SOUR CREAM BANANA CAKE
This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
Provided by Margaret Wehling
Categories World Cuisine Recipes European Scandinavian
Yield 54
Number Of Ingredients 14
Steps:
- Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
- Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
- To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g
SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING
This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
- Rub the butter in the flour mix with your fingertips to make a crumb mixture.
- Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
- In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
- In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
- Add in the eggs one at a time, beating well after each addition and the vanilla.
- Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
- Transfer to prepared baking pan.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for about 45-50 minutes.
TENDER SOUR CREAM BANANA CAKE
This cake has been in my family for as long as I can remember! Very moist and fluffy cake. Great as a snack for the family or for a small gathering. I have received so many compliments on this cake! Use your imagination. It doesn't need to be topped with any icing, or can handle it if you do.
Provided by Cristin
Categories Dessert
Time 50m
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x9 inch pan.
- Dissolve baking soda in the sour cream.
- In a large bowl, cream butter and sugar until light.
- Add eggs and beat well.
- Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine.
- Add cake flour and mix well.
- Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.
Nutrition Facts : Calories 2940.8, Fat 116.3, SaturatedFat 69.3, Cholesterol 692.3, Sodium 2088.8, Carbohydrate 448.4, Fiber 7.4, Sugar 270.2, Protein 33.9
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
CHOCOLATE-BANANA SOUR CREAM CAKE
Everyone knows chocolate and banana cake are yummy together. But did you know that adding sour cream makes the cake super moist and tender?
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 5 ingredients in bowl with mixer until blended. Pour into prepared pans.
- Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Invert cakes onto wire racks; remove pans. Cool cakes completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
- Stack cake layers on plate, filling and frosting with cream cheese mixture. Carefully press nuts into frosting on sides of cake.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BANANA SOUR CREAM COFFEE CAKE
Make and share this Banana Sour Cream Coffee Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and grease a bundt pan.
- Mix all of the topping ingredients together and set aside.
- Combine melted butter, sugar, eggs and bananas and mix well.
- In a separate bowl, combine the sour cream and baking soda, then set aside.
- In another bowl, combine the flour, salt, and baking powder. To the butter mixture, alternately add the flour mixture and the sour cream mixture, beginning and ending with the dry mixture. Stir in the vanilla extract.
- In the prepared bundt pan, spread half of the batter, sprinkle the batter with half of the topping mix. Repeat with the remaining batter and topping.
- Bake for 55 - 60 minutes, or until a cake tester comes out clean.
- Cool completely on rack before removing from the baking pan. Dust with icing sugar prior to serving.
BANANA PECAN SOUR CREAM COFFEE CAKE
Make and share this Banana Pecan Sour Cream Coffee Cake recipe from Food.com.
Provided by Marie
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Combine pecans, 1/4 cup of sugar and cinnamon and set aside.
- Cream butter and sugar until light, then beat in eggs, bananas and vanilla alternately with sour cream.
- Mix dry ingredients together and add slowly to creamed mixture.
- Do not overbeat.
- Sprinkle half the topping mixture in the bottom of a well greased 10" bundt pan.
- Pour half of batter over, then sprinkle with rest of topping.
- Pour remaining batter over.
- Bake at 350° for 45 minutes or until cake tests done.
- Cool ten minutes in pan, then invert onto wire rack to cool completely.
Nutrition Facts : Calories 3605.9, Fat 168.3, SaturatedFat 80.3, Cholesterol 717.6, Sodium 3064.7, Carbohydrate 490.6, Fiber 16.5, Sugar 272.3, Protein 49.7
SOUR CREAM-BANANA UPSIDE-DOWN CAKE
What's better than walnut cake? How about banana upside-down cake with walnuts? Serve this Sour Cream Banana Upside-Down Cake at your next get-together.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with mixer until blended.
- Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.
- Bake 40 min. or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 250, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8475 g, Sugar 0 g, Protein 3 g
BANANA-SOUR CREAM CAKE
Try our Banana-Sour Cream Cake. This sour cream cake made with mashed bananas and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.
Provided by My Food and Family
Categories Nuts
Time 1h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
- Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
- Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.
Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BANANA SOUR CREAM CRUNCH CAKE
This is being posted at Tinkerbell's request. I made this twice a month while I was working as a cook at a hospice facility in Mesa AZ. It is a wonderful way to use up over-ripe bananas
Provided by Mean Mary
Categories Dessert
Time 51m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated. Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter with sugar, then beat in eggs. Add mashed bananas, vanilla, and sour creame. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gently incorporate dry ingredients into the banana mixture, stirring to blend.
- Heavily grease and lightly flour bundt pan. Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips. Sprinkle the remaining chip mixture over top of cake. Bake for 45 minutes or until toothpick or cake tester comes out clean. Cool on wire rack for 10 minutes then remove from cake pan.
- This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.
Nutrition Facts : Calories 410.1, Fat 18.9, SaturatedFat 13.1, Cholesterol 56.3, Sodium 296.7, Carbohydrate 56.5, Fiber 1.2, Sugar 38.5, Protein 4.3
CREAMY, DREAMY BANANA CAKE
This is a recipe that's a combination of many banana breads I've made over the years. It's simple, ever-so-moist, and loaded with fresh banana flavor. It took me a few tries to get it right, and I believe it's the sour cream that makes this cake so tender and delicious.
Provided by Linda Dalton
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 375 degrees and spray an 8"x8" pan with cooking spray. Whisk together flour, baking powder and salt. Set aside.
- 2. In small bowl, mash bananas and combine with sour cream. Set aside.
- 3. Using an electric mixer, beat butter, oil and sugar until incorporated (2 or 3 minutes). Add eggs, egg white and vanilla. Add half the dry ingredients into the butter mixture and combine. Now add the banana/sour cream mixture into the batter and mix until incorporated. Add the rest of the dry ingredients and mix until smooth, but try not to over mix.
- 4. Pour batter into prepared pan and bake 40 to 45 minutes. Allow to cool on wire rack and prepare the frosting.
- 5. In separate bowl, with hand mixer on medium/low speed, combine neufchatel, butter and vanilla extract. Add confectioners' sugar and mix until frosting is smooth. When cake is cooled, frost that little darling and serve.
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