633 Reviews of Best Ever Banana Cake With Cream Cheese Frosting

From: justcallmejulie

On Jan 25, 2005

OKAY, this is wake up in the middle of the night thinking about it good...sneak a piece in the laundry room good... hide the last piece from your very own children good!!!!!

From: Susan Lee

On Mar 29, 2004

This is THE BEST cake I have made! It is so good, I want to stand on the corner and give away samples! ( I AM a bit proud!) Instead of 9 x 13, I made two layers and I did use the freezer step. Incredibly moist. Thank you ever so much for sharing this tremendous cake.

From: Chef #535762

On Jul 13, 2007

After reading all the reviews, I though I would give this cake a try. I made three 8 inch layers and one 5" by 12". I used 2 cups of bananas because I had extra. I cooked it at 300 for 35 minutes. It took less time since I used 4 pans. I did not have to worry about them overflowing. I consider myself an expert when it comes to cakes and pies and definitely this is one that I will add to my collection. I owned and ran a cafe for over 20 years. I have made several different banana cake recipes and this by far is the best. One thing that makes this cake exceptional is the method in which it is prepared. I have several cakes recipes that are made with creaming the butter and sugar and then adding the eggs one at a time. I think this makes the cake light. The freezer tip just adds to the moistness of this cake. This cake is good with or without frosting. I frosted the cake with a banana glaze made with 1/4 cup butter melted, add to the melted butter 2 to 3 Tbsp milk, 1/2 mashed banana and 1 tsp vanilla; pour into 3 cups confectioner sugar beat well. This makes a thin icing which is great for a cake that is as sweet as this one. Garnish with chopped pecans.

From: dukeswalker

On Jul 7, 2004

This was a very tasty and very moist banana cake! The frosting was also delicious! I almost had a mess in the oven like another reviewer had stated but thankfully it didn't bubble over completely. I also had lots of leftover frosting - next time I'll cut it in half. This cake was REALLY moist without being soggy (except for the center - I should have baked this 15 minutes longer than the 1 hr the recipe called for). I would have given this recipe 5 stars except for the fact that it tasted like it needed just a touch of spice - some cinnamon and a dash of nutmeg would do the trick!

From: Mizzy

On May 3, 2004

I have to confess 2 things...I found this recipe on another site a couple of years ago and have been meaning to make it since. The recipe was compeltely identical, but called for a 350 degree oven..so I baked it at 350. The taste was absolutely divine, especially with the cream cheese frosting. My only woe is the abundance of leftover frosting! guess I'll have to make some cinnamon rolls or something this week. darn thanks for posting this, it's a wonderful cake!

From: Juju Bee

On Nov 7, 2004

AWESOME! Definately a 5 star cake! I made the cake exactly as stated, and I halved the frosting, using much less sugar (I just kept adding a little sugar at a time until it tasted right to me). I baked it in a bundt pan, and it was gorgeous! YUMMY!! :-P

From: Chef #686464

On Dec 13, 2007

I thought the cake was very good. The slow cooking which helps the center of the cake cook, not just the edges, and the freezer trick seems to make it really moist. I subsituted 1 cup brown sugar for 1 cup regular, and I addeded 2 tsp of cinnamon to help add more flavor. All in all it came out very tasty. Another interesting trick I found in this cake is that it's better to grease pan but NOT flour it. Because it's slow cooked the sugars caramelize a litle along the pan bottom and that's really tasty. This I found as an error, I had enough for 2 small pans and 1 I floured, one I didn't; the pan withouth the flour was significantly better along the crust and edges.

From: n1cf2

On Aug 11, 2007

Rating this cake with 3 stars means that I liked it…but it is not the best ever banana cake for me. Moist and delicious, to be sure, but it’s frosted banana bread! Now if you want to call it cake, I suppose the matter is up for debate. To me, cake has a fine, tender, melt-in-the mouth texture and those of you looking for a classic cake will be disappointed. If, however, you love bananas and enjoy a moist cake with a denser texture, then this is the one for you. I always make a recipe, as written, the first time so that I can accurately evaluate the outcome and rate it fairly, which is what I did in this instance. After one hour the cake had risen perfectly and the top was golden brown, but it did not test done. I kept testing, and somewhere between 10 and 15 minutes, it was perfectly baked. The frosting is fine, a classic cream cheese frosting recipe. My only modification was to use less of it to frost the top of the cake. If I make this again, I will experiment with using cake flour and a standard temperature (a low oven temperature produces a coarser grain).

From: AnnNH

On Oct 2, 2005

This must be Scott Clark Woolley's recipe. This is his oven temp and method. The recipes in Scott Woolley's book make 2-10" rounds. They are cooked at a very low temp 275-300° for approximately an hour. They are allowed to cool in the pans for only 5 minutes and then turned out into plastic wrap and sealed completely and freeze. Let cake come to room temperature while wrapped and you'll achieve a perfectly moist delicious cake!

From: OhioBobbi

On Jan 11, 2009

This is a fantastic tasting cake! I took some advice from other reviewers and did not flour the pan. The cake didn't stick and carmelized on the bottom as suggested. I did add a few ingredients. I added 2 ts. of cinnamon and 1/2 teaspoon of nutmeg and 1/4 ts. ground ginger. I also put about 1 cup of walnuts in the cake instead of on top. Since many of you said there was too much sugar in the frosting, I followed my carrot cake recipe which calls for 2 cups of confectioner's sugar. This made just the right amount for the 9X12 cake pan. I also added 2 ts. of orange peel to the frosting . This cake baked for 1 hour and 15 minutes in my oven. DELISH! Thanks for a wonderful recipe! I will make this often.