My Reviews (17)

Banana Cake with Caramel Pecan Icing

This moist, delicious layered banana cake has a heavenly caramel and pecan icing. A delightful treat!
Reviews (17)


24 Jan 2005
Reviewed by: PAULINECB
I followed the recipe but I must have done something wrong as the cake was very dry. I don't think I'll try it again.
 
(Review from Allrecipes USA and Canada)
17 May 2019
Reviewed by: KAWAIIKAMI
To the owner of this recipe: This was super moist and the yummiest banana cake even though I totally messed your recipe and instructions up! I made this cake one evening and was going to serve it for my nephew's 16th Birthday. Well, of course, word came he wanted a cake from Baskin Robbin. So the cake was made already but not the icing. I thought well good I have this cake all to myself. Yes, I tasted it. Yes, it was so yummy, so moist. In a day or so I had 1 row of the cake gone and decided I had better make the icing before it is gone. Mind you I grew up with Penuche Icing, Caramel Icing or Maple Icing. My mom has now passed, so any help from her...nope. Albeit, I do think she and dad were laughing at me from Heaven. So onward goes my mess. As I gathered the ingredients, for the icing I realized I had forgotten to put the egg yolks in the cake!! Oh no! Stupid me! LOL. too late now. So I proceed. All was going well, I was cooking the icing and as it was boiling but not reaching soft ball stage? This was taking way too long now. I kept looking at the recipe instructions and one time I realized I had AGAIN forgotten the stupid egg whites. insert face slap! So I rushed to get them, and put them in the bubbly mixture! No No No No...don't do that! I now had candied egg white strips, the boiling mess ended up getting black specks as I guess it was scorched, the temp never reached soft ball stage. Needless to say this was a disaster. It was not fit for anything other than th
 
(Review from Allrecipes USA and Canada)
31 Jul 2011
Reviewed by: deanengemoen
Absolutely fantastic. This is the first time I've tried making caramel frosting and it came out runnier than I expected, but no big deal, it still worked and tasted extraordiary.
 
(Review from Allrecipes USA and Canada)
23 Apr 2010
Reviewed by: cjntsmom
I made the cake exactly as the directions said; however, the cake came out heavy. Perhaps I messed up with the egg whites? It is still very moist and my family loves it. I also did as instructed on the frosting, but it came out chewy while hot and hard now that it's cooled. I was hoping for the gooey caramel frosting like is posted on the page. My husband and sons love it, so I'm sure I will make it again, but I may try cake flour next time and also will see if I can figure out how to make the frosting more of a sauce type instead of hard.
 
(Review from Allrecipes USA and Canada)
17 Jan 2010
Reviewed by: g8rlover
This the first cake I've ever made from scratch and it came out wonderful. What a hit at our house. I'll make it again.
 
(Review from Allrecipes USA and Canada)
05 Nov 2009
Reviewed by: coolest auntie
I only tried the frosting and it was great. I didn't have a thermometer but it still turned out delicious.
 
(Review from Allrecipes USA and Canada)
21 Feb 2008
Reviewed by: FRAMBUESA
5 stars for the caramel sauce/frosting, 4 for the cake. I made the cake in a 9x13 pan and just used the caramel as a sauce to drizzle over it. I used lite soymilk instead of the evaporated milk and the flavor was still awesome. I used 1/2 WW and 1/2 AP flour for the cake portion, subbed oil for butter and flax for the eggs. Still a very good cake.
 
(Review from Allrecipes USA and Canada)

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