Banana Cake with Sour Cream

Serves: 5
Total Calories: 973


2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 1/2 cups sugar
3 whole eggs, beaten
1 teaspoon vanilla extract
1 cup sour cream
1 cup mashed ripe banana
1/2 cup chopped pecans or walnuts
Butter Cream Frosting:
1 1/2 sticks margarine, divided
3 tablespoons flour
3/4 cup milk
3/4 cup granulated sugar
1/3 teaspoon vanilla extract


Sift flour, baking powder, baking soda, and salt. Cream margarine, sugar, and eggs; add vanilla. Add sour cream, bananas, and nuts, alternating with dry ingredients. Bake in 2 well-greased and floured 9-inch baking pans. Bake at 350° for 30–45 minutes, or until cake tests done. Frost with Butter Cream Frosting.

Butter Cream Frosting:
In saucepan, melt 1/2 stick margarine. Slowly add flour and milk over low heat. Cook to a pudding consistency and chill thoroughly in refrigerator. In a bowl, cream remaining 1 stick margarine and gradually add sugar. Beat until sugar seems to dissolve. Add pudding mixture gradually, beating until fluffy. Add vanilla and continue to beat until light, about 1 minute.

Fun Fact:
Tyler, Texas, has been nicknamed the “Rose Capital of America” because of its large role in the rose-growing industry; about 20% of commercial rose bushes produced in the United States are grown in the area. The Tyler Municipal Rose Garden is the largest rose garden in the nation.

Nutritional Facts:

Serves: 5
Total Calories: 973
Calories from Fat: 318

This Banana Cake with Sour Cream recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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