Banana Nut Cake With Cream Cheese Frosting

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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!!

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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!

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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.

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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!!

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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.

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The cake was easy to make, but, best of all it taste great!

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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

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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.

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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.

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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.