Reviewed: May 5, 2009

This is a wonderful recipe! A keeper...I used lowfat milk instead of the buttermilk and it still turned out great. My made a loaf for my husband to take to work and his co workers raved about this recipe. Thank you.

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sega4jesus

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Reviewed: May 4, 2009

I make this cake for my boyfriend at least once a month and it's always turned out moist and delicious. Very easy to make, too.

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Garrotte

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Reviewed: Apr. 16, 2009

I made this for my son's first birthday party, and it was SO GOOD! I added chocolate chips and frosted with chocolate frosting (the recipe from the back of the Hershey's cocoa.) Everyone loved it!

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bwalters

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Reviewed: Apr. 7, 2009

moist and yummy, i made muffins! added chocolate chips to one batch and and seeds and nutmage to the second batch 3rd cinnomin in half and dried caraway berries ^__^

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Did not get raves from my family...too much baking soda :P next time I'll use less. I did add 1 tsp of vanilla extract and 1 tsp cinnamon.

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Fierymist

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

I added 1 cup chocolate chips and lowered the sugar amount by half it was still delicious. Thanks for the great recipe it saved my dying bananas. :)

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SweetKillerBunny

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Reviewed: Mar. 26, 2009

This is a really good scratch cake. Added a touch of nutmeg, then baked in a 9x13 pan and iced with homemade cream cheese icing. Yum!

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ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Mar. 18, 2009

I made this cake sugar free & here are my changes: cake flour vs regular flour, 1 T + 1 tsp baking soda, 1 C Splenda + 1/2 C powdered milk, 3/4 C Sugar Twin (fake brown sugar), sour cream + 1/4 C half & half (only because I didn't have buttermilk). I didn't add any nuts and baked in 9x13 pan--I baked it for 30 minutes but you have to check it often because when using Splenda, you don't have to bake it as long. I'm going to add the cream cheese frosting and use Splenda--you have to be very careful how much Splenda you use--just add a little at a time until you have the right consistency. It was light & delicious!

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Gerda

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Reviewed: Mar. 15, 2009

This is a KEEPER! It has turned into a family request everytime the bananas go beyond ripe. Moist, easy, and TASTY! I have trouble walking past it on the counter without snagging a bite. I use a 9x13 inch pan, and it works great. Not many recipes go onto my hand written recipe cards, but this one made it there! Can't wait to try it out as muffins.

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mommabear21178

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Reviewed: Mar. 1, 2009

Made this cake on the way out to a hockey game. I had very little time so this recipe was perfect. Best banana cake i have ever made. MOIST MOIST MOIST!!!!!!!

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Mike

Living In: Gatineau, Quebec, Canada

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Reviewed: Feb. 28, 2009

Simply fantastic! Added 1/2 tsp baking powder, 1/2 tsp vanilla as others suggested. I brought the cake to work and it was gone in a flash and I've got several requests for recipe.

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onepeachsoda

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Reviewed: Feb. 26, 2009

Good, but the banana cake VI recipe on this site is better.

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Mary

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Reviewed: Feb. 25, 2009

This cake is fantastic! I made it for my daughters first birthday because she loves bananas. I must say our family couldn't get enough of it. IT'S fantastic. I will make this again and again.

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barnesam

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Reviewed: Feb. 24, 2009

I had been looking for a banana cake recipe similar to the one my Grandmother made for me as a child, and this one fits the bill - a wonderful treat!

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novicebaker08

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I added a half tsp. both of nutmeg and cinnamon and baked this in a 9x13 baking dish as a sheet cake. I plan on frosting it with Grocery Store Frosting, which is also from this site. I'll update after we've all tried it. EDITED: A little sweet, but very moist and banana-y. I'd make this again, only cut the sugar in half.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2009

This cake is WONDERFUL! No need for icing, it is moist and awesome while still warm. I made the following changes: squeezed juice from half a lemon into the bananas, used half & half instead of buttermilk, and added cinnamon, allspice, and ginger for a spicier taste. Used 9X13 pan and baked for 40 min. Will make this lots. Thanks!!

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mimimv

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Reviewed: Feb. 10, 2009

Absolutely fabulous. wouldn't change anything. The buttermilk gives it the right amount if moisture. I followed the recipe exactly, and it was perfect; not to mention a complete hit. Someone bought the whole thing at a local bake sale!! Thanks for sharing such a great recipe!

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JD123

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

We all thought this was a great cake. Nice and moist, and the flaver was awesome. With cream cheese icing, delicous. Will be making this again. Thanks

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Reviewed: Jan. 9, 2009

Super moist cake, we loved it. I added a couple of handfulls of chocolate chips. Thanks!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This was so moist! I didn't have buttermilk so took another's advice and substituted light sour cream. I also whipped up a half batch of "Cream Cheese Frosting II." Very popular at the New Year's dinner party.

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