The success of this cake is in the bananas — they must be ripe, over-ripe even, to ensure the cake is moist — and in the rich, buttery chocolate icing, lots of it.

Preheat oven to 335°F / 190°C. Spray an 8×8 square dish or a 8 inch round cake pan with non stick cooking spray and set aside. In a large bowl, combine all the dry ingredients except for the sugar.

This Banana Split Cake recipe has all the traditional toppings for a banana split. Canned pineapple, maraschino cherries, shredded coconut, bananas, and pecans are combined for an old-fashioned style ...

We like to drizzle this thin, glossy glaze over homemade scones or coffee cake. There are ... mascarpone frosting for pumpkin and banana cakes, and chocolate frosting for everything from marble ...