Banana Nut Cake With Cream Cheese Frosting

Total Time:
1 hr 43 min
Prep:
30 min
Inactive:
45 min
Cook:
28 min

Yield:
18 to 20 servings
Level:
Intermediate

Ingredients
  • Cake:
  • Butter, for greasing pans
  • 3 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract
  • Frosting:
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/2 cup butter (1 stick), at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • Cook's Note: This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.
Directions
Frosting:

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

Cake:

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting:

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 237
I followed each recipe in ingredients and measurements, but skipped adding nuts entirely. I also added 1/2 cup of Greek yogurt to my batter. This cake took an hour to bake in a 9 x 13 baking dish, and it made my entire house smell like heaven! The cake was so yummy! I loved the frosting as well. item not reviewed by moderator and published
I followed this recipe to the letter and went with my previous e4xperience for making this kind of cake: USE JUMBO EGGS. MAKE SURE THE BANANAS ARE OVER RIPE AND MUSHY. That will guarantee a very moist, delicious cake. I generally make this as a bunt cake without a frosting on top and occasionally will add 3/4 CUP OF CHOCOLATE CHI{PS and 1/2 A CUP OF SOUR CREAM to make sure everyone has something they love in it. I also use WALNUTS INSTEAD of PECANS. Ms. DEEN, your cake was a wonderful success in my kitchen! item not reviewed by moderator and published
first off let me tell you I have taken and received certificates in cake decorating from Wilton I am an expert baker just ask any of my friends or family this recipe is the WORST ever the frosting easy peasey I make something similar from scratch the cake as dense as a brick god awful I would NEVER recommend this recipe to ANYONE item not reviewed by moderator and published
Really delicious, but one cup of sugar is more then enough. I had to add a little bit of buttermilk to the dough because it turned out to be too thick. item not reviewed by moderator and published
Very good as cake or muffins, with or without icing. Add 8 oz. crushed pineapple to make it REALLY good and moist. item not reviewed by moderator and published
It turned out great! But I rated it four stars because it was very dry and sloppy when I tried to mix the eggs and oil into the dry ingredients. It was just horrible (and I made sure everything was well measured. So I just added a small amount of buttermilk into the batter before adding the rest of the ingredients (the mashed bananas, vanilla and almonds. It expanded a lot in the oven and it's just wonderfully tasty!!! item not reviewed by moderator and published
Moist and Tasty. Simple to Make. Full of Flavor. item not reviewed by moderator and published
Delicious and yummy! When I make it again, however, I will double the frosting recipe. There wasn't as much frosting between layers as I would have liked, and the frosting is soooo good! item not reviewed by moderator and published
Yummy! This was sooo easy and quick to make. I had several ripe bananas and didn't want them to go to waste. I found this recipe and in less than thirty minutes, I had a yummy dessert for after dinner! Made the house smell amazing and when my husband and two older boys came home, they all walked in and said, "what is that smell, that smells good!". I followed the recipe to a T and would not change a thing. Thanks Paula for all the great recipes you provide so we can make great things for our families! This beats banana bread any day, it's really moist. item not reviewed by moderator and published
This is the third time I have made this cake and it never disappoints. The 3 layers make it elegant. It is officially a family favorite!!! item not reviewed by moderator and published
This cake was very simple and easy to make; it came out moist and delicious. Perfect for when your bananas get really soft; you can still use them! item not reviewed by moderator and published
This was a dense cake and I was looking for more of a light cake. Also, I didn't even add the full amount of sugar called for and still found it a little too sweet. Probably won't make this specific cake again, but STILL a huge Paula fan!!!!!!! item not reviewed by moderator and published
Very Delicious. I cut back on the cinnamon a little only because I love tasting more banana. I've made this dish twice in three weeks and the only I would suggest is making sure the bananas are very ripe. item not reviewed by moderator and published
This is one of most favorite cake recipes. It is a huge hit everytime I make it. The last time I made this for my 6'7" son that was home on leave from Afghanistan, walked into the kitchen and he was inhaling it. He said mom this is my favorite..... I am baking it tomorrow for the womens wine group. I trust anything sweet from Paula Deen and know its going to make a huge hit. Thanks!! item not reviewed by moderator and published
I make this cake as cupcakes, and they are my very favorite cupcakes. The pecans in the cream cheese frosting are amazing. item not reviewed by moderator and published
Made it without the cream cheese frosting and still it was fantastic. Everyone is asking for the recipe. Fantastic! item not reviewed by moderator and published
