Reviewed: Jun. 18, 2013

I thought this was just ok. I made them into muffins. They were quite light. I have a recipe that I normally use, but thought I'd try something new and found this one. I think I will stick with my old recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: May 30, 2013

Awesome!!!!!! Yummyyyyyyyyyyyyyyyyyyyy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lata

Reviewed: May 25, 2013

Best banana cake recipe ever. I think the secret is not to skimp on the bananas. I used sour cream instead of buttermilk. I baked it in a bunt pan and iced it with coconut pecan icing. Everyone raved about it. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Arlene

Reviewed: May 18, 2013

I made this for the first time yesterday and layered it with cream cheese icing (frosting). Using five very old mushy bananas I surprised myself and our baby girls who insisted on licking the bowl, spoons and everything else it came in contact with (a good sign they liked the mixture). The finished product was a hit, it was light and moist and the cream cheese icing gave it that extra delicious component to the cake. For a beginner cook, this recipe is easy, quick and and hassle free. Icing certainly gives the cake that extra wow fact but not necessary. PS: Instead of walnuts, I added raisins, chocolate chips and chopped almonds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elizabeth

Home Town: Christchurch, Canterbury, New Zealand

Living In: Upper Hutt, Wellington, New Zealand

Reviewed: May 7, 2013

I tried, tested & tasted this recipe. Never have I gone wrong with this one!the first time I baked it or the n'th time I bakes it. Followed the directions to the T, and the result is lip smackilicious :) I made it for our Teacher's appreciation b'fast & there were no crumbs left even :) thank you for this recipe, keep baking & keep positing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEEPTA

Reviewed: Apr. 30, 2013

I don't even bother with banana bread anymore. This is my go to recipe when we have a hankering for something banana. I use 4 bananas, a little banana flavoring, and pure vanilla. 9X13 pan, 35 mins. have also substituted 2/3c sour cream in place of buttermilk. Both ways are great! I usually frost with cream cheese frosting, but used chocolate this time. WONDERFUL!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cruella

Cooking Level: Intermediate

Home Town: Port Charlotte, Florida, USA

Living In: Bel Air, Maryland, USA

Reviewed: Apr. 10, 2013

A bit dense for cake, but still satisfied my craving. Used 1/4 cup less white sugar because I don't like when it's too sweet. Iced with cream cheese frosting it's delish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Mar. 31, 2013

I have used this recipe several times and absolutely love it! It is the only one I use. Thank you so much Kevin for sharing it with us all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

etleva

Reviewed: Mar. 31, 2013

I baked this in a 10x14 pan. It should have baked more quickly, but after a full 30 minutes the middle was still completely mushy. It didn't bake. I tasted an edge and it was insanely sweet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mama_B

Cooking Level: Expert

Reviewed: Mar. 20, 2013

I halved the recipe, and the only change I made was using 3T butter, 1 T unsweetened applesauce. I may try substituting a little more applesauce next time, because the texture was still absolutely fine. I baked it for 40 minutes in a square 9X9 pan, and lightly frosted it with cream cheese frosting. My husband and I both loved it!

Was this review helpful? [ YES ]
0 users found this review helpful