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Sour Cream Banana Cake

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



Quick and easy


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

•  Icing:

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 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 clean. Cool in pans for 15 minutes and then remove from pans and cool for 15 more minutes. Carefully remove parchment paper.

Combine cream cheese and butter in a clean electric mixer bowl and beat on medium speed for 2 minutes or until smooth. Gradually add powdered sugar 1/2 cup at a time and beat for 30 seconds or until all sugar is 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 and refrigerate until ready to serve.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine, May 2010

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