Sour Cream Banana Cake

This sour cream banana cake recipe came from Denmark with my great-grandmother and great-grandfather when they came over to the United States.

Preparation Details

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 12

Ingredients

• 2 cups packed brown sugar
• 1 1/2 cups butter, softened and divided
• 4 large eggs
• 4 bananas, mashed
• 1 1/4 cups sour cream, divided
• 4 cups sifted cake flour
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup chopped walnuts
• 3 teaspoons vanilla extract, divided
• 4 cups confectioners’ sugar

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.
2. Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.
3. Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.
4. Meanwhile, beat confectioners’ sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.
5. Layer cooled cake layers with frosting.