About this recipe: An elegant cake, that's rich, moist and decadent. Four layers of banana cake are sandwiched together with salted caramel buttercream, then topped with a chocolate fondant.
Lovely cake when finished but when adding the cream to the caramel do it slowly! Mine went into a lump but it did dissolve as I continued to stir over a low heat. Also make sure the caramel is fully cold before adding the butter as it can split. I didn't bother with the chocolate fondant on top. It is worth the effort though. - 08 Apr 2014
Lovely cake, very tasty. All the family really enjoyed it and even ended up sharing the recipe with some friends. The only tricky bit was the chocolate top as it didn't seem to drizzle very well but otherwise I couldn't fault it! - 07 Oct 2012
So I am not sure why this cake is thought to be too sweet or too big. I made it with minor changes and thought that it was slightly bland when made w/less sugar. The cake is a great cake as is. I also iced each cake individually which created a less grandiose, more boring cake. It is hard to say whether I like the caramel cream or not. I thought it tasted too much like bananas, not enough like caramel. Try using half a banana instead of a whole one. and whip the cream more than the recipe calls for. mine was too fluid to spread on the cake. The pecans are PERFECT!!!! I've learned this all at www.gourmetrecipe.com and at www.everything-cake.com...they have lots of exciting and tasty recipes for you to choose from...Try it! - 16 Feb 2012 (Review from Allrecipes AU | NZ)