I have never made a banana cake before, and I usually don't like bananas. This case was AWESOME. I looked at the other comments and scaled the recipe to 36 servings for a 9 x 11 pan, and the amount of cake was just right. I also halved the sugar, halved the amount of butter and replaced it with canola oil, and replaced the eggs with two egg whites per whole egg. My family's not into sweet desserts, and even with the cut sugar, we found that it was still too sweet for our tastes. The moisture was perfect, though, and I would definitely make this again.

Reviewed On: Jun. 9, 2007