I have made this recipe twice now with somewhat better results the second time around. Both times I used it to frost a banana cake. I had two exceptions with this recipe. The first being that the frosting was too thin with the ingredient amounts as written. The second was that the frosting separated slightly showing a glisten of oil(from either the butter or the natural oil in the peanut butter)on the surface. I solved the first problem by cutting back on the butter to 3/4 of a stick of butter and increasing the confectioner's sugar to around 4-5 cups. The only way I could figure out how to fix the oil problem was to keep the frosting and whatever it was frosting refrigerated. Had it not been for these two small problems I would have given this one 5 stars.

Reviewed On: Oct. 5, 2009

I have made several versions of banana cake and this one is the best! Very moist with just enough banana flavor. I am baking another one today and I think that I will cut back 1/4 cup of sugar because the icing I use is so very sweet. I don't add the nuts because of personal preference. This will be my go-to banana cake! (Use peanut butter frosting-delish!)

Reviewed On: Oct. 3, 2009

I have to start out by saying that this really is a 5-star recipe. I know this because my daughter made this pie first. In fact, within 2 weeks she made 4 pies. All of them were consistently perfect. I think the problem lies in my preparation of this recipe. I'm lost as to where I made my mistake. My pies tasted great but were much too thin, even after several hours of refrigeration. So, don't be afraid of trying this recipe. If it turns out right it is well worth the effort.

Reviewed On: Sep. 4, 2009