The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 7, 2009
tried this today, my husband and myself really loved it, I used splenda for my husband and put walnuts in it. for the sour milk I used buttermilk, YUM!!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 23, 2009
I made this cake for father's day today, and my dad absolutely loved it. Taking advice from other reviews, I used 1/2 cup sour cream and 1/4 cup milk in place of the sour milk. I also added (at least) a teaspoon of cinnamon, and a cup of raisins. In a 13 x 9 pan, it took about 32 minutes for the center to be completely set. I was planning to frost the cake, but it was eaten before the cake could reach room tempurature! It was great and is definitely going in my recipe box.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2009
Very moist. I didn't frost this cake. Yummy just plain from the oven. I did use sour cream and milk instead of the sour milk. My family woofed this down and I will make this cake again as soon as I get some over ripe bananas.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 17, 2009
This was great! My family was tired of banana bread and I needed something to use ripe bananas in. I didn't change a thing.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 17, 2009
It was tasty, but I, too, didn't get light and fluffy - even double checked the recipe when the batter volume was so big and only 1 tsp baking powder - oh well, coupled with the soupy banana butter icing - it was an embarassment to me (I'm a retired pastry chef) but my son's college friends ate it up!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 15, 2009
the best banana cake i ever made, just make sure you don't overbake it or else the cake loses its amazingly fluffy and moist texture. Also instead of 3/4 cup butter i used oil for half the amount and butter for the other half and it still tasted amazing. thanks for the wonderful, delicious recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 2, 2009
I made this for my son's first birthday and it was amazing! I used a cream cheese frosting and added a banana to it. A little chocolate frosting also tastes good (but only as an accent, not the whole cake). Don't bake up as fluffy as the pic, but still awesome!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Beginning

Home Town: Baton Rouge, Louisiana, USA
Living In: Saint Rose, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2009
This cake was wonderful! It's very moist and was a breeze to make. It has a great texture that's nothing like bread. I would recommend not using an extremely sweet icing because the taste of the cake is so good and the sweet will mask it too much. I'll be making this again for sure.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Cooking with Kel

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 11, 2009
I really liked this recipe! Cake was very moist and very tasty! I did add 1/2 teaspoon of nutmeg and cinnamon to give it an extra kick, as well as 1 cup of walnuts! Next time, I will add chocolate chips! Made the whipped cream cheese frosting to go along with cake. Will definitely add this to my recipe box!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 5, 2009
This cake can be described in just one word...AMAZING!!! The texture was absolutly perfect and the taste was beyond delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 27, 2009
Delicious! Very moist and cake-like, which is exactly what I was looking for. I also had a little bit of melted chocolate from another recipe (melted semi sweet choc chips) and I swirled it into the batter at the last minute. Yum!!! Like others suggested, I used the Cream Cheese Frosting II recipe from this site and it's great!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 21, 2009
Very tasty... My family loves it. Will be a staple in our house..
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 14, 2009
Off the chart cake. I have 4 teenagers that just love to make and eat this cake. When I first started experiementing with the recipe the bottling crew at the Alaskan Brewery were my taste testers.....They all loved it too.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 31, 2009
Awesome banana cake! My 2 boys & my hubby loved this cake with and without a frosting. The only changes I made were to increase the bananas to 2 cups and added 1 Tbs of cinnamon because we adore cinnamon. Thanks for the lovely recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Racheal

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA
Living In: Johnson City, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 2, 2009
I have used this recipe 3 times now,all with excellent and tasty results. My family loves it,and it has replaced my old family favorite banana cake recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 27, 2009
I was so scared that this recipe would turn out more like a banana bread instead of cake, but was I wrong. I made both cupcakes and a sheet cake with this recipe. I have to say I like the cupcakes better. I didn't add any icing becuase of my 1 year old daughter, but no one missed it. The only thing I did different was I added 1/4 cup of half-n-half to make it more smooth. All in all my family loves it!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 19, 2009
Everyone wanted seconds when I served this cake. I refrigerated the cake overnight and the next day the texture had toughened up a bit. I would recommend enjoying it at room temp the first day.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Midland, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 18, 2009
yummy! eat withing the first three days though
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 12, 2009
Excellent cake and very moist. Use BUTTERMILK folks in place of the sour milk - which gives a light, spongy texture. I also added 1.5 teaspoon of vanilla and use 1/2 brown sugar for more depth of flavor. Its a great cake to eat plain, but I frosted it with Cream Cheese Frostting II from this site. If you're not using buttermilk, make sure you whip the egg/sugar mixture until it's light in color to incorporate more air into the batter - which creates a wonderful airy rise to the finished product. I used a 9x13 glass pan, baked for 30 minutes. Will make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 6, 2009
This was absolutely delicious!! Nice strong banana flavor. I made a 9"x13" cake, baked it at 350 degrees for 30 minutes, reduced temperature to 325 degrees and baked another 15 minutes. It came out perfect! I used a modified version of the Cream Cheese II recipe on this site (no banana added to frosting), it was the perfect topping. Then sprinkle walnuts or coconut on each individual piece, as desired. My family enjoyed this much better than banana bread.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Kristen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 102) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?