"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'!!!" — Sally E. Forsythe
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1 (8 ounce) package
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.
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.
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!
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.
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).
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.
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.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 695
** Calories from Fat: 373
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