This recipe was very difficult to follow. It would have been much easier if the ingredients for each component (cake, filling, glaze) would have been listed right before the part I was making. When I printed it out it was hard to follow. The cake itself was delish, but If I make it again I will make two separate TWO layer cakes instead of one FOUR layer. The cream filling couldn't support the weight of all the layers. I also followed the advice of another review and made my own frosting to pipe an edge on each layer to contain the cream filling, but the weight even pushed THAT out the sides. I made the traditional green marzipan layer around the outside and that helped some. Chilling for 4 hours was a must. I used rum extract instead of light rum.

Reviewed On: Oct. 26, 2010

I made this for a group of 150 teens participating in an inner-city summer missions trip and used 25 ripe bananas processed in a food processor 5 at a time. I added 1 t cinnamon per recipe. I was using extra large commercial foodservice foil pans & commercial ovens so the baking time needed to be SHORTENED by 10 minutes which really surprised me. I filled the pans about 1 1/2 inches deep. I cut it into 3 strips longwise then slices of about 1 1/4 inches wide which yielded 49 slices per pan. It was super moist and a huge hit with the teens and leaders.

Reviewed On: Aug. 1, 2009