This cake tastes great from the refrigerator or it freezes beautifully for a chilled treat.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup sugar
2/3 cup Land O Lakes® Butter, softened
2 teaspoons vanilla
2 large Land O Lakes® Eggs
2 medium (1 cup) ripe bananas, mashed
1/4 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups Land O Lakes® Heavy Whipping Cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted
2 tablespoons chopped pecans
Heat oven to 350°F. Grease and flour two (9-inch) round cake pans; set aside.
Combine sugar, butter and 2 teaspoons vanilla in bowl. Beat at low speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in 1 cup mashed bananas and sour cream. Gently stir in flour and baking soda.
Pour batter into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Place whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form. Add melted chocolate. Continue beating until well mixed. (Do not overbeat.)
Place 1 cake layer onto serving plate; spread with half of chocolate cream. Slice 1banana; lay banana slices on top of chocolate cream. Top with remaining cake layer. Frost top of cake with remaining chocolate cream. Cover; refrigerate 2 hours or overnight.
Slice remaining banana just before serving. Arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Store refrigerated.
This cake can also be baked in two (8-inch) round cake pans. Bake 25-30 minutes.