Banana Sour Cream Cake

This is one of those rustic, homemade cakes that I imagine is eaten after Sunday supper. It reminds me of banana bread, only what I wish banana bread really tasted like! Although my cake did not end up square, I like that the shape was a change from a traditional round cake. I am sure you could bake the cake in two 8-inch round pans, but you might need to vary the baking time. Hope you enjoy!


Banana Sour Cream Cake

Ingredients:

1 pkg. (2-layer size) yellow cake mix

3   eggs

1 cup mashed ripe bananas (about 3)

1 cup  Sour Cream

1/4 cup oil

1 pkg.  (8 oz.)  Cream Cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg.  (16 oz.) powdered sugar

1 cup finely chopped Walnuts (this did not appeal to me so I did not add them)

Directions: 

HEAT oven to 350°F.
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.