Delicioso! item not reviewed by moderator and published
My family uses this recipe all of the time! Everyone comments on how tasty the cake is. I normally leave out the nuts when taking it to an event that might have peanut allergies. item not reviewed by moderator and published
Wholesome goodness!pp'' I made this cake per the recipe instrructions except I used a 13"x9-1/2"x2-1/2" oblong pan, greased with butter and floured. I used one (1 can of. Whipped Cream Cheese Frosting, and only frosted the top of the cake after it was completedly cooled. Many Kudoss to Ms. Paula Deen! Thumthis is another recipe that will be kept in my recipe box, on .the computers, on my IPad, etc. Faye ONeal Atlanta, GAi item not reviewed by moderator and published
Paula, been watching you for years, or at least before Michael and don't remember seeing you make this cake. It was excellent, moist, tender, light and tasted like bananas! I was worried about the cinnamon but you can hardly taste it. It did taste like a cake not a bread, totally enjoyed it. I baked it in the 3-9" pans but since there is only the two of us I frosted one layer and froze the other two for future use, hope it doesn't ruin it! I do agree with hitman4jesus_12, could have used more frosting, so I just adjusted the recipe, that works! Thank you for another hit! item not reviewed by moderator and published
Ok, so I read all the reviews and some concerned me and some didn't. Some said it was just another Banana Bread. Some said it wasn't enough for 3 9" cake pans. I don't know about all that but I made sure I had 3 large eggs, maybe would use 4 if they were kind of small. And I made sure I mashed my banana's and that I had 4 large ones,,, saying all that I wish I could upload pictures of them because there are 3 gorgeous layers of banana cake that look and taste like cake and not bread. Exact words from my kids were,,, "Uhh Dad give me some more of that stuff" If I do anything differently next time, it will be make extra icing because I like lots of icing between layers. Oh yeah ladies did I say I was a man, so for you ladies that could not get this cake to work,,,,, You just got man handled,, maybe you should give up cooking and join me to watch Nascar and Football. You go Paula,, keep em coming like this!!! item not reviewed by moderator and published
I read the reviews prior to making this cake and went with adding 1 T of baking soda to each cup of flour in addition to 1/2 C. of sour cream. Not sure I'd add that much baking soda again. I felt I could taste it too much. I think I'll try it without next time, but will definitely make it again. Also, it didn't rise the way normal cakes do. Actually it had a dip in the middle which I filled with frosting but I know my baking soda was fresh, had only purchased it a week prior. Any ideas as to what caused that? item not reviewed by moderator and published
A perfect cake. Moist, fluffy and flavorful. However, I added some milk to the batter to make perfect consistency... I love this cake!!! item not reviewed by moderator and published
I have made this cake several times and it has turned out perfect each time. I agree that in order to have a more moist cake is to use very ripe banana's. If you have ripe banana's but don't have the time to bake this cake or even banana bread, the banana's can be frozen (banana peel removed and used later. This cake always gets great reviews. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
Absolultely LOVED this recipe!! It was so moist and extremely delicious! It was also very easy to make! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very disappointed in this cake, very dry and dense. I would not make again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
tried the recipe out last night as per reviews batter was super thick so i added 1/4 extra oil and 1/2 butter milk came out delish! item not reviewed by moderator and published
Very tasty! I noticed as well that the batter was super thick, but once I added the mashed bananas it came together nicely. May consider adding just a touch of milk next time.I used two 9" round cake pans, not three - didn't seem like there was enough batter for all three? Might try it as one big cake next time as one of the other reviewers has done. But mine were still moist and the top had a nice subtle crunch to it. Instead of the cream cheese icing, I used Giada's mascarpone icing. Overall - yummy!! Can't wait for my husband to try it tonight! Thanks Paula! :) item not reviewed by moderator and published
I have made this numerous times and have always received rave reviews. I don't make it a layer cake and it always turns out in whatever I bake it in provided I adjust the cooking times. The last time I made it I added mini chocolate chips and it was out of this world. This recipe is a prime example of why I LOVE Paula Deen! item not reviewed by moderator and published
My husband has been asking for this cake every year for his birthday for the past 5 years. Its that good. item not reviewed by moderator and published
OMG this cake was so good. The only thing I did different was on the icing recipe I up the Cream cheese to 12 oz. the butter to 1 1/2 sticks and cut back on the powdered sugar. I love all PD recipes I just find the Cream Cheese Icing a bit to sweet fo my taste item not reviewed by moderator and published
