Banana Sour Cream Cake

Recipe

Dessert
Banana Sour Cream Cake

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User Rating

2.5 out of 5 stars
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2 ratings

Recipe Data

12
Servings
15min
Prep
1hr
Total

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    ½ c.Hy-Vee butter, softened
    1 ¼ c.Hy-Vee granulated sugar, divided
    2Hy-Vee large eggs
    2medium 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

    1. Cream butter and 1 cup granulated sugar in a medium bowl with electric mixer. Beat in eggs, bananas and sour cream.
    2. In a medium mixing bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture and stir just until moistened.
    3. Combine remaining 1/4 cup sugar with cinnamon in a small bowl. Set aside.
    4. 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.
    5. 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.