Reviewed: May 7, 2006

As i was cooking this wonderful cake the banana aroma was lovely and so was the end result this cake is delish, moist light and yummy.I made the cake in a 9x13 pan and i also put a chocolate glaze on top as well it went down a treat.Thanks for recipe

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ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Apr. 24, 2006

Everyone that ate this cake loved it. I followed the recipe exactly as written and frosted it with Cream Cheese Icing.

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CHEFLADY

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Apr. 6, 2006

This is an absoultely scrumptious cake, muffin, bread, whatever you decide! I made it into a cake and added a sprinkle of cinnamon and a tsp of vanilla. Served it with cream cheese icing and got rave reviews! It stored in the frige very well and we would warm up a piece in the microwave when desired. Thank you for this amazing recipe!

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Chef Stag

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2006

Great banana flavor in this cake, moist too. I cut back a bit on the sugars since the frosting was sweet (Chocolate Cheese Frosting), then added a tsp each of vanilla and cinnamon. Baked in a 9x13 glass dish for about 35 minutes. Will make again when I need to use up those over-ripe bananas. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2006

this is such a wonderful cake.soft and moist.I reduced the baking soda to 3/4tbspn and instead of buttermilk added soy milk.cup cakes baked faster and 9*13 took 45 min to bake.i had only 2 overripe bananas which along the given quantity sugar was perfect.not too sweet but perfect.this cake has become a staple at our home when there are over ripe bananas. i ve taken a print out of this recipe and kept it on my fridge. one of the best!!! thanks for sharing this.

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Reviewer:

vidh

Cooking Level: Expert

Home Town: Chennai, Tamil Nadu, India

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Mar. 17, 2006

O.K. I am not the best baker in the world so I followed the recipe as written. Unfortunately, 30 minutes was not enough time for a 9x13 pan. Mine came out uncooked in the center...what a mess. The outer portion was done and tasted pretty good; however, I was so mad that the middle was undercooked that I only gave this three stars!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Feb. 23, 2006

I make this cake today and it was good. Instead of buttermilk I used low fat plain yogurt and ommitted the nuts as my kid dont like nuts and make it into muffins. Will make it again in the near future.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Feb. 22, 2006

Thank you so much Kevin for this fantastic recipe. I've never had such a moist banana cake/loaf/muffin! I love the versatlity of this recipe. I made a double layer cake to bring to a party, topped with a caramel cream cheese frosting and pecans rather than walnuts. Everyone at the party loved it, even the ones who don't like bananas!

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CRIMSON_CHAOS

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 16, 2006

Light and airy, yet moist and yummy. Very sweet.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 11, 2006

This is the best banana cake I have ever had. I had a great banana bread recipe I used for years but this is better. Only change I have made is to bake it in a 9x13 pan and use sour cream instead of buttermilk. I have made it for partys & co-worker. Everyone loves it -- never fail -moist & delicious.

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TPIANTEDOSI

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Feb. 1, 2006

This is a fantatsic cake, even when adapted to suit multiple allergies. I wasn't hoping for much after many failed baking episodes cooking cakes to cater for my daughter's allergies to wheat, dairy and eggs. In the cake i substituted soy milk and lemon juice for buttermilk,wheat free flour blend, 'No Egg' egg replacer and Nuttlex(dairy free margarine)for butter. I also left out the nuts. For a cream cheese icing I used a soy cream cheese and Nuttlex with icing sugar. Will definitely be making this one again. Yum!!!

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akb

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Reviewed: Feb. 1, 2006

This one was pretty good. I think I overcooked it a little bit, I'd recommend maybe cooking it for less time. The cream cheese icing touch is a must, it really makes a difference. I love banana Cake, and I'm always looking for new recipes. I just wish this one was a little more moist.

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AURORA625

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Reviewed: Jan. 21, 2006

I had 4 overripe bananas and decided to give this recipe a try. Delicious & very moist. I added 6 oz. semi-sweet chocolate chips and frosted (not really necessary) it with our favorite deep chocolate frosting. My husband loved it! He refuses to eat cakes that are the least bit dry so this one is a keeper! Thanks for sharing the recipe.

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P.Pedd.

Cooking Level: Expert

Home Town: Joanna, South Carolina, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jan. 20, 2006

Excellent recipe! It was very easy to make and was very moist and delicious. The only thing I did differently was I added a teaspoon of vanilla extract and I only used three bananas since I didn't have four to use. I will definitely make it again.

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LADYBERA32

Cooking Level: Beginning

Home Town: El Cajon, California, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 16, 2006

Excellent banana cake recipe. I made it up as cupcakes with cream cheese icing for my son's birthday. I'll definitely use this recipe again.

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SHARON B.

Cooking Level: Expert

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Reviewed: Jan. 13, 2006

Wow this is my families favorite banana cake recipe! I have been using it for years and am just now joing so I can start reviewing recipes! This cake is so moist and full of flavor. I love to top it with home made cream cheese icing. If you don't ice it is great warmed up for breakfast. Thanks for sharing!

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Small Town Cook

Cooking Level: Expert

Home Town: Tampa, Florida, USA

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Reviewed: Dec. 31, 2005

Oh my gosh! I LOVED this cake! We sprinkled powder sugar on top and it was PERFECT! I highly recommend this recipe.

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Mary

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Reviewed: Dec. 26, 2005

Great flavor, and very easy to put together. I baked it in a bundt pan, and unfortunately didn't leave it in the oven long enough, so I ended up with a pudding center, so to speak. But the parts that got done were great. I'll definitely try it again, in the suggested pans next time.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 17, 2005

This was okay. I really wanted a banana cake, but this was more like banana bread. I'll pass on this and keep looking.

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jingo55jo

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Reviewed: Dec. 16, 2005

This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and had a lot of banana flavor. It seems like such a simple recipe by the ingredients, but it sure does make an impressive tasting cake. This will be a family favorite for years to come. Thanks for sharing. UPDATE: I'm still making this cake and getting RAVE reviews. One group of people thought it was a bakery bought cake. I also like to use the whipped cream cheese frosting on this site which is out of this world with this divine cake recipe. Wow!!!

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