The BEST I've made this about 4 times now. Everyone LOVES it, very easy. item not reviewed by moderator and published
Paula you out did youself, my husband and I just had a slice of this cake and OMG is it great! My in-laws were at our house when I was baking this cake but left before it was cool for frosting. My husband call them bragging on how good the cake is so now they will be back tomorrow for a slice. This recipe will be file with my keepers. Thanks again Paula for a job well done! item not reviewed by moderator and published
It was ironic how I came about making this cake. Last month, I was on a spiritual fast and I had bananas that came ripe but I didn't want to toss out. So I came across this recipe and thought it would be an excellent idea to bake since I love banana nut bread. Well to my surprise, this cake turned out beyond my imagination. In fact, I now have requests for friends and co-workers to make for them. Thanks Paula Deen for sharing this recipe. This recipe is definitely a keeper and recommend to others! item not reviewed by moderator and published
Tasty, but Oh My batter wss soooo thick I thought I left something out. I wish I had read other baker's remarks & added the milk. item not reviewed by moderator and published
While I was mixing the wet and dry ingredients, couldn't believe how thick the batter was... Had to bake it for an extra 10 mins.(maybe it's my over) This cake was sooo good, my husband could even wait for the icing. Made the house smell good too! YUM YUM item not reviewed by moderator and published
I tried this recipe, but added baking soda and a teaspoon of cardamom, and 1/2 cup less sugar. Organic bananas make a big difference too, as they're minus any bitterness. It was a huge hit. I made it again and gave some as gifts with cream cheese icing. item not reviewed by moderator and published
I just made this recipe last night and, with a couple of tweaks, created the most delicious cake EVER! I followed the cake directions except doing the following: 1 added a TBSP of corn starch to the bottom of each flour cup (got this tip from another reviewer to make the cake lighter 2 added about 1/3 cup heavy cream; 3 omitted the nuts; 4 baked in 2, 9 inch pans; and 3 baked for about 5 additional minutes. With these slight changes, my cakes turned out delicious. Then, to top it off, I decided to switch out the cream cheese frosting for Barefoot Contessa's Peanut Butter Icing with an layer of sliced bananas between the cake layers. Seriously, the best cake ever! item not reviewed by moderator and published
the taste of this cake is amazing and the frosting is the best !!! i did it for my boyfriends birthday party and everybody love it !!!! item not reviewed by moderator and published
This cake was great, however I wasn't a huge fan of the icing. I could taste the butter & it over-powered the taste of the cream cheese. I altered the cake recipe by using cake flour instead of AP flour since many of the reviews said that the cake was too dense. I made my own by putting 2 TBS of cornstarch in the bottom of a 1 C measuring device and filling the rest up with the AP flour as suggested by another reviewer. This made the cake a little less dense than a bread consistency. I think next time I will add some buttermilk or more banana. I did not have enough batter for 3 9" rounds. It fit perfectly into 2 9" rounds, however it took about 10 minutes longer to bake than the recipe calls for. item not reviewed by moderator and published
I personally LOVE LOVE banana nut bread, or anything banana for that matter! This recipe was just delicious! I honestly thought it would take a lot of time, but it was actually quite easy. :) I originally wanted to make these for Halloween and decorate them. I followed the exact recipe and decided to make cupcakes. They Turned out perfect and tasted so fresh with the fresh bananas! item not reviewed by moderator and published
This was a really good recipe - I especially like that I didn't need to use any equipment other than a fork and spoon! No mixers - yeah! I read the other people's review and took a middle ground on this recipe. I added about 1/2 cup of buttermilk instead of the cup recommended by another user. I also added 1/2 tsp each of nutmeg, ground clove and ginger, as well as 1/4 tsp allspice. Wow! item not reviewed by moderator and published
Really liked this recipe. I usually do not do Paula recipes because of all the butter but had to use up ripe bananas! This turned out great--loved the flavor. Usually walnuts are paired with banana. Really liked the pecans in this. item not reviewed by moderator and published
I started making this cake and got all of the ingredients in the bowl and was sure I had left something off. I went back and double checked only to find that i had the receipe correct as written. I could not imagine trying to get this very thick batter divided into 3 pans so I added one cup of milk, thank goodness! This cake was for my daughter's birthday and I shudder to think what the "cake" would have been like if I had not added the milk. With the cup of milk the cake was beautiful and delicious! item not reviewed by moderator and published
I baked this cake, did exactly what the recipe called for, and the flavor is good, but it is more like banana nut bread, and not cake. If I ever make this cake again, i will add buttermilk to it, maybe it will make it lighter. The batter was way to heavy. item not reviewed by moderator and published
