Reviewed: May 25, 2012

I was looking for something other than banana bread to make with the over ripe bananas. I only had 2 medium and they made one cup exactly. This cake is very good. It's light and moist. Good without the frosting. I will make this one again.

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Reviewer:

wendyk

Reviewed: May 21, 2012

I followed this recipe to the letter. I also did the sour milk the old fashion way with two tbsp vinegar. OMG SO SO GREAT!

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Reviewer:

Simone

Reviewed: May 9, 2012

Very good banana cake recipe. My guests loved it & wanted the recipe so that's always a good sign right?

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Reviewer:

LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 23, 2012

This is a cake with a lovely, light texture. A wonderful, delicious, cake! (I don't like banana bread). It took 45 minutes to bake in a 13 x 9 pan, perhaps because I live near 6,000 ft altitude. I reduced the baking soda a pinchful for that reason--maybe it helped--or not--the cake rose beautifully, in any case. I squeezed half of a lemon on the mashed bananas to brighten the flavor a bit, but that was due solely to my preference. I made a cream cheese frosting, applying it when the cake was still somewhat warm so that it was more like a glaze. My husband and I both had to have seconds! YUMMY! I won't even try other versions: If it ain't broke, don't fix it!

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Reviewer:

debrudy

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Reviewed: Apr. 19, 2012

I loved this cake. I hate recipes that are complicated with weird directions and ingredients because it's making up for a flaw somewhere else in the cake. This one was PERFECT. Simple. I made 2 9" rounds and they came out beautiful. Did cook for about 25 minutes. Frosted with a simple cream cheese frosting and topped with walnuts. Beautiful, simple and so yummy. Some of the other cakes on here are complicated for unknown reasons. Can't go wrong here. (used about 4 ripe bananas also.. so yummy).

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Reviewer:

jfly86

Reviewed: Mar. 31, 2012

Very moist...I did add some cinnamon and nutmeg and allspice( 1/2 tea of each)and about 1/4 cup more milk because batter was a little stiff...had lots of compliments

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Reviewer:

gina lafreniere

Cooking Level: Expert

Living In: Winter Haven, Florida, USA

Reviewed: Mar. 23, 2012

This was amazing!! I will never make banana bread again, this was so moist. I used recommendation on a review to make sour milk with vinegar and I used self rising flour omitting the salt and baking powder but added the soda. Made a basic cream cheese frosting. This was better chilled the next day I just couldn't quit eating it Mmmm

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Reviewer:

Ccraig

Reviewed: Mar. 16, 2012

Love this recipe, I have made about 20 cakes so far for bake sales, friends and family, everyone adores it. The only thing is the sour milk was not working out for me, it left the cake puddingy in the middle, so I start using regular fresh milk and it comes out perfect everytime.

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