It looks beautiful—it’s got great height!! Hey, I meant to ask—did you use all butter (I did) or the butter/oil combo update?  Also, did you use the regular recipe amount of sour cream or the max offered in the footnote (I used max)?

Thanks! I used all butter and the maximum amount of extra sour cream, as you mentioned you did and you liked it that way. I know how much you like this cake so I just had to try it.  My husband is on the way home so I expect an opinion very soon.  One thing though, he is not a fan of chocolate, especially if it isn’t milk chocolate; but, I think he will be able to judge the cake apart from the frosting

My husband said the cake is exceptional and the sweetness of the cake combined with the tartness of the frosting made it a very good combination.

He really liked it.

The crumb is perfect.

Really, there isn’t a single recipe I ever made of Rose’s that wasn’t perfect.

Thanks Anne! I now have a new cake to add to my regulars.  Maybe next time I will try your frosting.

FG, your cake looks great, so glad you liked it.

Thank you! I am sure this cake is not going to last too long.

Oooh, what a beautiful slice!  It’s perfect!!!!  I’m glad your hub even liked the ganache with it.  Whenever I have leftover sour cream from a cale, I make sour cream ganache (even if only 1/2 cup) and throw it in the freezer.  I’m glad you liked it, too, with all butter and max sour cream—it’s so yummy!  I hope you do try the other frosting sometime, too—if you do, please let me know how you like it!!  Congrats on such a perfect cake!!

Oh I will definitely try it.  It might be really soon because I have 2 bananas remaining from the bunch and that is just enough to make another Cordon Rose

Beautiful cake FlourGirl. Glad you liked it. The slice looks perfect.

Thanks Jenn. The ganache was much better the second day. It was very creamy.

Anne in NC - 24 August 2010 03:45 PM

I invented my own frosting:  1 lb. butter, 1 lb. cream cheese, 2/3 c. clover honey, 1/4 c. sour cream, 1 T. vanilla.  It is magnificent!!!  And, it stays soft, even in the fridge.  It is super-light and whippy dip.  And the best part:  It goes with the cake perfectly!!!

I made Anne’s frosting today. It is AMAZING!!! OMG!!! So Delicious!!

I had 2 very ripe bananas and baked the Rose Cordon Banana Cake, again using the butter and max sour cream.  I frosted it with Anne’s frosting and covered it with sliced almonds. 

All I can say is OMG!

Thank you Anne!!!

YAY!  I’m so glad you enjoy it!  Your cake is so beautiful.  The almonds are so gorgeous on it!  Congratulations on another beautiful Cordon Rose Banana.  That CRB is so amazing you could literally make it over and over with different wonderful frostings—and even no frosting at all!!

I love it and so did my husband. Your frosting is sooo good! I know I will be making it again and again.

Looks great, FG! 

Anne, nice to know there’s a good cream cheese frosting for times when white chocolate isn’t an option

Thank you,  Julie!  P.S.  If you want it stiffer, use raw honey.  I used liquid honey for this recipe so it would be soft.

While we’re talking about the Cordon Rose banana cake, has anyone ever tried using frozen bananas?  If so, do you have to do any adjustments because of the additional liquid?  I’ve read about people using frozen bananas in cakes, so I started freezing them…now I’ve got about a dozen, lol, and need to do something with them as they are hogging up all the freezer space!