About this recipe: This cake is the perfect treat for any banana lover. It's deliciously moist and the cream cheese topping is the icing on the cake! Enjoy as a snack, for afternoon tea or dessert.
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used milk instead of buttermilk (perfect)didn't put in freezer and still lovely and moist.used light brown sugar instead of icing sugar and not runny - 20 May 2014
wonderful cake, moist, kept really well. Will use a little less icing sugar for topping and filling as was a bit sweet for me, but not for anyone else! I did not put in the freezer (not enough room at the time) Did not find topping runny, but am going to make again as a birthday cake for my daughter, she loved it so, and for asked for it. Great cake, will tell my friends. Thank you - 18 Aug 2014
My 1st time making banana cake, & this recipe didn't disappoint. I did not place in the freezer straight from baking as suggested as I did not want to warm the freezer and other food in there but it was still nice & moist. A lovely texture. It baked nice & flat on top so no need to level out. I used 2 x 20cm sandwich tins for the cake & also made 12 cupcakes (muffin cases) so there was ample mixture from this recipe. I found the cream cheese icing to runny for piping & had to place on the fridge for 30 minutes before using. Hence the reason for a 4 star rating instead of 5. But everyone ate it. May try if with chopped Walnuts added next time - 14 Feb 2014