Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. —Gladys M. Abee, McKee, Kentucky
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.—Lee Deneau, Lansing, Michigan
Banana cake is a typical standby for many home bakers, but Jacqueline Kudron jazzes up her version with crushed pineapple and maraschino cherries. "Is there any way to lighten it up without losing the great taste and moist texture?" she asks from Dracut, Massachusetts. See the recipe for Makeover Old-Fashioned Banana Cake to find out how we answered Jacqueline's question.
When Jacqueline Kudron of Dracut, Massachusetts asked the Light & Tasty team to revamp her banana cake, we couldn't wait to give it a try. Luckily, this version is 171 calories lighter than Jacqueline's original and has 63% less fat. Best of all, the taste and moist texture of her specialty remains.
Nuts and chocolate chips add fun flavor in this cake that feeds a crowd. And there's so much delicious browned butter drizzle, you'll wonder how this one is light; but it is! Vicki Raatz - Waterloo, Wisconsin
Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. —Marlene Saunders, Lincoln, Nebraska
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
As a mother of three sons, I know that sweets are a staple in my kitchen! I buy lots of ripe bananas on sale and freeze them with this cake in mind. I’m often asked to bring it to family picnics and dinners.—Bonnie Krause, Irvona, Pennsylvania
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