Easy Banana Sour Cream Cake

This simple, yet flavorful banana cake is topped with a velvety cream cheese frosting and sprinkled with chopped walnuts, if desired. A crowd-pleasing dessert that’s easy to make and even easier to enjoy.

Ingredients

1 box yellow cake mix
3 large eggs
1 cup mashed banana about 3
1 cup sour cream
1/4 cup vegetable oil

Frosting

8 ounces cream cheese softened
1/2 cup butter softened
3 1/2-4 cups powdered sugar
dash salt

Topping

1 cup walnuts finely chopped, if desired

Instructions

Preheat the oven to 350°F.
Beat the cake mix, eggs, mashed bananas, sour cream, and oil with a mixer on low speed just until moistened. Stop frequently to scrape the bottom and sides of the bowl. Beat on medium speed for 2 minutes.
Pour the batter into a greased and floured 13x9-inch pan.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Make the frosting: Beat the cream cheese and butter with a mixer until well-blended. Add the dash of salt. Gradually add the powdered sugar, beating well after each addition.
Press the chopped walnuts onto the top of the cake, if desired.
Refrigerate until ready to serve.

Notes

Storage: Keep this cake refrigerated to maintain its freshness and ensure the frosting stays firm.
Bananas: Use ripe bananas for the best flavor and texture in the cake.
Frosting Texture: For a smoother frosting, make sure the cream cheese and butter are well-softened before mixing.
Optional Nuts: If you prefer a nut-free version, you can skip the walnuts, or replace them with chopped pecans for a different flavor.
Cake Variations: You can add a teaspoon of vanilla extract or a dash of cinnamon to the cake batter for extra flavor.