Reviewed: Nov. 5, 2009

fast, easy and deliciously moist! If I dont feel like that much frosting (sometimes I do), I use the leftovers and make graham cracker treats and put the frosting between 2 crackers. The kids love tem

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rms1590

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

This was very tasty! I used large bananas and instead of buttermilk used plain non-fat yogurt and I think this made the cake extra moist - and it was SOOO good! I simply spinkeled powedered sugar on top so as to not make the cake too sweet with icing. Great recipe, would recommend!

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robynmorgan

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Reviewed: Oct. 27, 2009

OMG wow this was so good made it last night in a 9X13 size pan i used a non stick sheet inside so a easy clean up had to bake it for 40-45 min very moist very brown on top i used milk used only white sugar bake it on the bottom rack its a keeper thanks

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leladr

Cooking Level: Expert

Home Town: Palmdale, California, USA

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Reviewed: Oct. 23, 2009

Delicious and moist. I used sifted cake flour, but I'm not even sure that was necessary. This cake was delicious and makes fabulous muffins or bread as well.

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mrs.frisbie

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Excellent. Yum. Perfection. Made as listed. Put on a cream cheese frosting, sprinkled the nuts on top instead of in the cake batter. Then everyone knows there are nuts and if they don't like, take them off. Very moist and delicious. Make sure you store in the frig if they don't disappear immediately because of the cream cheese frosting if you make that which I strongly recommend.

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COOK471

Cooking Level: Expert

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Reviewed: Oct. 16, 2009

Have made this recipe umpteen times and always turned out right and delicious. I however substituted low fat yogurt instead of buttermilk and was great. Grace (Gigi)

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gigi

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Reviewed: Oct. 13, 2009

I remember making this recipe from allrecipes in college, 10 years ago! I still love it and it comes out great every time. I often freeze bananas once they have turned black for this recipe or just use black bananas when we haven't had a chance to eat them all. I never use fresh bananas as the recipe won't come out as sweet, moist or fluffy. I never have buttermilk handy, so I use milk or sour cream. Great recipe!

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dimitra

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Reviewed: Oct. 9, 2009

made this for my sons 3rd bithday- we were on vacation at the bbeach he's allergic to milk and eggs and my father in laws diabetic- so there were many many substitutions but it was very yummy none the less thanks for the basics :)

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CLU12

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

I added some chopped pecans and a chocolate ganache to the top. The cake is moist and wonderful plain or with the nuts and chocolate.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 4, 2009

This was absolutely yummy! Very moist...really good with about a tsp of cinnamon and 1 tsp of vanilla and some English walnuts. A cream cheese frosting would be great but this cake is delicious plain.

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VICKIDALE

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Reviewed: Oct. 3, 2009

I have made several versions of banana cake and this one is the best! Very moist with just enough banana flavor. I am baking another one today and I think that I will cut back 1/4 cup of sugar because the icing I use is so very sweet. I don't add the nuts because of personal preference. This will be my go-to banana cake! (Use peanut butter frosting-delish!)

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JADED30720

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Reviewed: Sep. 24, 2009

A friend of mine gave me this recipe. I tried it yesterday for the first time and bring it to work today. As I didn't have buttermilk, I made it with milk and lemon (instead of vinegar). It was perfect!!! All my collegues (all French) was surprised by the texture and the taste... They simply love it!!! They told me that I could try my american treats on them every time I want ;-) Thanks!!!

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CandyFR

Cooking Level: Intermediate

Home Town: Lyon, Rhône-Alpes, France

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 23, 2009

Great with cream cheese icing from this site. Found it to be best the next day as the texture was more moist and dense with a mellowing of all the flavors. Was a hit with all who were lucky enough to get a piece. Made it in a stoneware bundt- cooked for 40 minutes.

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Kendall

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Reviewed: Sep. 20, 2009

Banana cake is my favorite, and this is the best I've had! I made in a 9x13 pan and topped with half a recipe of Sour Cream Chocolate Frosting from this site. Both my mom and my uncle insist that I make this cake every year for their birthdays!

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ATLCook

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Reviewed: Sep. 8, 2009

This was the best banana cake I have ever had. I took the advice of Shari & used sour cream instead of buttermilk and I will always do it that way. I also used chocolate chips instead of nuts.Yummy!

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Domestic Diva

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

i was surprised how much my family loved this cake despite being chocolate freaks. it's a great way to use overly ripe bananas. i didn't have buttermilk, i used sour cream instead. sooooo moist! i also used a cream cheese frosting recipe from this side. delicious!

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Shari

Cooking Level: Expert

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Aug. 31, 2009

This is so moist. No mistaking it for banana bread! I actually didn't have buttermilk. I used regular 1% milk and it was just fine.

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Rochelle Marie

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 30, 2009

Try roasting the bananas for a slightly sweeter, richer flavor

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sweettuthveg

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Reviewed: Aug. 25, 2009

I was disappointed by this. With all of the other reviews I thought this would be delicious. But found it just OK.

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E

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Reviewed: Aug. 21, 2009

Excellent banana cake recipe! It was easy, fuss-free, and versatile enough to play around with the ingredients and not mess it up. :) I didn't steer too far from the original. I only used brown sugar (and reduced the total sugar to scant 1 cup), used 1/2 cup whole wheat flour and the rest AP. Added 1/2 tsp vanilla, 1/2 tsp cinnamon, and 1 TB ground flax seed for boost of Omega 3's. :) The batter was slightly thicker than a typical cake, but I guess that is to be expected with a heavier cake like this. I baked in a bundt pan for 35 minutes (our oven runs a bit on the hot side, so just do the toothpick test!), and it was perfectly done. The color is a gorgeous, golden/deep brown, and looked lovely with a dusting of powdered sugar. A great way to use up a lot of bananas, and substituting/adding/removing a few ingredients seemed to not mess with it much at all. :)

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