Reviewed: Nov. 9, 2009

This cake was wonderful to make and serve. My family is actually very split when it comes to chocolate and fruit. Half of my family loves chocolate while the other prefers fruits. This cake brought them both together! I love the rich taste of the chocolate and the smooth creamy taste of the banana. I may be only cooking for about 5 years now. But this is one of the best cakes I have ever made and ate.

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Reviewer:

Peanut

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Reviewed: Mar. 31, 2009

Couldn't find banana extract, so i just mashed up an extra banana and used that instead. My family went crazy over this.

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Rachel G.

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Reviewed: Mar. 20, 2009

I baked it in 2 round cake pans as suggested, slicing to make 4 layers. To the filling, I added pineapple extract & 1/2 a small can of very well drained crushed pineapple. Then I sprinkled the inside layer with lightly toasted coconut & finely chopped macadamia nuts, finishing the top the same way before adding the 3 sliced banana garnish & mint leaves. AWESOME!!!!!

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Reviewer:

Gina

Cooking Level: Professional

Home Town: Medford, New Jersey, USA

Living In: Marlton, New Jersey, USA

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Reviewed: Jan. 7, 2008

Wonderful!! Made this for Christmas and it was a hit. We used 2 round pans instead of the springform, and next time will do the same, and even slice those to make a 4 layer. There is plenty of cream filling, it was oozing out with 2 layers. Don't substitute banana pudding for the imitation banana flavor, it is yummy! Big difference!

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