Recipe: Banana Nut Cake with Banana Nut Frosting

Has anyone tried making this cake yet? I made it today, and when I made the frosting, according to the directions, it was simply NOT spreadable for a cake. It was so soupy, I tried adding more powdered sugar but I simply could not get it to stiffen up. Anybody have any suggestions or is this receipe missing something??
Sally

Hmm. We made the recipe exactly as it was printed twice--once in our test kitchen and once at our photo studio. Perhaps you need to chill the frosting???

I've found another Banana Frosting Recipe that you could try. We haven't tested it, though.

Buttercream Banana Frosting

1/4 cup butter
1/8 teaspoon salt
1/2 cup mashed banana
1/4 teaspoon white vinegar
3 1/2 cups sifted confectioners; sugar
Chopped pecans, toasted, for topping, optional*

Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.

We followed the recipe exactly and the frosting was absolutely soupy. We drizzled it over the cake layers separately. The cake has wonderful flavor, but we agree with Sally (above) that frosting isn't right!!!

Ellen and Lizzie
Loveland Colorado

I made this cake in March 07. The frosting slid off the top on the first slice. Yesterday I made the frosting with only 1/2 cup of nuts and chilled the frosting while the cake baked. This helped tremendously. I also waited longer to ice the cake after it completely cooled. However, there was not enough icing for the sides. I cut down the sugar in the cake to 2 cups. It is delicious!