Cakes, Dessert, Recipes

Banana Sour Cream Cake

October 1, 2014
I have a confession to make. 

Sometimes I buy bananas for the sole purpose of keeping them long enough to make banana bread. I know I’m not alone in this. 

Banana bread is my usual go-to, but every once in a while I just need a change in the lineup. 

This cake, my friends, is making a play for the MVP

Mouthwateringly Velvet-ey Pastry.

… that didn’t work out as well as I was hoping. 

If you come up with something better, leave me a comment, and you may just become the lucky new writer of a random food blog! 


Moist, delicious banana cake. My new favorite way to use ripe bananas!

Banana Sour Cream Cake
My new favorite way to use up leftover bananas!
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  1. 1 yellow cake mix
  2. 3 eggs
  3. 1 cup mashed bananas
  4. 1 cup sour cream
  5. ¼ cup oil
  1. Combine all ingredients and beat on low until moistened, then beat on medium speed for 2 minutes. Pour into a greased and floured 9 X 13. Bake according to the directions on the cake mix box. Cool before frosting. Frost with cream cheese frosting Of course.
My Mom Taught Me To Play With my food
Moist, delicious banana cake. My new favorite way to use ripe bananas!
 I’m sorry if you think cake mixes are the devil, but I know we all get really busy sometimes so it’s nice to have simple, quick and delicious recipes up our sleeves. It makes us look like we have a handle on stuff. 

Now,  wouldn’t that be nice? 

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