Terrific recipe! I added a splash of banana liqueur to the frosting ingredients-yum! I also came up with a no-mess way to mash the bananas. I put the peeled bananas in a zip-style plastic freezer bag, squeezed out most of the air, sealed it, then handed it to the kids and told them to squeeze away. Afterward, I snipped off one corner of the bag and squeezed the banana puree into my measuring cup.
Excellent! I made this today for the kids and my breakfast this week. I didn't even make the frosting and it's still amazing! Thanks!
I make this at least once a month - a fave with all. It reminds me of those freezer snack cakes I used to have when I was little - only better!
Yum! This cake is very good! I used sour cream because I didn't have buttermilk. The icing really makes this cake!
I really liked the spice additions in this. Lowered the fat a little with egg sub, and half the butter with a full cup of bananas. Moist and flavorful. THANKS
What a great snack cake this is. Very light and we loved the flavor of the spices. I decided on this recipe when I had cream cheese frosting left from another cake.Will be making this recipe again. Thanks Kittencal!
This was a very good tasting cake. My DH just loved it. The frosting was very good on it. Thanks for posting this recipe.
I had some cream cheese frosting I needed to use up so, I did a quick search for snack cake. Glad I chose this one and I will definitely make it again. My over ripe bananas always make it to the freezer and it was a great way to use them! Great cake, nice and moist. We can't stop eating it! :) Thanks Kittencal!
Loved this cake! We did use the frosting and it was fabulous! Thank you.
I fixed this in the morning when it was still cool around here - didn't need the frosting because it's very flavorful & moist (although I do love cream cheese frosting!) Glad to have another recipe using ripe bananas! Thanks ~ ruth