Reviewed: May 15, 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.

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Cooking with Kel

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 10, 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!

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Veritorock978

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Reviewed: May 4, 2009

This cake can be described in just one word...AMAZING!!! The texture was absolutly perfect and the taste was beyond delicious.

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cyara

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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!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 20, 2009

Very tasty... My family loves it. Will be a staple in our house..

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jkalwm

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Reviewed: Apr. 10, 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.

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MamaMoose

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Reviewed: Mar. 30, 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!

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Racheal

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Living In: Johnson City, Tennessee, USA

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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.

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penny

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 26, 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!!!

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Sandra Beth

Cooking Level: Intermediate

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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.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Feb. 18, 2009

yummy! eat withing the first three days though

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retrofloridagirl

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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.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 4, 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.

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Kristen

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Terrific!!! This cake is moist, flavorful, and easy to make. (I did add alittle extra banana because I like it to taste bananaee!)

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mmgood

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Reviewed: Jan. 29, 2009

I loved this recipe and cake. I was beautiful and tasted wonderful. I put a creamy butter cream frosting on it and it was to die for. My husband had two piece right after I put the frosting on. This is a true thumbs up.

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betsywpa

Cooking Level: Expert

Home Town: Newport, Pennsylvania, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

Yummy and easy to make!

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atomas

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Reviewed: Jan. 15, 2009

This is awesome, a new keeper for me !!

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Oct. 31, 2008

this is my all time favorite cake recipe thank you very much for posting it. No problems what so ever A++++++. Cant see why people could get this wrong.

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nzmummy

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Reviewed: Oct. 5, 2008

This banana cake is very cake-y and not bread-y at all. I made two-thirds of this recipe thinking that it would fit better into an 8 X 8 cake pan. It turned out to be a nice thick cake. The recipe was really tasty and delicious. I added a dash of nutmeg and cinnamon powder, and chocolate chips and chopped walnuts which I think made it more tasty. But next time I will probably make a couple more small adjustments, like using 3 large bananas instead of 2 so it is more banana-ish, and about 30 ml less milk so that the batter is thicker and holds the chocolate chips and walnuts better (this is for two-third recipe).

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