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    You are in: Home / Recipes / Fresh Banana Layer Cake Recipe
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    Fresh Banana Layer Cake

    Average Rating:

    3 Total Reviews

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    • on January 16, 2004

      I loved making this cake. It was soft, light and simply great in taste! I used margarine as a substitute for the butter. I did not ice it though because I don't have cream cheese in my diet AT ALL:) We finished the cake very quickly. Thank you!

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    • on October 10, 2004

      I followed the recipe exactly and ended up with a tasty cake. I don't know how I could make it lighter or less dense though, as the crust was hard to cut through, very dense cake. Also, there is not enough icing sugar in the icing recipe. After transporting it to the birthday, all the icing had squeezed out the middle and formed a puddle around the base. I suggest adding at least another cup or three of icing sugar to thicken it up a bit. We chopped walnut bits and put them in the middle and sides of the cake, and next time I think I would add banana flavour to the batter to spike it up a bit and some maple flavour to the icing as well. Thanks for the recipe.

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    • on January 21, 2004

      The one single comment i got in this banana cake when i served it to my entire family is that it just looks like those appetiting cakes in the fancy cooking books, yet after they tasted it they couldnt believe that a home made cake could have such a fine taste. Thanx for the site and for whoever submitted this accurate recipe.

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    Nutritional Facts for Fresh Banana Layer Cake

    Serving Size: 1 (168 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 667.6
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 17.1 g
    Cholesterol 116.8 mg
    Sodium 445.1 mg
    Total Carbohydrate 100.0 g
    Dietary Fiber 1.6 g
    Sugars 70.2 g
    Protein 6.3 g

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