A delicous way to use up ripe bananas is this banana sour cream cake that is next level banana bread with cream cheese frosted then topped with walnuts or pecans. This makes a great addition to any meal, and is easy to make with box cake mix in the oven or Instant Pot!
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Tips for making an Instant Pot Cake
It's important to right size your pan to right size your cook. For this recipe I used a Pot-in-Pot Pans for this recipe, which fits inside a 6-Quart Instant Pot Duo. So if you are using something different then you may need to add additional cook time or finish in the oven. A smaller diameter pan will make the cake much thicker which results in a longer cooking time.
Don't over-mix or under-mix your cake batter. Follow the instructions, and mix the ingredients until combined.
Just like with any other cake make sure you give the pan a few taps on the counter to get rid of some of the extra air bubbles before cooking. This can help to have a more level cake while it is cooking so it doesn't poof up in the middle.
All pressure cookers are different, and some may require less or more cooking time. If you take your cake out, but it seems like it's not quite done then you can either finish it in the oven or put it back in your Instant Pot. Remember to refill the water in the liner before your do this though so you have enough for a second round of cooking.
Ingredients for the cake
The ingredients for this cake recipe are pretty straight forward. One thing I do want to mention is the fact that I love using olive oil for my baking. As a back-up I usually reach for canola oil. However, vegetable oil or any oil that you regularly use for baking with good results should work for this recipe.
- Yellow cake mix
- Sour cream
- Mashed banana
Mix all the ingredients together with a mixer until combined. Pour batter into greased Pot-in-Pot pans. Stack, cover, and put into the pressure cooker. The pressure cooker should have 1 ½ cups in the liner for cooking.
This is a moist dense cake so the cooking time is longer than normal. Cook on high pressure (normal) for 70 minutes then follow with a full natural pressure release.
Once done, remove to wire racks to cool. Remove cakes from pans after 20 minutes of cooling time. Once the cake is completely cooled it can be frosted.
Can I bake this in the oven?
Yes, follow the directions above to make cake batter. Preheat the oven to 350-degrees, and bake for 35 minutes or until done. Grease either a 13x9 baking pan, or two 8-inch round baking pans. To test doneness insert a toothpick into the center of the cake, and if it comes out clean then it's done.
Making the frosting for the cake
While the cake is cooking allow the cream cheese and butter to come to soften. Put in a large bowl, and cream the two ingredients together.
Add the powdered and combine with mixer until smooth. Add vanilla at the end to sweeten. If you think the frosting is to thick you can add a little milk until it's the consistency you like.
Put one layer of cake on a plate or platter. Frost the top, and then add the second layer of cake to the top. Frost the top of the cake, and then the sides. I find it really helpful to frost in four spots to keep the layers from shifting while frosting then finishing all around.
Top with walnuts or pecans to complete. I used a food processor to grind walnuts to "dust" the top of the cake. Serve immediately, or refrigerate until ready to serve. This is a delicious dessert to pair with any of these delicious summer cookout Instant Pot or Air Fryer recipes!
Banana Sour Cream Cake
- 1 box yellow cake mix
- 3 eggs beaten
- 1 cup banana ripe and mashed
- 1 cup sour cream full or reduced fat
- ⅓ cup oil
- ½ cup water
- 1 (8-ounce) package cream cheese full or reduced fat, softened
- ½ cup butter unsalted, softened
- 1 (16-ounce) bag powdered sugar about 4 cups
- 1 teaspoon vanilla
- 1 cup walnuts or pecans
- Mix all the cake ingredients together in a stand mixer, or large bowl with a hand mixer until combined.
- Pour evenly into greased pot-in-pot pans. Tap on counter to remove air bubbles. Stack pans. Add 1 1 /2 cups of water to the pressure cooker. Add in the PIP pans.
- Cook on high pressure (normal) for 70 minutes and follow with a full NPR (natural pressure release). Remove pans to cooling rack, and cool for 20 minutes. Remove from pans, and allow to completely cool on racks.
- To bake in the oven grease either a 13x9 baking pan or two 8-inch round cake pans. Preheat oven to 350-degrees and cook 35 minutes or until done.
- Allow cream cheese and butter to soften.
- Add to mixer or large bowl. Cream together, and then add all the powdered sugar at once.
- Mix together until smooth, and then add the vanilla. If frosting is to thick then add milk to achieve desired consistency.
- Frost cake layers, and top with walnuts.