Reviewed: Jan. 25, 2007

I cut the sugar per the suggestions of others, threw in an extra banana -my 5 year old was 'helping'- iced it with a buttercream sprinkled with toffee bits. Very nice cake. Moist, good flavour.

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Yummum

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Reviewed: Jan. 22, 2007

Delicious!!I did it!!I made a wonderful banan cake.Thanks a lot to "My All Recipe" =) I hv tried to make the banana cake but din success everytime but now i did it!

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Bobby

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Reviewed: Jan. 22, 2007

I had a really great banana cake recipe which I make all the time. Right before Christmas, I made it and then promptly lost my recipe. I had an order today for two of them, and I've looked everywhere and simply can't find my recipe. So I searched allrecipes and this was the closest I could find to it. So last night I tried it, making just one change. I used all white sugar, no brown sugar. And it was great. Looks almost exactly like my recipe. I couldn't taste it but it looked really moist. So thanks again, Allrecipes and thank you, Kevin!

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jan. 18, 2007

We had a potluck for someones birthday at work and she wanted a banana cake which I have never made or never eaten?! So I had no idea what to do since I am known as the cake maker in the office. I found this recipe and it was so yummy!!! I didn't change one thing except I did put crushed walnuts on top of the icing and used 5 bananas.TIP: My Mother-In-Law told me that if you have bananas that are really really ripe and you can't make anything out of them at the time you can freeze them and use them later for bread or whatever. So last summer I had frozen some and thought I would try them in this cake. It worked perfectly a little mushy to get in the bowl and you want to watch the strings on the bananas and get them off before you smoosh them. This cake got RAVE reviews and the girl loved her birthday cake! Thanks for another great recipe!!!

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Tami

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jan. 15, 2007

I made this cake for our church pot luck and it went over wonderfully! I had comments that it was very good. I will be keeping this in the front of the recipe index box ;) I added an additional banana, and because I had no buttermilk, I used milk mixed with vinigar. Thanks for the recipe!

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yenny58

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Reviewed: Jan. 7, 2007

This banana cake is a winner !! Did as others suggested and used cake flour . I used presto and made the adjustments as stated on the box. Made it in a bundt pan and baked it for 45 minutes. I also mixed the bananas with a hand mixer until it is uniformly mushy before adding it to the batter. As for the butter and sugar if you are patient you will get the light and fluffy consistancy referred to in the directions. The cake was very light and moist i used lowfat buttermilk as i cannot find whole buttermilk. Frosted it with cream cheese frosting but wish i had left if off because the cake really didn't need any.

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LIPS928

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

VERY GOOD, EASY TO MAKE. MADE IN A 9X13 PAN. LOVED IT WITH CREAM CHEESE FROSTING.

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cappell78

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Dec. 31, 2006

My children absolutely love this cake! I usually substitute applesauce for the butter and egg beaters for the eggs. This cake still holds together well with the low fat alterations.

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Cate

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Reviewed: Dec. 3, 2006

Really good and easy...this coming from someone whose cooking has been described as "barely edible." Might reduce the sugar next time, but otherwise great!

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padams

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Reviewed: Dec. 3, 2006

It was very delicious and moist! I omitted the walnuts because I don't like nuts in my cake but it was still good!

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Minno

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Reviewed: Dec. 2, 2006

This smells so wonderful. The smell woke up my husband, who's rather picky about banana cakes. I decided to make this into a bundt - I baked it for about 45 minutes. I used the Cream Cheese Frosting II recipe on this site - paired very nicely!

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RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 28, 2006

my very first banana cake with this recipe at Thanksgiving. Everyone loved it so much!! It is moist and soft. Only I found it is a bit too sweet. I will cut down the sugar next time I make it.

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gorillaqueen

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Reviewed: Nov. 8, 2006

Good cake, but I changed it a bit. I added 3/4 cup of pecans instead of walnuts, half a bag of mini chocolate chips, & baked it in a bundt pan for 50 minutes. After it had cooled, I melted about 1/3 of a can of ready made chocolate frosting & drizzled it over the top. I took it to a party & everyone wanted the recipe. Very moist.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Nov. 5, 2006

This cake is in the running for best cake I have ever tasted. It is incredibly moist without being oily. It is great paired with sour cream chocolate frosting. I can not praise this cake enough.

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catiebrooke

Cooking Level: Intermediate

Living In: Edina, Minnesota, USA

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Reviewed: Oct. 10, 2006

wow... i used 3/4 of the recipe and made banana bread (~45 min baking time), was short of 1 tbsp of butter so i sub applesauce for that. I did everything else the same except that I used a bit less sugar and had some trouble creaming the butter... how do you cream butter w/ a hand whisk w/ soooo much sugar? It turns crumbly! Anyway... i t wasn't really a concern at the end and it turned out delicious... very moist, light but not greasy.My bf wants me to make it every week now... oh no... haha.

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MESSYCAOS

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Reviewed: Oct. 8, 2006

This cake was amazingly moist and dense and delicious. I used half oil and half yogurt instead of butter, used a little less sugar, and added a bit of vanilla, and it turned out scrumptious! We put cream cheese frosting on it, but it is fabulous without it too.

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sunshine912

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Reviewed: Oct. 6, 2006

OMG what a wonderful moist cake, very easy, I made original, without changes, the I made it and added 1 tsp. cinnamon, and 2tbsp. of cocoa powder, it was wonderful also, great chocolate flavor. five stars

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Sep. 24, 2006

This cake is perfect. I tried it for a change to our usual cakes in my shop. We have customers wanting healthier food, but still sweet. I cut the sugar like others suggested, plus added vanilla and 2tbl of milled flaxseed. The finished result turnes a rich brown color and the taste is great! People will never know its health food. I have a pan that has six small bundt molds and it fills those plus three small loaf pans. Some for the shop some for us! Thanks for sharing this great recipe.

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Stephanie W.

Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Sep. 18, 2006

This recipe is AWESOME...I added semi sweet chocolate ships to the batter and made a crumble topping with toasted walnuts and drizzled it with a lite milk chocolate frosting. DELICIOUS!!!!

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mcs1347

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Aug. 31, 2006

This cake was fabulous. I made it for my health concious boyfriend for his birthday as an alternative to a sugar-loaded birthday cake. Not only is he asking for it again, his not-so-health-concious friends are too! Wouldn't change a thing about it. The cream cheese frosting is a must!

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MDABBSY

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A-Number-1 Banana Cake

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