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Banana Nut Cake With Cream Cheese Frosting Recipe

Banana Nut Cake With Cream Cheese Frosting

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (233)

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Average Rating:

Total Reviews: 233

Showing 21-30 of 233

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  • on September 10, 2011

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    VERY thick, heavy batter - which makes for a very dense, quite dry, floury cake. The recipe's photo shows a loaf tin, so I used a loaf tin. Had to bake it for an hour or more at 350 degs to cook it through. I used half pecans, half walnuts. I think the cake batter needs some additional liquid to thin it out, perhaps water, milk or buttermilk? My mother's banana nut cake comes out so moist; I was disappointed with this recipe.

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  • on September 10, 2011

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    SO good! I added a little milk and it came out perfect! I baked mine in a 9 by 13 pan and made one big cake.

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  • on August 08, 2011

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    Best cake ever! SO good! I'm not a great cake maker but this was wonderful! I did cut back on the powdered sugar making the frosting...just tasted it as I mixed to my personal sweetness. Wonderful cake.

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  • on August 03, 2011

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    I love this recipie and I am making it again , as I speak.. The batter is really thick, so I added another 1/4 cup of oil. Once you incorporate the bananas and they have to be ripe.. the batter will get moister if you let it sit for a few minutes before you turn it up. I used 3 eight inch cake pans. Love a tall layered cake. Do not beat anything, use a wooden spoon to mix with. Going to add some coconut to the cream cheese frosting and turn it into a tropical banana cake. YUMMMM!!!!!!

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  • on July 19, 2011

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    Absolultely LOVED this recipe!! It was so moist and extremely delicious! It was also very easy to make!

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  • on July 06, 2011

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    Followed this recipe's instructions and ingredients to a tee, except I made my own cake flour and used toasted walnuts instead of pecans. Also, I used three 8 inch cake pans as I love a tall layer cake. This recipe is easy and yet the best I have baked. The cake is not heavy, or dry, and the batter was not too thick. If you have trouble with this cake coming out right, you must be doing something wrong!

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  • on June 26, 2011

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    Very disappointed in this cake, very dry and dense. I would not make again.

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  • on May 21, 2011

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    This is my 'go to' recipe whenever I have uneaten bananas & it's always perfect. I've found the key to not having too thick of a batter or resulting dry cake, is to use very ripe bananas - overripe to brown - and mash them extremely well (to a very runny puree It’s part of the liquid that keeps the cake moist & gives a wonderful banana flavor. If you do this, you shouldn't need to add milk or extra oil. I add extra cinnamon & bake in 2 9inch pans. I’ve added mini chocolate chips for a really yummy combination & used walnuts in place of the pecans, but prefer the pecan version. For a healthier take, I’ve also exchanged applesauce for some of the oil & used part whole wheat flour. It's delish served as a frosted layer cake, but as my family doesn't care much for sweet cream cheese frostings, we mostly enjoy it plain as a 'coffee cake', freezing one of the layers for later. A slathering of mascarpone on a slice is decadent without being overly sweet. A quick easy recipe, I just love it!

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  • on May 20, 2011

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    My husband loves banana cake so i decided to try this recipe. The batter was a little thick so i decided to use one cup of oil instead of the 3/4 cup ( out of milk and my husband said it was the best Banana cake he ever had and asks for it all the time. And it was a big hit with the PTA.

    Thanks Paula

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  • on May 09, 2011

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    I consider myself an intermediate baker and I found this recipe such a dissapointment. I read several reviews before making and added a little milk to the batter. The batter was still incredibly thick and took a really long time to bake resulting in a dense, overbaked dry "cake". I normally love Paula but I will not be making this again.

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