Cordon Rose banana cake from The Cake Bible (page 69) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic lemon buttercream; Classic passion buttercream; Sour cream ganache

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on May 23, 2021

    Note from author's website: https://www.realbakingwithrose.com/blog/2020/1/1/corrections-amp-enhancements-the-cake-bible. For those of you like me, who love the flavor butter gives, but also loves the moister texture of the banana cake in the new book Rose's Heavenly Cakes, we have worked out a perfect compromise: Use only 8 tablespoons/4 ounces/113 grams of butter and add 2 tablespoons/1 ounce/27 grams canola or safflower oil to the butter when mixing. The cake will also be about 1/8" higher than the original.

  • Dannausc on March 11, 2018

    Pretty decent. The lemon was an interesting twist.

  • chawkins on December 20, 2015

    Great cake for my slightly over-ripe bananas, light and fluffy and easy to put together. had to bake it for the high end of time-range given. Paired very well with the sour cream ganache which I only made half of the recipe and was enough to cover the whole cake.

  • Twistie on October 07, 2015

    One of my favorite cakes of all time. It's ridiculously easy to make, gloriously delicious, and always a hit with friends, family, and neighbors. I always pair it with the sour cream chocolate ganache. Why mess with perfection?

  • panbiscotti29 on March 20, 2015

    One of the best cakes ever--made this at least 10 or 15 times when my boys were young, and for grownup cakes, too! I love it with sour-cream ganache, and with white-chocolate icing, too. I have always had to bake it longer than the recipe suggests, but I always test and never go strictly by what a recipe says, as I've had some touchy ovens.

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