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It's super important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. —Jeanne Ambrose, Milwaukee, Wisconsin
Nutritional Facts 1 slice equals 606 calories, 28 g fat (16 g saturated fat), 111 mg cholesterol, 510 mg sodium, 85 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Banana Cake with Chocolate Frosting in Taste of Home February/March 2012, p71
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Mar. 12, 2013 by poulaki
I followed this recipe excactly. The cake turned out o.k. but the frosting was horrible. Way too sweet and the color was not like the picture. We couldnt even taste the cream cheese.
Reviewed on Jan. 15, 2013 by tgivivs
Made this cake for my son's birthday and he loved it! Next time will bake less than the time required because 45 minutes was a bit much but that could be my oven. Frosting was amazing too!!!
Reviewed on Oct. 19, 2012 by katyh777
This is the BEST banana cake and the BEST chocolate frosting I have ever had! I've made this several times and have always had rave reviews! This is a keeper!
Reviewed on Oct. 06, 2012 by tlbrod
I am rating the cake alone. I used a different frosting. I was making the cake for a friend's wedding. She wanted just a regular chocolate buttercream. But the cake alone is fabulous.I have made this twice now. The first time for her tasting I made the recipe as listed. But thought it needed more of a banana flavor. So thought I would add more bananas for the official wedding cake.Both times I omitted the nuts because of possible nut allergies with guests at the wedding. She didn't want to take a chance.I doubled the recipe for the wedding cake. It made 2 perfect 10" square layers. I had 4 cups of mashed bananas. Double the recipe would have been 3 cups. But the 4 cups was the perfect amount. Cake was so moist & flavor was excellent!!! Lowered the oven temp to 325 since the cakes were so large.Turned out perfect!!Thanks for sharing and will definitely use this recipe again and again!!!
I am rating the cake alone. I used a different frosting. I was making the cake for a friend's wedding. She wanted just a regular chocolate buttercream. But the cake alone is fabulous.
I have made this twice now. The first time for her tasting I made the recipe as listed. But thought it needed more of a banana flavor. So thought I would add more bananas for the official wedding cake.
Both times I omitted the nuts because of possible nut allergies with guests at the wedding. She didn't want to take a chance.
I doubled the recipe for the wedding cake. It made 2 perfect 10" square layers. I had 4 cups of mashed bananas. Double the recipe would have been 3 cups. But the 4 cups was the perfect amount. Cake was so moist & flavor was excellent!!! Lowered the oven temp to 325 since the cakes were so large.
Turned out perfect!!
Thanks for sharing and will definitely use this recipe again and again!!!
Reviewed on Aug. 29, 2012 by parksville
This cake was pretty good, but did not have a "wow factor" taste. There is plenty of icing and I'll use the leftover on cupcakes. Used walnuts in place of pistachios and peanut pieces for decoration. A stunner to look at, our guests enjoyed it and I'd try it again.
Reviewed on Jul. 31, 2012 by Orangemonkey
One of the best cakes I have made. Looks very special and tastes special too.
Reviewed on Jun. 21, 2012 by *cookinmomma*
I am an avid baker and was very excited to see this chocolate cream cheese frosting here because it appears so dark in the picture. I just finished it an while it tastes delicious and has a good texture, it is very light in color. :(
Reviewed on Apr. 21, 2012 by traciaulenbacher
Made this for Easter, and used a peanut butter icing instead~ FANTASTIC!!!
Reviewed on Apr. 12, 2012 by gingermyers
I made this for my husbands bday. Everyone loved it. I skipped the nuts, to make more kid friendly. Great cake!
Reviewed on Feb. 25, 2012 by jackiet3002
Took this to my study group and they raved. I did find, however, that I had to use 3 baking pans and only baked them for 25-30 min. Still had plenty of frosting.
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