Banana Cream Cake

This simple cake is made moist by mashed bananas and sour cream. Cream cheese frosting makes the cake rich and indulgent....
Contributor
Banana Cream Cake
Robyn Lea

Banana Cream Cake

This simple cake is made moist by mashed bananas and sour cream. Cream cheese frosting makes the cake rich and indulgent. Recipe courtesy of Dinner with Jackson Pollock by Robyn Lea (Assouline.com).

8
Servings
837
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake:

  • ½ Cup butter, softened
  • 1 Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 1 Cup mashed ripe bananas
  • 1/3 Cup sour cream
  • 1 Teaspoon lemon juice
  • 2 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ Teaspoon baking soda
  • ½ Teaspoon salt
  • ¾ Cup pecans or walnuts, chopped

For the frosting:

  • ½ Cup butter, softened
  • 8 Ounces cream cheese, softened
  • 1 Teaspoon vanilla extract
  • 3 ½ Cups confectioners sugar, sifted
  • ¼ Cup pecans or walnuts, roughly chopped, for garnish

Directions

For the cake:

Preheat the oven to 360 degrees F. Grease a 9-by-5-inch bread tin and line the base with greased baking paper.

In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy, then add the eggs one at a time. Beat until thoroughly combined. In a separate bowl, mix together the banana, sour cream, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add half the banana mixture to the egg mixture, followed by half the flour mixture. Fold until well combined, then repeat with the remaining ingredients. Lastly, fold in the chopped nuts. Pour the batter into a prepared pan and smooth with a spatula. Bake about 1 hour. Allow to cool in tin for a few minutes before turning onto a wire rack. When the cake has cooled completely, spread with the frosting.

For the frosting:

Cream together the butter, cream cheese, and vanilla until smooth. Add the powdered sugar half a cup at a time and beat with an electric mixer on low speed until combined. When all the powdered sugar is added, beat on high speed until the frosting is smooth. Spread on the cooled cake.

Sprinkle the chopped pecans or walnuts on top of the frosted cake, if desired.

Nutritional Facts

Total Fat
42g
60%
Sugar
4g
4%
Saturated Fat
16g
67%
Cholesterol
31mg
10%
Carbohydrate, by difference
119g
92%
Protein
11g
24%
Vitamin A, RAE
103µg
15%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
42mg
4%
Choline, total
16mg
4%
Fiber, total dietary
18g
72%
Fluoride, F
18µg
1%
Folate, total
148µg
37%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Phosphorus, P
138mg
20%
Selenium, Se
20µg
36%
Sodium, Na
263mg
18%
Thiamin
1mg
91%
Water
53g
2%
Zinc, Zn
1mg
13%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.