Banana Cake with Cream Cheese Frosting
Equipment
Ingredients
- 1 package yellow cake mix
- 3 eggs
- 1 cup mashed banana about 3
- 1 cup sour cream
- ¼ cup canola oil
- 8 oz cream cheese softened
- ½ cup butter softened, plus extra to grease pan
- 16 oz powdered sugar about 4 cups
- 1 cup walnut pieces finely chopped
Instructions
- Heat oven to 350ºF. Grease a 9x13-inch pan on the bottom and sides by rubbing them with a cold stick of butter.
- Beat cake mix, eggs, bananas, sour cream, and oil with a mixer on low until moistened, scraping the bottom of the bowl often. Beat on medium 2 minutes.
- Pour cake batter into the parepared pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely in the pan on a wire rack.
- Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
- Remove the cake from the pan. Carefully cut the cake horizontally in half using a serrated knife. Place one cake half, top-side down, on a platter; spread with frosting. Top with the remaining cake half, top-side up. Frost the top and sides of the cake.
- Press chopped walnuts onto the sides and sprinkle over the top.
- Refrigerate leftovers.
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 615kcal | Carbohydrates: 81g | Protein: 6g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 457mg | Potassium: 197mg | Fiber: 2g | Sugar: 60g | Vitamin A: 683IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 1mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!