![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4a9OQVs3-DnP3-WzIsqTCrcVqkufYJR-CmsIiF04_rBl5D6cd4fNhWpLWdbIhd_5zwiIdr0HJtdXYLgWROKV5dtVwQBZk_JPe-BWpQlIdXu7bzsblM5_SQ0vGp08tpQY3rwgiuWogbwZ9ZTWKhR-qiVgZQ7kheBoVV7WqyIqG4j2sF16ltx-eEIz/w293-h277/IMG_6460%20(1).jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1XVu7WK8xgJKu6zhkcN0BFnq44xGmpxymEGY_gHiOgIynGGys59fGLfXBPsur8KsSASZcVFJtYeHohYW2b0NUZVMtIPk6IPr6jyOewEEWl1YeHYstHcMJw9BPTf9_BPX1ARWaGmSqg8/w280-h277/banana-sour-cream-cake-print11.jpg)
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
Frosting:
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 pkg. (16 oz.) powdered sugar (about 4 cups)
- 1 cup Planter's Walnut pieces
Directions:
- Heat oven to 350 degrees.
- Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Best on medium 2 minutes.
- Pour into greased and floured 8" round pans. Bake 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake completely in pan on wire rack.
- Beat cream cheese and butter with mixer on medium until blended.
- Gradually add sugar, beating well after each addition.
- Remove cake from pans.
- Place 1 8" disk on cake platter. Frost. Top with remaining 8" cake disk and frost top and sides.
- Press nuts onto sides and top. Refrigerate leftovers.