Comments on: Heavenly Banana Cake with Super Special Cream Cheese Frosting

By: Jessica

Jessica — Mon, 23 Jan 2012 20:36:56 +0000

I just made this cake over the weekend because my daughter wanted to make a “birthday” cake (her birthday is in August though..) and it was amazing! The only thing I had a problem with was using the corn syrup/flour substitute for cake flour– do you sift the flour first without the corn syrup? It made the consistancy a little weird but once we tasted it, none of it mattered! When I first tasted the icing I thought it was okay, but the next day the cake/icing tasted 10x better like something magical happened overnight! Everything kind of came together. 4 days later it was still amazing. I’d highly recommend this. And the previous commenter was right– I made this cake at about 5500 ft. altitude and made no adjustments.

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By: Jenny

Jenny — Tue, 26 Apr 2011 23:24:04 +0000

Oh, my! Heavenly is right. A relative has a secret banana cake too. She makes it in two layers, puts cream cheese frosting in the middle along with very thinly sliced bananas. So delicious! I can’t wait to try your version!

By: akeille jane

akeille jane — Wed, 09 Mar 2011 07:05:42 +0000

hi would like to ask if what size of round pans for this to make 2 layers? Thank you and you have wonderful recipes! GOD bless!

By: Idas

Idas — Wed, 27 Oct 2010 01:05:59 +0000

Oh my heavens. This is a signature dessert. I made it and it was my first time using my 6 year old white kitchenaid stand mixer.
I had that much faith in your recipe that this would warrant me hauling it out and putting it to it’s first cake making. (the photo was really to tempting to refuse)
Blown away.
I love it so much, I told all my Chowhound friends about your site and this dessert.
Thank you fromt the bottom of my heart for sharing.

By: Eva

Eva — Tue, 12 Oct 2010 11:41:58 +0000

I made the maple pecan banana bread a couple of weeks ago, that was unbelievable. This will be the next one, your recipes are failproof (and very yummy) :)

By: Narwal

Narwal — Sun, 18 Jul 2010 12:48:42 +0000

I wanted to try this recipe soooooooo bad – so I actually went out and painstakingly waited for my bananas to ripen. On a particularly stressful day (I tend to stress bake) I decided I was going to make this and my cake turned out horrible! Flat as a pancake and super dense. I was so angry for having wasted ingredients and was going to come on and write a bad review of the recipe but realized I forgot the baking soda. Sigh…
Will try again and hope for a better result next time.

p.s. love your bog

By: ivy

ivy — Mon, 31 May 2010 13:14:45 +0000

Love your blog! Everything is so delicious! I had a question about the measurements. I’m fairly new to baking, and I was wondering if your suppose to measure the 2 cups of flour by sifting into the measuring cup, or measure by scooping the flour and then sifting. Thanks!

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Best Banana Bread Recipe :: Whipped — Thu, 11 Feb 2010 19:35:01 +0000

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By: Leslie Andrade

Leslie Andrade — Sat, 17 Oct 2009 15:32:19 +0000

Oh so yummy. I had been dying to try the pumpkin cake, but got sidetracked with the banana cake. This cake is so good. I had enough frosting without doubling to lightly ice the entire cake. My family loved it. I started the meal with a New Mexico style pot roast. The banana cake complimented this meal. It’s a keeper and a repeat!!! Thanks for sharing.