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!
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.
Be sure to choose the correct size pan for cooking. This recipe uses the pot-in-pot set, otherwise known as stackable cooking insert pans. I used a 6-quart Duo or Duo Evo for this. The PIP pans measured 8.28x8.28x6.1 inches.Using smaller pans for this recipe may increase cook times. If not completely cooked then finish in the oven or put back in the Instant Pot for additional time. Don't forget to add more water if doing this! To bake this in the oven:
Grease and flour either a 13x9 baking pan, or two 8-inch round baking pans.
Bake in a 350-degree oven for 35 minutes or until done. To test for doneness insert a toothpick into the center of the cake, and if it comes out clean it's done.