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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rockabella

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Reviewed: Oct. 4, 2008

Great!! No adjustments were made.

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Mariam

Living In: Jeddah, Makkah, Saudi Arabia

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Reviewed: Oct. 1, 2008

Loved this banana cake! I used the suggested cream cheese, banana and icing sugar mixture as a frosting...yummy!

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naonah

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 22, 2008

This is a wonderful cake, so smooth and velvety when you eat it. My only change was that I used 2 eggs instead of 3, i discovered only after beating the sugar and butter together that i only had 2 eggs. The kids and my husband love it, I made it last night and there is not enough of it left to make frosting it worth while..... I really beat the batter, it actually looked lighter after I finished beating it. I am wondering if the people who found that this was heavy beat the batter enough

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Paula B

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

My husband gave the 4 stars. He likes it. I add some ingredients to the original recipe: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 3 tablespoon coconut rum mixed with smashed bananas. Instead of sour cream, yogurt. And the temperature change after 25 minutes. From 350 degrees F to 325 degrees F for 10 more minutes. For me was excellent.

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 5, 2008

Excellent. I used this for a birthday cake and added chocolate chips and it was great. I doubled the recipe to make a double layer 9x13 cake. I will use this again when I want a cake rather than a loaf

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DANAGISANA

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Reviewed: Aug. 31, 2008

i followed this recipe exactly how the recipe says. but my cake came out very flat and was literally 3/4 inch thick. does anybody know what is wrong?

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Alex

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

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Reviewed: Aug. 5, 2008

This was stellar I made a 2 layer version with cream cheese frosting. Only thing I changed was instead of "sour milk" I used 1/2 c light sour cream and 1/4 c milk mixed together. This was so good my girlfriends mom who hates anything with cooked bananas asked for the recipe!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 29, 2008

Very easy to make! Yummy!

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MCPARKER

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Reviewed: Jul. 28, 2008

I looked hard on this website trying to find a banana cake that wasn't the consistency of banana bread... I do believe I found it. The texture was just wonderful and the flavor delish. Just due to the amount of bananas I wanted use I ended up doing 1.5x ingredients. So I chose to bake it in an 11x15 dish. Instead of sour milk I used yogurt. I also added just a touch of fresh ground nutmeg.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jul. 16, 2008

Absolutely delicious. This cake could literally stand alone without an icing. It is so moist and light and delicious. I followed the recipe to a T and would never change nothing about it. Thank you!!!

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Missy

Cooking Level: Expert

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Reviewed: Jul. 9, 2008

Very good! This recipe is moist, loaded with banana flavor and easy to make. I made it for church potluck and got lots of compliments. I used regular vanilla frosting, but it would be fine without frosting. Next time, I'm going to use cream cheese frosting- yummy!

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foxycook

Cooking Level: Beginning

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Reviewed: Jul. 6, 2008

Ohhhhhhhh, this was amazing! Very moist and delicious - the banana flavor very apparent. I followed the advice of another reviewer and used 1/2 c sour cream and 1/4 c milk instead of sour milk. Did not need frosting - I had it plain, but my niece tried hers with maple butter (recipe also on this site). This is now my new banana "bread"!

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Jennifer

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 5, 2008

This was very good, moist and flavorful. I added walnuts because we love the combo of banana and walnut, then frosted with buttercream icing and garnished with more chopped walnuts.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 15, 2008

This is exactly what I was looking for. I wanted banana cake, not banana bread, and this recipe delivered. I creamed the sugar and butter really well first, then added the eggs and vanilla and creamed until it was a frosting-like consistency. For sour milk I used 2 tblsp. lemon juice plus enough milk to make a cup, letting it sit until the milk thickened and then measuring 3/4 cup. The recipe made a perfect 2 dozen cupcakes, baked for 17 minutes. I frosted with cream cheese frosting and YUM!

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Alaskabetty

Cooking Level: Intermediate

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Reviewed: May 7, 2008

Real Yummy!

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ALP0910

Home Town: Little Chute, Wisconsin, USA

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Reviewed: Mar. 21, 2008

Results were amazing! Best banana cake I've tasted! Received very kind compliments & requests for this recipe! A new family favorite for us!

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jctzj

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Reviewed: Mar. 17, 2008

I Love this recipe. I wanted to make something for some people i know at an assistant living home. So i made them these into muffins and they love their frosting so i went with a lighter frosting rather than a cream cheese i used cool whipped frosting from this site and i used half applesauce for the oil and a little bit of cinn. and nutmeg, they loved them! real good cake muffins! very moist

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Zeppo

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Reviewed: Mar. 11, 2008

I made this today, it pretty good! Mosit and tasty. However, I made a lot of changes; I replaced sour milk with fat free milk, half of 1.5 cup of white suger with brown suger, and added 1.5 tsp vanilla and 1 tsp ground cinnamon. Besides, I used 1/3 cup of oatmeal and 2 cups of flour instead of 2.5 cups of flour. Therefore, the cake has some texture. I wish I could use more banana, though I can smell and taste banana but I prefer to have more banana.I think I actually made a different banana cake but it's really tasty and the formula and baking time is definitely wonderful!

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yajuwen

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Reviewed: Jan. 20, 2008

This cake is moist and delicious. Best cake I have ever tasted. I made one change, instead of vanilla I used banana extract. I will definitely be making this again.

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