Try this Banana Sour Cream Cake recipe, or contribute your own.
- Carbohydrate 418.64385000627 g
- Cholesterol 336.080000263158 mg
- Fat 174.457850095322 g
- Fiber 5.54400012016296 g
- Protein 40.3765000051027 g
- Saturated Fat 81.9618500601792 g
- Serving Size 1 1 recipe (1158g)
- Sodium 4421.64000061244 mg
- Sugar 413.099849886107 g
- Trans Fat 10.8209150063491 g
- Calories 3371 calories
Step-by-step
- Preheat your oven to 350 degrees F.
- Grease a 13x9-inch baking pan and set aside.
- Beat cake mix, eggs, bananas, sour cream and oil in a large bowl on low speed until just moistened, stopping frequently to scrape the bowl on bottom and sides.
- Then beat on medium speed for 2 min.
- Pour batter into pan.
- Bake for 35 min. or until toothpick comes out clean.
- Cool completely in pan.
- Frosting: Beat cream cheese and butter in a large bowl on medium speed until well blended.
- Gradually add in sugar, and beat until smooth and blended.
- Spread over cooled cake.
A standard ingredient list outlines quantities, but it hides how dairy acids and fruit starches restructure a batter. Sour cream introduces lactic acid, which reacts with chemical leaveners while coating gluten strands to keep the crumb tender. Mashed bananas contribute high levels of moisture and natural sugars, altering the thermal threshold where proteins set.
- Beat the batter on low speed until just moistened to prevent excessive gluten development, then switch to medium speed for exactly two minutes to aerate the mixture.
- Bake the cake in a greased 13x9-inch pan at 350 degrees F for 35 minutes, checking doneness when a toothpick inserted into the center emerges clean.
- Cool the baked base completely in the pan before applying the cream cheese and butter frosting to prevent the fat from melting.
- Substitute coconut oil with standard vegetable oil in a 1:1 ratio without altering the structural moisture content of the final crumb.
Thorough cooling ensures the rich dairy topping maintains its structure. Proper mixing speeds guarantee an even distribution of dense fruit purees.
