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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 11-20 of 233

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  • on March 17, 2012

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    I make this cake as cupcakes, and they are my very favorite cupcakes. The pecans in the cream cheese frosting are amazing.

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  • on February 26, 2012

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    Made it without the cream cheese frosting and still it was fantastic. Everyone is asking for the recipe. Fantastic!

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  • on February 12, 2012

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    Delicioso!

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  • on January 27, 2012

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    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.

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  • on January 15, 2012

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    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

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  • on January 04, 2012

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    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!

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  • on December 22, 2011

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    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!!!

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  • on November 09, 2011

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    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?

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  • on October 26, 2011

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    A perfect cake. Moist, fluffy and flavorful. However, I added some milk to the batter to make perfect consistency... I love this cake!!!

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  • on October 12, 2011

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    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.

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