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.
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!)
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.
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?
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.