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Nutrition Facts
Serving Size 131 g
(Approx. 16 Servings)
Amount Per Serving
Calories 460 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 9 g 46%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 300 mg 13%
Total Carbohydrate 59 g 20%
Dietary Fiber 1 g 4%
Sugars 45 g
Protein 6 g
Vitamin A 8% Iron 2%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sour Cream Banana Cake

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
16  People


Recipe makes 16 Servings

16 1/2 Oz Hill Country Fare Yellow Cake Mix
3 H-E-B Grade A Large Eggs
1 cup(s) bananas, ripened and mashed
1 cup(s) H-E-B Sour Cream, fat free
1/4 cup(s) H-E-B Extra Light Olive Oil
1 Tsp banana extract
8 Oz H-E-B Cream Cheese
1/2 cup(s) H-E-B Unsalted Butter, softened
1 cup(s) H-E-B Powdered Sugar
1/4 cup(s) Central Market Organics Fat Free Milk
6 Oz Hill Country Fare Walnut Pieces
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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 cake in pans for 15 minutes and then remove from pans and cool an additional 15 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 layer of cake 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 and refrigerate until ready to serve.



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