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

By: Jenny

Jenny — Thu, 25 Oct 2012 13:46:43 +0000

I made this twice – the 1st time without a hand mixer, the 2nd with. Without a hand mixer, the cake still tasted great, but it didn’t have a fluffy texture/crumb (I’m a newb lol). The 2nd time, it turned out exactly like the picture. I made muffins with the other half of the batter instead of using a 2nd cake pan, topped them with sweetened coconut flakes, added blueberries, pecans, chocolate and vanilla chips. They turned out delicious, though next time, I’ll be adding more blueberries.

By: Jo Ann

Jo Ann — Mon, 30 Jul 2012 19:27:04 +0000

Made this cake over the weekend. It was so moist and delicious. my family loved it. Wanted to make another one the next day but I was scared that i would eat too much. The cake was just as the title described. HEAVENLY!

By: Robin

Robin — Thu, 10 May 2012 00:02:00 +0000

OMG, just made this today and it just as the name says…HEAVENLY!!! Almost like banana bread but lighter and moister, so so good!!!

By: Lex

Lex — Wed, 18 Apr 2012 12:35:26 +0000

How many inches of round pans do I use for this?

By: Eva

Eva — Tue, 17 Apr 2012 18:09:58 +0000

made this this weekend, and it was sooooo yummy! Thanks for the recipe, your blog is my favorite!

By: Hann

Hann — Sun, 04 Mar 2012 18:25:45 +0000

Best cake I’ve ever made, I was so proud :) so fluffy and moist- everyone loved it and I now have a list of people waiting for me to link them the recipe.

I normally find banana bread much too dense and heavy, this was bananary and perfect. I used 2 whole eggs, instead of the one yolk, which might have made mine, ever so slightly, even lighter.

Plus, no more fear of making frosting icing- just needed a splash of milk to loosen it up a bit (I didn’t add any sour cream). And I had enough to ice the middle, top and all round the sides.

Everyone go make this cake! I certainly will be doing so in the near future.

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.

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.