Great recipe! I tested on the folks I work with yesterday - it went really quick once the 1st cut was made. The Creamcheese Frosting made it's debut with a Red Velvet Cake last year - scrumptious Paula - simply scrumptious! item not reviewed by moderator and published
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 item not reviewed by moderator and published
Certainly not up to my standards. This cake had good flavor, but it was way to heavy. I'll be throwing this recipe away..... item not reviewed by moderator and published
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! item not reviewed by moderator and published
this cake is delicious, i always trust Paula's desserts :) its very addicting though item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I made this yesterday and my parents loooovved it! I loved it myself but I fount that it was a dense cake. Like the other reviewers have mentioned it to have been a dense cake I used 2 cups of substitutted cake flour and only 1 cup of all pupose flour. I also substitued the oil for all 3/4 cup of applesauce which turned out fine. Next time I'll use all cake flour to make it lighter and maybe I'll subtract 2 tablespoons of sugar to cut back a little on the sweetness. This one's a keeper folks! :D item not reviewed by moderator and published
I followed the recipe exactly, except I accidentally put 2 cups of pecans into the cake and forgot to leave any for the frosting. Didn't matter though, because it turned out great anyway! Also instead of making a layer cake, I just used a 9"x13" pan and it worked fine. Moist, delicious, and the frosting adds a fabulous touch. My roommates and I loved it!! item not reviewed by moderator and published
This is the best banana cake i ever ate. And I have eaten alot of banana cake. It was simple to follow and the frosting is amazing. We spread the left over frosting on graham crackers!!! Paula, honey you are loved and blessed here in our house. We love you! item not reviewed by moderator and published
I made this the other day for a birthday party. Everyone just loved it and some said it was the best cake they ever had. Will be making this again. item not reviewed by moderator and published
This cake was easy to make and super delicious! I made a couple of changes and added 1/2 cup of sour cream, an extra banana and used a 9 x 13 pan. The frosting was AWESOME!! This recipe is a keeper. Thanks Paula! item not reviewed by moderator and published
I made this cake for Christmas dinner, it was enjoyed and bragged about by everyone! I added a few extra bananas and baked with a pan of water in my oven (Im an advid banana bread lover and have a tried and true recipe thats been in my family for years) which makes the cake moister. Frosting was spectacular and actually doubled the recipe! Thanks again! item not reviewed by moderator and published
I just started experimenting with baking and this recipe was very easy to follow. I did them as cupcakes instead of the layer cakes. 24 minutes seemed to be perfect. I also didn't have cupcake papers so I used non-stick spray. All in all everything tasted great!! I wish the cake was a little moister, maybe a 5th banana or another egg. As for the frosting, I wish it was more, firmer or thicker? It wasn't runny but it wasnt quite like regular frosting. VERY easy for beginners =) I will try this recipe again with little alterations. item not reviewed by moderator and published
Paula, girl you are the bomb!!!! I love love love love this recipe. I looked and looked and bought several brand of cream cheese frosting from the store and none of them had that WOW factor it was just average and always too sweet but yours.......OMG I made a chocolate cake and needed some frosting and came to the internet and found this one and made it (added sugar to my taste)and I promise you I ate up most of the frosting before I could get it on my cake. hahaha. This is the bomb! You need to sell this frosting lady!!!!!!!!!!!!!!!! For all of you reading this please be advised that I never go online to rate anything and I am a die hard fan of HGTV and Food Network but I had to sign up and rate this one. I promise you....you will love it and you can't mess it up but if you do try it and don't like it then you just can't cook. :) item not reviewed by moderator and published
...that half through discovering it contained banana, my allergic uncle took another bite before heading to the cabinet for Benadryl. I've noticed that the ripe-ness of the bananas really does affect the moistness of the cake, and I always opt for the extra banana if I have it on hand. item not reviewed by moderator and published
I made this cake and brought it to work and the guys were asking if I would start selling them. This cake was so yummy- the only thing I changed was that I added a little lemon juice to the mashed bananas so they don't turn as brown. I will be making some extra money thanks to this recipe. item not reviewed by moderator and published
Wow!! It was so easy to make and turned out awesome!! I ended up baking it into a bundt versus splitting it betweeen different pans. It was fool proof and fabulous!! item not reviewed by moderator and published
