This cake was so-so. The frosting tasted like giant chocolate chip and the cake did not have enough banana flavor. I would recommend adding some banana extract and take out of the oven 28-30 mins not 35-40. I took mine out at 30 and it was almost too dry.
Chocolate-Covered Banana Cake
danilynea Posted: 06/03/12
carolesteele Posted: 06/13/13
This recipe has so many Weight Watcher points that I could only eat 1 piece of cake all day and I'd use up my daily points allotment. What happened to healthy eating?
elbrant Posted: 07/21/13Wilmington, NC
The cake itself was very moist and intensely flavored. [Note: I used 3 mashed ripe bananas which was just a tad over the 1 Cup mark.] The icing was almost a soft chocolate caramel - nothing like the picture. Icing/Frosting is always a problem for me. I suppose I don't have the patience for it. Overall, the cake was a nice alternative to Banana Nut Bread and would make some excellent Banana Muffins.
Supermantat Posted: 02/16/14
The first go round it came out too dry using the recipe as is. The second time, I used three ripe bananas and reduced time in oven to 30 minutes. It came out moist and AWESOME! (Maybe reduce frosting ingredients by 1/4 or 1/2. The original frosting ingredients is way more than this cake or human intestines should handle!)
portland Posted: 03/03/14
the cake was moist with a deep banana flavor, but nothing special. for the results, the frosting was a little too much trouble to make...tasted almost like a commercial, frozen, whipped "frosting"; not as dense as pictured, it was a little hard to frost between layers, not enough body given the density of the cake.