Recipe
Dessert
Banana Sour Cream Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee butter, softened | ||
| 1 ¼ c. Hy-Vee granulated sugar, divided | ||
| 2 Hy-Vee large eggs | ||
| 2 medium ripe bananas, mashed (about 1 cup) | ||
| ½ c. Hy-Vee light sour cream | ||
| 2 c. Hy-Vee flour | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee cinnamon |
Directions
- Cream butter and 1 cup granulated sugar in a medium bowl with electric mixer. Beat in eggs, bananas and sour cream.
- In a medium mixing bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture and stir just until moistened.
- Combine remaining 1/4 cup sugar with cinnamon in a small bowl. Set aside.
- Sprinkle half the cinnamon/sugar in the bottom of a well-greased Bundt pan. Spoon half the batter on top, followed by the rest of the cinnamon/sugar. Spoon the remaining batter on top.
- Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan. Invert onto a cooling rack and allow to cool completely before serving.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 55mg
- Sodium: 200mg
- Total Carbohydrates: 42g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Test Kichen.