Banana Nut Cake With Cream Cheese Frosting

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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.

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This was a great moist cake. I made it for my 60th Birthday and everyone loved
it.

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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.

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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!

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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.

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The perfect dessert! This cake is easy to make and so delicious!

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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.

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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

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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!

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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.