Reviewed: Mar. 13, 2011

I have to thank you for this gem in my recipe box! The frosting filling was perfect. It wasn't too sweet or heavy, so it didn't overpower the delicious flavors of the banana cake. I will definitely be trying variations of this recipe using chocolate cake for a traditional Suzie-Q cake. Also, I'm going to try adding in a bit of peanut butter to the frosting for a PB Chocolate treat I know my family will appreciate. Thanks so much for sharing this one!

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Reviewer:

sweeetblisss

Reviewed: Oct. 16, 2010

YUMMY!!!! I WILL be making these again! I wonder if this would work as a sponge cake roll? I will try it and let you all know!

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Reviewer:

yum2001

Cooking Level: Intermediate

Living In: Coloma, Michigan, USA

Reviewed: Nov. 1, 2009

I think this would've been great, but reeeeally didn't want to use full fat butter AND shortening, so I used reduced-fat Blue Bonnet margarine. The end result; the frosting tasted right, but the texture was running and greasy-looking. Not appetizing, not that fluffy filling I was so excited about. Not even usable. Bummer! So, my advice is to definitely use full-fat butter/shortening if you make this.

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Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 4, 2007

These were so yummy. I couldn't stop eating them. The filling is excellent. I used chocolate cake instead.

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Reviewer:

Cath in Georgia

Cooking Level: Intermediate

Reviewed: Sep. 26, 2006

I made cupcakes and filled them with the cream filling. Then I made a buttercream icing flavored with banana extract. It was great!!

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Reviewer:

honeydew

Reviewed: Jun. 23, 2003

Very good.My husband loved it.My kids enjoyed them as well.I am going to also try chocolate cake mix and see how that works.This is a yummy recipe.Thankyou

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