Best 6 Bunyans Diabetic Sour Cream Banana Cake Recipes

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**Banyan's Diabetic Sour Cream Banana Cake: A Diabetic-Friendly Treat**

Banyan's Diabetic Sour Cream Banana Cake offers a delectable treat for individuals managing diabetes. This moist and flavorful cake features a unique blend of sour cream, ripe bananas, and a specially formulated sugar substitute, resulting in a reduced-sugar dessert that doesn't compromise on taste. Whether you're a diabetic seeking a satisfying sweet indulgence or simply looking for a healthier cake option, this recipe is a must-try. Additionally, the article provides variations to accommodate different dietary preferences, including a gluten-free and vegan version, ensuring everyone can enjoy this delightful cake.

Let's cook with our recipes!

BANANA-SOUR CREAM CAKE



Banana-Sour Cream Cake image

Try our Banana-Sour Cream Cake. This sour cream cake made with mashed bananas and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.

Provided by My Food and Family

Categories     Nuts

Time 1h50m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts

Steps:

  • 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 35 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing 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 frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

THE BEST BANANA CAKE



The Best Banana Cake image

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
6 very ripe bananas
2 1/2 cups packed dark brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons dulce de leche
1 1/2 tablespoons maple syrup
1 cup banana chips

Steps:

  • Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
  • For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
  • Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
  • Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
  • For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
  • Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
  • Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA CAKE WITH SOUR CREAM FROSTING



Banana Cake with Sour Cream Frosting image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Banana     Spring     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10-12 servings

Number Of Ingredients 12

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/4 cups sour cream
1 1/3 cups mashed ripe bananas (about 3 large)
2 tablespoons fresh lemon juice
2/3 cup powdered sugar
1 8-ounce package cream cheese, room temperature

Steps:

  • Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
  • Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)
  • Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.

BUNYAN'S DIABETIC SOUR CREAM BANANA CAKE



Bunyan's Diabetic Sour Cream Banana Cake image

This so good! If you aren't diabetic you can frost it with a Banana Cream Cheese Frosting or Carmel Cream Cheese Frosting. I just spread a little butter on it!

Provided by Paul Bushay

Categories     Cakes

Time 1h5m

Number Of Ingredients 9

1/2 stick butter, room temperature
1/3 c splenda's splenda sugar blend
2 large eggs
1 tsp vanilla extract
2 c flour
1 tsp baking powder
1 tsp baking soda
1 c sour cream
3 bananas, mashed

Steps:

  • 1. Pre heat oven to 350
  • 2. Cream butter with Splenda, sugar blend
  • 3. Add eggs & vanilla, beat well
  • 4. Sift together flour, baking powder, baking soda, & sea salt
  • 5. Add to creamed mixture alternately with sour cream
  • 6. Fold in the mashed bananas
  • 7. Spray a 13X9 baking pan with Pam
  • 8. Pour the batter into the pan
  • 9. Bake at 350 40 to 45 minutes or until done

SOUR CREAM BANANA CAKE



Sour Cream Banana Cake image

This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.

Provided by Margaret Wehling

Categories     World Cuisine Recipes     European     Scandinavian

Yield 54

Number Of Ingredients 14

2 cups packed brown sugar
1 cup sour cream
1 cup butter
1 teaspoon baking soda
4 eggs
⅛ teaspoon salt
4 bananas
2 teaspoons vanilla extract
4 cups sifted cake flour
1 cup chopped walnuts
½ cup butter
4 cups confectioners' sugar
¼ cup sour cream
1 teaspoon vanilla extract

Steps:

  • Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
  • Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
  • To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g

SOUR CREAM BANANA CAKE



Sour Cream Banana Cake image

Make and share this Sour Cream Banana Cake recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1 cup banana, mashed
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/4 cup powdered sugar

Steps:

  • Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
  • Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
  • Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
  • Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

Nutrition Facts : Calories 370.1, Fat 16.5, SaturatedFat 7.9, Cholesterol 67.6, Sodium 246.1, Carbohydrate 52, Fiber 1.5, Sugar 30.4, Protein 5.2

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a bundt pan: A bundt pan will give your cake a beautiful shape and allow for even cooking.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help the frosting to set properly.

Conclusion:

Bunya's Diabetic Sour Cream Banana Cake is a delicious and easy-to-make cake that is perfect for any occasion. This cake is moist, flavorful, and has a fluffy texture. The sour cream and bananas add a richness and depth of flavor that makes this cake irresistible. Whether you are a diabetic or not, you will love this cake!

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