• 10servings
  • 90minutes
  • 506calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sugar

  2. 1/2 cup butter , softened

  3. 3 bananas , overly ripened

  4. 1 cup sour cream

  5. 2 eggs , slightly beaten

  6. 2 teaspoons vanilla extract

  7. 1 teaspoon banana extract

  8. 1 teaspoon baking soda

  9. 3/4 teaspoon salt

  10. 2 cups flour

  11. 1/2 cup walnuts

  12. 1 1/2 cups powdered sugar

  13. 2 tablespoons butter , softened

  14. 4 tablespoons Cream Cheese , softened

  15. 3/4 teaspoon vanilla extract

  16. 1/2 teaspoon banana extract

  17. 1 teaspoon milk

  18. 1/2 cup banana , mashed

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream together the sugar and butter. Add the mashed bananas; combining well. To this mixture, add the sour cream, eggs, vanilla, baking soda adn salt. Beat until well combined. Add the flour and nuts. Mixing to combine well.

  2. Pour into prepared, greased and floured pan. Bake at 350 degrees. Depending on size of pan used; bake until a toothpick inserted in center comes out clean. You can bake this in any size or type pan. It's not a huge rising cake, so fill your pans accordingly.

  3. To make the frosting, mix powdered sugar, banana, butter and cream cheese. Stir in vanilla and enough milk to make spreading consistency. Frost cooled banana cake.

  4. This recipe can easily be doubled or tripled for larger quantity without trouble.

  5. One note on the bananas for the cake portion -- the riper the better! I actually prefer that the bananas to be engrossly black for this recipe.


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