Pour batter evenly into prepared cake pans and bake on
center oven rack for 35 minutes or until a toothpick inserted in the center comes out clea
n. Cool in pans for 15 minutes and then remove from pans and cool for 15 more minutes. Car
efully remove parchment paper.
Combine cream cheese and butter in a clean electric mixer bowl and beat on medium speed fo
r 2 minutes or until smooth. Gradually add powdered sugar 1/2 cup at a time and beat for 3
0 seconds or until all sugar is added. Slowly add milk and beat until icing has a smooth c
onsistency with soft peaks.
Place one cake layer on a cake platter and ice the top and sides. Add second layer and fin
ish icing top and sides. Press handfuls of walnut pieces onto the sides. Cover cake with a
cake cover or a large bowl and refrigerate until ready to serve.

Nutritional Information

No Nutritional Information Available


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