Banana Cake with Cream Cheese Frosting Recipe

Sour Cream Banana Cake

Tawyna's Treasure (friend)

1/4 C margarine

1 1/3 C sugar

2 eggs

1 tsp. vanilla

1 C mashed ripe bananas

1 tsp soda

3/4 tsp salt

1 C dairy sour cream

2 C flour

1 tsp. baking powder

1/2 C chopped nuts

Cream margarine, gradually add sugar, beat until light and fluffy.  Beat in eggs one at a time.  Add vanilla.  Stir together flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.  Add bananas and nuts mixing just until blended.  Bake in 9x13" pan at 350 degrees for 40-45 minutes.  Frost with cream cheese frosting.

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Banana Cake with Cream Cheese Frosting Recipe

Taken from www.homemakinghelper.com
See video on KSL5:  Banana Cake 

Cake:
1 1/2 c bananas, mashed, ripe
2 tsp lemon juice
3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/8 c sugar
3 large eggs
2 tsp vanilla
1 1/2 c buttermilk

Frosting:
1/2 c butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
3 1/2 c powdered sugar

Garnish:
Chopped walnuts

Cake Directions:
 
Preheat oven to 275. Grease a 9x13 pan. Mash bananas (I use my KitchenAid mixture to do this job). Mix in lemon juice and set aside. In a medium bowl sift together flour, baking soda and salt; set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

Frosting Directions:
 
Cream the butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts if desired.

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Tiffany's Tips: I personally think this cake tastes best the next day so I always bake it ahead of when I need it. If you're making it a day ahead, don't worry if your bananas aren't ripe. They ripen just fine in the cake. I added in the "sift the flour mixture" part. I've found that if you skip this critical step you will end up with small clumps of flour in your baked cake. I've also baked this just as banana bread minus the frosting. You can also add about 1 cup or 1 handful of chocolate chips and make banana chocolate chip bread or muffins.  Yum!

Gaylene's note:  I got three round pans from this recipe.  It was rather crumbly, but that's from overbeating.  I love nuts so next time I'd add nuts to the batter.