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Sour Cream Banana Cake 8

Sour Cream Banana Cake

"This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States."
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servings 188 cals
Serving size has been adjusted!
Original recipe yields 54 servings


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
  2. Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
  3. To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

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Read all reviews 59
  1. 72 Ratings

Most helpful positive review

This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted b...

Most helpful critical review

I read most of the reviews after I made this. This is a very dense heavy cake & is okay but if you are looking for a "light" cake with plenty of banana flavor this is not for you. Many others sa...

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Most positive
Least positive

This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted b...

Very good! This is a big cake, I've made it 3 times and find it bakes very nicely in a 12 cup tube pan. I use 3 and a half cups of all-purpose flour in place of cake flour. It's even better ...

I took this to our weekly Bible Study - Everyone said they wanted it for their birthday cake when the time came. This is my new favorite cake. It is delicious, moist and perfect. Thank you, M...

I made this cake exactly like the directions called for. I made it into a 9 x 13 pan and it got gobbled up totally at work today. Thanks for the awesome recipe!

I halfed the recipe and it made one nice sized bundt pan cake. Didnt make the icing. Plenty good without it!

I would love to have more recipes from Margret wheler. My ancestors are from denmark and I would like to have more recipes.

Since a lot of people were saying it made too much batter, and since I also only had one banana left, I cut everything down by a forth. Turned out pretty well still, cept I didn't find it sweet...

I really liked the cake part pof this recipe. I agree it makes a big, moist cake. If your cake was dry, you probably overcooked it. I didn't have brown sugar so I used white sugar. I also used...

this is a really awesome cake. i used fat free sour cream and it turned out just as good, so that's something to keep in mind to bring down the fat. the icing has to be warmed up before you pu...

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