We buy a lot of bananas at the Feels like Home house. Grace loves them, and she always has. I like them, too, and so does Joe.
Occasionally, though, a banana will expire. You just know when it’s happened.
I hate to throw food away, though, so I like to put the soggy banana into something I’m about to bake. They’re good in French Toast, brownies, cakes, and just about everything else I’ve ever mashed them into.
Be careful about having too much moisture if you add mashed banana to an existing recipe.
This cake recipe calls for bananas, so no need to adjust the liquids. It will come out moist and delicious!
Banana Sour Cream Cake
Beat cake mix, eggs, bananas, sour cream, and oil with mixer on low until moistened, scraping bottom of the bowl often. Beat on medium 2 minutes.
Pour into greased and floured 13x9-inch pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife.
Place one cake half, top-side down, on platter; spread with frosting. Top with remaining cake half, top-side up. Frost top and sides.
Press nuts onto sides and sprinkle over top.
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