Reviewed: Jul. 11, 2009

everyone loved this. We used sour cream instead of buttermilk, threw in some chocolate chips, and used chocolate frosting.

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NCAPERTON

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Reviewed: Jul. 7, 2009

Just made this today. I used all purpose flour as the recipe called for and it turned out moist and delicious instead of dry 'cakey' as some have mentioned they thought it might. I only had 2 large, very ripe banana's, and I used sour cream in place of the buttermilk(because I didn't have any nor did I have vinegar to make some) and it turned out great! I made two smaller square pans because my oven went out and I had to bake in a toaster over(that has a bake option), and on one I put store bought milk choco. frosting and the other I sliced into snack slices alone. I prefer the one without frosting, it's moist and delicious, and the kids prefer the one with choc. frosting of course:) Overall, this is a great recipe-took maybe 10 minutes to mix up(not the 30 the recipe says it will)-quick, easy, and delicious

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TxMomof5

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Reviewed: Jul. 6, 2009

I gave this a "5" because I used half cake flour and half regular flour. It had a lighter, more "cakey" texture than I think it would have otherwise. Next time I may even use more cake flour and less regular. My husband said this was the best banana cake he'd ever had. I frosted it with a vanilla frosting from a can and it was yummy!

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germanwife

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Reviewed: Jul. 2, 2009

I made this for my daughter's 1st birthday and iced it with cream-cheese icing. The only difference to the recipe was that I only used 3 (large) bananas and left out the nuts (since it was for a baby). This is the best banana cake recipe I've ever used !!!

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HelMo

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Reviewed: Jun. 30, 2009

This turned out wonderfully, I did use cake flour as someone else suggested.

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meredithemily

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 27, 2009

Very good, moist banana cake. My family enjoyed this treat, will make again. Next time I will probably make a frosting to top it off!

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Verena

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

Did not disappoint. I used sourcream. Next time will add a bit of vanilla essence for more flavour, easy and moist.

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Hilary S.

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Reviewed: Jun. 22, 2009

Fantastic and so moist! I took the advice of another reviewer and used normal milk with a tsp. of vinegar, and omitted the pinch of salt since I used salted butter. Definitely a keeper!

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SweetzeeKeatzee

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Reviewed: Jun. 20, 2009

Very Tasty! Swapped the nuts for chocolate chips and added 1 TBSP of vanilla. Baked in muffin cups for 25 minutes. DELICIOUS!

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THATGAL

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Reviewed: Jun. 17, 2009

Oh my goodness!!!! This cake was awesome!! I made this for a family gathering and it got rave reviews. We ended up eating it without frosting, although it would have been good that way too. I made the batter exactly as written and I baked it in a 9x13 pan for about 45 minutes. As others had mentioned, it has more of a banana bread quality to it, but it is great as a cake. I don't know how this would turn out in a loaf pan, but it would make a great banana bread. I will definitely be making this again.

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Tammy M

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

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Reviewed: Jun. 12, 2009

I made this using some others' suggestions and loved it. I added a teaspoon of vanilla to the batter and baked it in a 9x13 pan. I accidentally added the buttermilk before the bananas and just dumped the flour mix in at the end without adding nuts and it still came out great. Very moist and delicious - no icing needed unless you want extra sweetness! Thanks for a great recipe!

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Sandra T

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

Very moist, and I especially like how it can also be used as a bread or cupcake recipe.

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Corpse

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 6, 2009

This has to be the best banana bread/cake recipe that I have yet to come across. It was a hit at a birthday party that I took it to. It was the favorite cake out of three different ones that was made. Thanks for the recipe!!

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HillieHopper

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

I made the change of using sour cream instead of buttermilk like someone else suggested since I didn't have buttermilk. My bananas were a little green and under ripe but I prefer the flavor of slightly unripe bananas compared to ripe. So with the previous statement in mind I also thought it could have used an extra banana or two for a little more banana flavor, which I'll do next time. I also opted for a chocolate frosting I made w/cocoa powder, confectioners sugar, heavy cream and a little whipped cream. It was an experimental frosting which turned out great and was very good with this cake. I made it for my SO and ended up eating two pieces myself because it's very good. thnx for this recipe.

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scjohnson

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Very good!

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LadyB

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Reviewed: May 28, 2009

Very good and moist! Didn't frost it, ate it like banana bread. I make make this instead of banana bread.

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JMSJMS

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Found this recipe and website today. I am very impressed with both. This is an easy recipe and SUPER TASTY. I tried out the batter and was almost tempted to eat it alone. But, I put the batter into my cupcake shells and baked for 25 minutes. When I tested them, they were just bouncing back under my touch, so I pulled them out and let them carry over and cool. When I tasted one, it was bliss. It is moist and soft. Very good. -- UPDATE -- I made this cake for my Mother's work anniversary party and several times now to share at work and with friends. Every time I get asked for the recipe and rave reviews. This is going to be my GO TO caked from now on. If you want to frost the cake, I recommend using your favorite light and fluffy vanilla cream cheese frosting.

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Lisa Combest

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: May 26, 2009

I made this with 4 1/2 bananas and a 9 X 13 pan baking for 30 minutes. It was a little overdone so 25 minutes would have been better. Maybe it was the overdoneness (is that a word?) but I didn't think it was anything special.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: May 21, 2009

Really great banana cake,took a little longer to bake than stated i used a store bought cream cheese frosting ,very moist with great banana flavor yummy!

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jennluvs2cook

Cooking Level: Expert

Living In: Nelliston, New York, USA

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Reviewed: May 6, 2009

Big hit with everyone. I used sour cream instead of buttermilk and used the Hersheys icing recipe on the back of the cocoa box. I also sliced some bananas in the middle of the cake. YUMMY.

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