I just want to say that this was one of the most delicious cakes I have ever made. It was the first home-made cake I ever made and it was so simple to make. It started me off on making my own cakes, instead of Duncan Hines or Betty Crocker. (not that I have anything against those mixes) If you want a moist, delicious cake that tastes like Grandma's banana nut bread, this is the one for you. Thank you Paula! item not reviewed by moderator and published
I read through all the reviews on this recipe before I made it and made a couple changes to the recipe. I added an extra egg and an extra banana. I also added 1/2 cup of half & half. I made cupcakes instead of a cake and they turned out amazing!!!! This recipe made three and a half dozen cupcakes, so if you don't need that many, it would be better to cut the recipe in half. My husband is in the military so I bake things for him to take to work and chare sometimes, so larger recipes work great for that. The frosting is excellent, but I already knew that because this is the same frosting on Paula Deen's Baby Jack Carrot Cake recipe. Will definately be using this recipe again. item not reviewed by moderator and published
I didn't need the cake recipe, as I was making a carrot cake. I wanted a terriffic cream cheese frosting, and this was it!! I made it for my husband's birthday, and even forgot to put the vanilla in, and it was still tremendous!! It really dressed up the boxed carrot cake mix. Nobody knew that I didn't make it from scratch, until I told them! It saved a ton of $$ too!! Thanks Paula!! item not reviewed by moderator and published
It was pretty good, I added an extra egg and an extra banana and it came out pretty moist. I didnt have the time to make frosting, so I sent my boyfriend to the store and he picked up some cream cheese frosting and hookerd it up it was pretty good. item not reviewed by moderator and published
The cake was easy to make, but, best of all it taste great! item not reviewed by moderator and published
I made this cake for our daughter's birthday and like a couple of the other reviewers i thought there had to be something missing from the "wet" ingredients - water, another egg maybe?? ...And it didn't fill 3 9' pans...so the layers came out rather flat and dense. We added sliced bananas between each layer over the icing which helped but next time i'll try to add some water or another egg to it and hope it makes a difference. There has to be a way to make the cake fluffier and lighter...every banana cake i've had was fluffy...this definitely had a "bread" consistency to it. I'll try again...The flavor was wonderful item not reviewed by moderator and published
I changed the recipe a tad to make the all-time best banana nut bread. Instead of 2 cups of gran. sugar, i used 1 cup of granulated sugar and 1/2 cup lightly packed brown sugar. I also substituted in walnuts instead of pecans. Finally to add moistness, i added 1/2 cup of sour cream. I baked this in loaf pans and served without the frosting. Delicious... everyone loved it. I'll definitely make this bread again. item not reviewed by moderator and published
How could a Paula Deen recipe ever be bad? This is fantastic. I made the recipe exactly with a few additions. I added a 1/2 cup of sour cream, 1 tsp. of banana flavoring and a small can of crushed pineapple, drained (for something different). I made cupcakes because they are easier and more fun in a house with pre-schoolers. They came out great. It is a very dense batter (not breadlike, but heavy). Still very moist and yummy. There are no words to explain how yummy the icing is. My kids loved them. item not reviewed by moderator and published
This cake was totally delicious and very moist. I did add 1/2 cup of sour cream to the batter as recommended by another reviewer. Baked it in a 9 x 13 pan. It was excellent!! I've made it twice and will definitely be making it again. item not reviewed by moderator and published
This cake was not quite as moist as I thought it would be. But it was exremely delicious just the same. I baked in a 9 x 13 rectangular pan. item not reviewed by moderator and published
This was a great moist cake. I made it for my 60th Birthday and everyone loved it. item not reviewed by moderator and published
I made this cake with my 10 year old for her 5th grade class. They had to make a model of a cell and label four different parts. It went over well with her class. I put the cake in a dome shaped cake pan and filled the middle with Vanilla ice cream. This was the best tasting school project we have made so far. item not reviewed by moderator and published
I've baked this cake several times, and I think it's a great recipe. This is a full-bodied, robust cake, similar in consistency to a carrot cake. (Do NOT expect a light cake!) One key to a great banana cake is VERY ripe bananas. If your bananas aren't totally ripe, put them in a paper bag along with an unpeeled apple, close the bag tightly, and wait for about 24 hours. It's better to have over-ripe bananas than under-ripe bananas for the very best flavor. For a moister cake, I suggest using 5 bananas rather than the 4 called for in the recipe. The cream cheese icing is delicious also. Don't think about the calories in a slice of this! item not reviewed by moderator and published
