Your day will be made by this delectable combination of banana cake and cream cheese icing! Just unwind and savor this delicious creation! Just put a piece of this in your “fridge” whether you like to eat healthy or get unexpected cravings for banana and cream cheese!
| Servings: | 12 |
| Yield: | 1 to 9 inch layer cake |
Ingredients
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ cup water
- 1 cup mashed bananas
- 1 pinch salt
- 1 cup mayonnaise
- 1 (8 ounce) package cream cheese
- 1 cup butter, softened
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- ¾ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
- 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
| Calories | 695 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 479 mg |
| Sugars | 59 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this cake so many times that I’ve lost count. But I never change a thing! It’s great just the way it is!
My kids decided they wanted me to make a cake…. it was between carrot and banana, decided to go with banana since I had 4 very ripe bananas I needed to use. I made the baking soda changes as mentioned below. Added baking powder, and walnuts to the batter rather the icing. I also used stevia sugar which allowed me to reduce that by half. And rather than water I used almond milk…. seriously this is the best smelling most moist cake ever and my house smalls amazing. Also on the icing I added cinnamon to it and my kids where so impatient I iced it while it was hot. Lol needless to say they tried to eat the entire thing in one sitting right before bedtime ???????
I made this cake in a 9 x13 pan. It turned out moist and delicious.
What I did to change it up a bit was use 1C spelt and 1C whole wheat flour – it was excellent, but of course a little crumblier than with all purpose wheat as called for in the recipe. It still had a good top for icing. Eating it, I’m thinking it would be good with a few raisins here and there as well.
Delicious! I made it in an 8×8 inch pan and it turned out fine, it needed 50 minutes to bake though. I also made the same adjustment of 1 1/2tsp baking soda and 1/2tsp baking powder. Definitely way too much frosting, even half would be enough. Quite a sweet recipe but I like sweet 🙂
Great banana flavor. I almost didn’t make it because of the mayonnaise because I thought that was a strange ingredient. But then thought about it and mayonnaise is just oil and eggs. I’m glad I went for it because this is my go to banana cake now. It is rich and moist and very flavorful. As a personal preference I like to eat the cake cold straight from the fridge. It’s a great cake for company too. You can make it ahead and it keeps nicely in the fridge. Everyone I’ve served this cake to falls for it hard!
It had a nice banana flavor i really enjoyed it, i will be making this again.
So I’m 16 and I love to cook. I was really feeling like making a cake and came across this recipe. It’s the best cake I have ever had, and now my grandfather is going to have it for his wedding! Anyone who says there is too much baking soda…well I don’t know about that. Mine came out perfect. The only problem I had is it tells you to cook it longer then it needs too. I made mine a double layer, in 9 inch round pans and it cooked very fast. So I would reduce the time to 30 minutes. But other then that this cake is amazing!
Very good, moist recipe. These are the changes I made: 1.used light miracle whip instead of mayonnaise 2. 1 1/2 tsp. baking soda & 1/2 tsp. baking powder 3. reduced sugar to 1/2 cup 4. added 1 tsp. cinnamon and 1 tsp. vanilla 5. covered pans half- way through baking
When I try a new receipe I double check everything my ingredients , the reviews then I start , I made this receipes with the suggestions of subtracting 1/2 t baking soda and adding 1/2 t baking powder it was awful, it rose maybe to 1/2 inch and was mushy after baking 55 minutes not good for me.
The cake did get pretty good reviews from my family and friend that were here. I noticed a very mild onion flavor, which I thought was my imagination at first. I assume that is from the cheap mayo I used. The frosting was awesome and I used the leftovers as dip for some teddy grahams. I will be looking for a mayo free recipe for my next overripe bananas. (based on prior reviews I did reduce the amount of baking soda and added baking powder)
This cake and frosting were both delicious. I did reduce the baking soda to 1 1/2 teaspoon and add a 1/2 teaspoon baking powder. Turned out great. I recommend it.
I made this in a 9×13 cake pan. it did not rise at all. It had a nice banana flavor, without being over powering. Nxt time I will add vanilla or almond extract, baking powder and cinnamon. My family still liked it, inspite of tthe above results.
I am making this recipe at the moment and I am surprised to see that it doesn’t call for eggs. I hope this correct!!
This turned out very well. I use splenda instead of sugar and did not add any nuts. I used a 9×13 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.
This is the moistest cake that I have ever made. It’s definitely the mayo, but it is awesome. I make this every time my bananas get browned. The Fam loves it!
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 🙂
This was so good and easy to make. I halved the recipe because I only had two bananas, added half baking soda and half powder, as some suggested. Also, I added some walnuts to the batter. I had some banana left over after making this, so I used it in the frosting. I made this into cupcakes, baked in 20 mins. The only bad thing I have to say about this is that there was way, way too much frosting! The amount that I had from half the recipe would have easily frosted a double layer cake.
This cake is fantastic! I followed previous reviews and reduced the amount of baking soda and added baking powder. With an 11×13 pan, next time I’ll use half as much frosting. You almost don’t even need it. I used walnuts in the batter and frosting; it’s almost like a carrot cake. It’s much better cold so store in the refrigerator.
I couldn’t find my 9 in pans (in storage somewhere) so used a 9 x 13…cooked about 30 min. It came out great. Not overly sweet. Only made half the amount of frosting with a little less sugar called for half a recipe and added mashed banana to that. Everyone loved it, no leftovers after a family BBQ last night 🙂
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.