This mouth-watering banana cake has a sweet chocolate and peanut topping. It is absolutely delicious!
Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experienced baker, I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota, and does cut down the fat a smidge. I also didn't put the topping on, as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake, and a yummy breakfast alternative too. - 03 Jan 2004 (Review from Allrecipes USA and Canada)
This recipe was great! My husband raved about it, which he never does! I followed everything exactly except I added a little salt and only used 3 bananas because that's all I had. I frosted it with a cream cheese frosting and it turned out perfect! - 29 Nov 2006 (Review from Allrecipes USA and Canada)
I made this cake but did not put the icing on it and I froze it for a month before I used it. The cake was moist and received rave reviews by my guest. You could not tell it had been frozen. - 18 Mar 2003 (Review from Allrecipes USA and Canada)