This delicious blend of banana cake and cream cheese frosting will make your day! Just relax and enjoy this tasty masterpiece! If you like to eat healthy or have sudden cravings for banana and cream cheese, just keep a piece of this in your 'fridge'!!!

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Recipe Summary

Servings:
12
Yield:
1 9 inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.

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  • Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.

  • Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.

  • In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

Nutrition Facts

695 calories; protein 5.2g 10% DV; carbohydrates 78.9g 25% DV; fat 41.5g 64% DV; cholesterol 68.2mg 23% DV; sodium 479.3mg 19% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2005
I thought this recipe was fantastic! My husband is a firm believer that you must have eggs in order for a cake to taste great. He was pleasantly surprised to make an exception with this cake. He thought it was the best banana cake he ever tasted. I made this cake several times and tinkered with it a bit. I found that the baking soda left a slight aftertaste so I reduced the baking soda to 1 1/2 tsp. added 1/2 tsp. baking POWDER added 1/2-3/4 tsp. cinnamon added 1 1/2 tsp. vanilla extract and 1/2 - 1 cup chopped walnuts to the batter. It came out perfect! You can also bake this in a 13 x 9 inch pan for 35-40 minutes as cupcakes for 20-23 minutes or as mini loaves for 30-40 minutes. Read More
(53)

Most helpful critical review

Rating: 2 stars
01/18/2007
I can't say that I cared for this recipe...even with the changes that were suggested by other members. The cake was just just too heavy. Read More
(15)
47 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/04/2005
I thought this recipe was fantastic! My husband is a firm believer that you must have eggs in order for a cake to taste great. He was pleasantly surprised to make an exception with this cake. He thought it was the best banana cake he ever tasted. I made this cake several times and tinkered with it a bit. I found that the baking soda left a slight aftertaste so I reduced the baking soda to 1 1/2 tsp. added 1/2 tsp. baking POWDER added 1/2-3/4 tsp. cinnamon added 1 1/2 tsp. vanilla extract and 1/2 - 1 cup chopped walnuts to the batter. It came out perfect! You can also bake this in a 13 x 9 inch pan for 35-40 minutes as cupcakes for 20-23 minutes or as mini loaves for 30-40 minutes. Read More
(53)
Rating: 5 stars
12/16/2006
The other day I had a few over ripe bananas in the fruit bowl and went in search for an easy recipe for banana cake - this was it! Buttermilk is hard to find in England and i love that this recipe uses ingredients that i've always got in the cupboard. (I took advice from other reviews and lessened the baking soda to 1 1/2 tsp and added 1/2 tsp of baking powder). The cake was a huge hit with work colleagues! Read More
(21)
Rating: 2 stars
01/18/2007
I can't say that I cared for this recipe...even with the changes that were suggested by other members. The cake was just just too heavy. Read More
(15)
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Rating: 5 stars
09/04/2003
This was such a great change from the banana bread I always made. The mayo made me nervous but all were pleasantly suprised with this delicious cake. I did't use the nuts in the icing and it only took (my oven) 30 min to bake. I will be making this one over and over again. Read More
(11)
Rating: 5 stars
04/19/2003
My husband will never ask for banana bread again after this wonderful cake. I also used mashed banana in the frosting. I made a sheet cake instead which made it a real snap. Read More
(7)
Rating: 1 stars
09/02/2003
I baked this in a jelly roll pan to make banana cake "bars". I think the recipe calls for too much baking soda as the resulting cake had a bitter aftertaste (from unreacted baking soda) and was overly brown (another symptom of too much soda). Read More
(7)
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Rating: 5 stars
05/04/2009
This turned out very well. I use splenda instead of sugar and did not add any nuts. I used a 9x13 pan and only made half the amount of frosting and it was plenty. I also added about 1/2 of a small banana to the frosting and my husband said the frosting was great! I also used splenda for the frosting and only needed about 1 1/4 cups to sweeten it. I think the cake would also be good without any frosting. Read More
(4)
Rating: 5 stars
12/24/2007
I made this to the letter other than bake time being 30 minutes.It's really good and tweaking the recipe is unnessesary.I like to try the original recipes first to see if it's great without my additions or deductions.It turned out perfect. The frosting is always too much no matter what recipe:) Read More
(4)
Rating: 5 stars
11/30/2002
I was looking to use up my ripe bananas and this was an excellent choice! The cake was wonderful and I also added a little mashed banana to the icing. Wonderful! Read More
(3)