After reviewing many of the comments about this cake, I decided to try my hand at it. Many said it was dry. When I made it I mixed the dry ingredients in one bowl and the wet ingredients (including the bananas) in another, then combined the two. The cake turned out very moist and delicious. As far as the frosting goes, those who said it was too sweet, add some salt (about 1/4 tsp) to the frosting mixture and mix well, this will cut the sweetness. Would definitely make this cake again. item not reviewed by moderator and published
The perfect dessert! This cake is easy to make and so delicious! item not reviewed by moderator and published
I think this recipe was perfectly fine the way it is. You do need to use really ripe bananas, mine turned out fine... I just mashed them up really well, until it was kind of soupy.. haha..So my cake turned out moist and cake-like. The frosting was sweet, but still great, I'm pretty sure most frosting/icing recipes call for that much sugar. Anyway, I thought it was delicious and will make it again. item not reviewed by moderator and published
It was alright. You need to use bananas on the browner side to really give this cake some moister. It seemed more like a bread to me. The frosting is way to sweet. I wish I would have tasted it before I put in the last of the powdered sugar, I probably wouldn't have used it all. Sorry Paula won't make again item not reviewed by moderator and published
I made this cake for a family party. I generally shy away from making a large cake because my family isn't full of big cake eaters. However, there wasn't a crumb left with this one! Even the little ones who only choose ice cream wanted cake. If you measure the ingredients properly, you'll do just fine. I made sure my bananas were VERY ripe which adds to a more moist consistency. Be careful not to incorporate too much air into the batter. This cake should be mixed by hand and not with a mixer. I used 3 8x8 square cake pans and everything came out perfectly. While on vacation at the lake last summer, everyone requested the cake. I didn't have internet access and tried to remember the recipe from memory. Unfortunately, I forgot to add the oil. The cake sill tasted ok but was heavy and on the dry side. Not bad considering a major ingredient was left out. TIPS: Measure all ingredients properly. Don't over mix. Make sure your bananas are truly ripe (mostly black skin) for the highest moisture content. Don't over bake! item not reviewed by moderator and published
I have to side with those that found this to be dry and heavy. There is a chance that I mixed the batter too long but the ratio of wet ingredients to dry ingredients required some work to moisten all. I really was looking for a "cake" consistency. This was more like a muffin . . . a heavy muffin. I won't make this again. item not reviewed by moderator and published
I've been a cook and a caterer for over 40 years. My daughter asked me to try this recipe. It was so disappoining, surely something was left out. I should have known when I saw the batter. I think I'll try it again but adding 1/2 cup of water and 4 eggs instead of 3. I'm determined to fix this recipe! item not reviewed by moderator and published
This was quite disappointing!!! Read the reviews, figured it was good, saw that it was easy, decided to try it. There was something definitely WRONG with this recipe PAULA!!!! Batter was dough - like till you added the oil and crushed banana's, then went and divided it into 3 - 9" cake pans as stated and found out a little too late I might add, that the batter would fill two 9" pans nicely. Baked at 350 for 23minutes exactly...and what to my surprise the cakes didn 't rise!!!! The pans were 9" x 2" deep and just maybe, each layer was one inch to one inch and a half!! Something was definitely missing....like maybe baking powder instead of baking soda? I don't know!!! The layers reminded me of what scones look like. The frosting was excellent but it overpowered the flavor of the cake itself. The cake was heavy, and dry....did not like it at all. Made it for a friend's birthday today and was embarrassed to say the least! Paula, would you PLEASE look over this recipe/redo it or something....I need your advice on this one!! MAYBE DO ANOTHER SHOW WITH THIS RECIPE ...STEP BY STEP AGAIN! I really believe there is seomething missing!!! Love you though No matter what!!! item not reviewed by moderator and published
The cake taste OK but is thick and not moist. It is like banana bread. the frosting was yummy. Overall its good ;@) item not reviewed by moderator and published
I'm a total fan of Paula Deen and her fantastic recipes. Again this one was a hit for my family and neighbors. Paula surely has brought cooking and baking from "scratch" back to life and fun for me. Thank you! item not reviewed by moderator and published
Love Paula, but this cake was not as I would have expected. Very heavy and dense. Served it at a dinner at Christmas and saw that most guests had a hard time finishing one piece. Sorry, but very disappointing. :( item not reviewed by moderator and published
This cake is soooo good. This is the first cake I ever attempted to make and it came out perfect. The cake was very moist. The only thing is that the frosting is a little sweet for me. I thought that the cake was sweet enough without the frosting so I did not put it on. Other than that the cake was awesome and everyone loved it!!! item not reviewed by moderator and published

This recipe is featured in:

Holiday Baking & Dessert Recipes