This is a wonderful cake, which is perfect for special occasions, such as birthdays. Two layers of banana cake are filled and topped with a decadent caramel frosting.
Made this the other day. Haven't baked for years so went into it with some trepidation; wasn't necessary. Instructions are comprehensive, easy to follow and produce exactly what is described. Cake was moist, tasty and well-received. What more can I say? Thank you Sherry_G. - 01 Aug 2011
I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well) - 06 Jun 2007 (Review from Allrecipes US | Canada)
Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking. - 22 Jan 2008 (Review from Allrecipes US | Canada)