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Sour Cream Banana Cake

By: Margaret Wehling

"This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States."

Rate/Review | Read Reviews (43)

Servings (Help)

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Original Recipe Yield 3 - 9 inch layers or 9 x 13 inch pan

Ingredients

2 cups packed brown sugar
1 cup sour cream
1 cup butter
1 teaspoon baking soda
4 eggs
1/8 teaspoon salt
4 bananas
2 teaspoons vanilla extract
4 cups sifted cake flour
1 cup chopped walnuts
1/2 cup butter
4 cups confectioners' sugar
1/4 cup sour cream
1 teaspoon vanilla extract

Directions

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.
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..
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.