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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 51-60 of 233

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  • on August 26, 2010

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    We loved it. I think it is one of the best that I have ever tasted.
    I did bake it in a 9 x 13 pan as I did not have 3 round cake pans.
    It of course, took longer to bake. After 35 -40 minutes I would do the toothpick check, so it would be cooked and not heavy.
    And the next day after being in the fridge even BETTER

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  • on August 23, 2010

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    Certainly not up to my standards. This cake had good flavor, but it was way to heavy. I'll be throwing this recipe away.....

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  • on August 08, 2010

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    I made this cake, just as the recipe said with no changes... and It is the most delicious, moist, banana cake I've ever eaten! Gotten alot of compliments from my family when I made it! Will be making again very soon.. thanks Paula!

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  • on August 03, 2010

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    this cake is delicious, i always trust Paula's desserts : its very addicting though

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  • on August 02, 2010

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    I made this banana nut cake today for a bake sell and it seems to have come out very good. The batter is NOT enough for (3 9" layers but perfect for two. I will be making a four layer cake out of this and it should be wonderful with the cream cheese frosting and hoping it'll sell for a good profit. Thanks Paula!
    Hint: You that had trouble with it rising, maybe you need to check your date on your baking soda....

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  • on July 31, 2010

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    i use to order a similar cake from The Jewish Mother Restaurant in Va Beach, Va for my daughter for her birthday. This year (for her 25th I decided to try to find a recipe that was close and this is it!! I added a cup of mini chocolate chips and made the chocolate cream cheese icing and I have to say it is even better than theirs!! I love you Paula!! Im afraid I won't only be making it for birthdays from now on! It's a must try!! LOVE IT!!

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  • on July 20, 2010

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    I always consult Paula on all things southern, this is no exception. These make great cupcakes too, stuck to the recipe exactly and it came out great!

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  • on June 21, 2010

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    I got excellent results with the following modifications:
    Triple the batter recipe.
    Double the frosting recipe.
    Bake in a convection oven on a 24"x16" sheet pan at 300 degrees for 30 minutes.

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  • on June 17, 2010

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    this cake was extremly good, dense but still very good, i used a sugar subistuite so then i only had to use half of the sugar. when u use the cream cheese make sure u get the one in the box not the one that u use in the tub for on ur bagels.
    thanks Paula for a great recipe again.

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  • on May 02, 2010

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    This was the best Banana Cake, I ever taste. On the first day I made it, I thought it was too sweet, my husband thought it was wonder. The second day, I tried it again and thought, OK, good, by the third day, Oh, Lord. I tore it up! It seem to get better and better each day. Someone mention adding 1/2 cup of sour cream and extra banana, which I did and I let the bananas get really ripe. I should have made more icing, which I will do on the next time but, we really enjoyed this cake. Thanks Paula!!

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