Banana Cake III Recipe -
Banana Cake III Recipe

Banana Cake III

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"This delicious blend of banana cake and cream cheese frosting will make your day! Just relax and enjoy this tasty masterpiece! If you like to eat healthy or have sudden cravings for banana and cream cheese, just keep a piece of this in your 'fridge'!!!"

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Ingredients Edit and Save

Original recipe makes 1 9 inch layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
  2. Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
  3. Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
  4. In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2005

I thought this recipe was fantastic! My husband is a firm believer that you must have eggs in order for a cake to taste great. He was pleasantly surprised to make an exception with this cake. He thought it was the best banana cake he ever tasted. I made this cake several times and tinkered with it a bit. I found that the baking soda left a slight aftertaste, so I reduced the baking soda to 1 1/2 tsp., added 1/2 tsp. baking POWDER, added 1/2-3/4 tsp. cinnamon, added 1 1/2 tsp. vanilla extract, and 1/2 - 1 cup chopped walnuts to the batter. It came out perfect! You can also bake this in a 13 x 9 inch pan for 35-40 minutes, as cupcakes for 20-23 minutes, or as mini loaves for 30-40 minutes.

Most Helpful Critical Review
Jan 18, 2007

I can't say that I cared for this recipe...even with the changes that were suggested by other members. The cake was just just too heavy.


42 Ratings

Dec 16, 2006

The other day I had a few over ripe bananas in the fruit bowl and went in search for an easy recipe for banana cake - this was it! Buttermilk is hard to find in England and i love that this recipe uses ingredients that i've always got in the cupboard. (I took advice from other reviews and lessened the baking soda to 1 1/2 tsp and added 1/2 tsp of baking powder). The cake was a huge hit with work colleagues!

Sep 04, 2003

This was such a great change from the banana bread I always made. The mayo made me nervous, but all were pleasantly suprised with this delicious cake. I did't use the nuts in the icing and it only took (my oven) 30 min to bake. I will be making this one over and over again.

Sep 02, 2003

I baked this in a jelly roll pan to make banana cake "bars". I think the recipe calls for too much baking soda, as the resulting cake had a bitter aftertaste (from unreacted baking soda) and was overly brown (another symptom of too much soda).

Apr 19, 2003

My husband will never ask for banana bread again after this wonderful cake. I also used mashed banana in the frosting. I made a sheet cake instead, which made it a real snap.

May 04, 2009

This turned out very well. I use splenda instead of sugar and did not add any nuts. I used a 9x13 pan and only made half the amount of frosting and it was plenty. I also added about 1/2 of a small banana to the frosting and my husband said the frosting was great! I also used splenda for the frosting and only needed about 1 1/4 cups to sweeten it. I think the cake would also be good without any frosting.

Dec 24, 2007

I made this to the letter other than bake time, being 30 minutes.It's really good and tweaking the recipe is unnessesary.I like to try the original recipes first to see if it's great without my additions or deductions.It turned out perfect. The frosting is always too much, no matter what recipe :)


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  • Calories
  • 695 kcal
  • 35%
  • Carbohydrates
  • 78.9 g
  • 25%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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