Reviewed: Jan. 16, 2008

instead of sour milk use butter milk a cup and a half, i too made the mistake of using sour milk but my family got sick from it so unless you want to make a bad impression or get your kid out of school use BUTTER MILK. (freeze for 45 min. after baking). (this cake is super hard to get out of the 9x13 pan mine always breaks into 2.

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punkTEEN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 13, 2008

I forgot to add the milk after getting it all mixed(of all things), anyways dumped it in with some vinegar and mixed lightly. Only 1 cup raw sugar for us, as bananas have a lot of sugar to begin with. Wow was it light & fluffy. I made muffins added white and dark chips to some. Iced it with cream cheese and topped some with coconut and others with walnuts..yum.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Dec. 11, 2007

Very good. The recipe uses the basics that most of us have in the cupboard. Made if for my daughter's first birthday...cream cheese filling and buttercream frosting for the big one and just buttercream for hers'. Turned out great.

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dels

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Reviewed: Oct. 24, 2007

I used brown rice flour to make it gluten free. Didn't alter the measurements and it worked really well. Definitely will make again. I made one layer cake, and 12 cupcakes. Next time I'll play with adding cinnamon and nutmeg. Am about to make a goat cheese icing, which should be good. EDIT: I made this again, and it is such a good recipe. I used soy egg nog for the milk, and added nutmeg and cinnamon. Made a butter cream icing. This recipe is a keeper! My new favourite way to use old bananas!

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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Sep. 21, 2007

this cake was really yummy! i mixed a banana in with the cream cheese icing, but that made it really really runny so it wouldnt stick to the cake properly, so i wouldnt suggest doing it. this cake was awesome tho, moist and perfect!

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kirstynbarnes

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Reviewed: Aug. 17, 2007

This cake turned out wonderfully. I made a 9 X 13 sheet cake with it and I used sour cream and milk instead of the sour milk as one other reviewer did. I added a little guanabana nectar as well (just a touch). It tastes great! I didn't frost it either. I doesn't need it.

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Dave

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Reviewed: Jul. 15, 2007

Sweet, filling and good!

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CORBAC

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Reviewed: Jun. 10, 2007

This is the first recipe I've tried on allrecipes ... and I'm a fan already. Fluffy and moist. Didn't frost but it goes great with vanilla ice cream (while it's warm). I added lemon and orange zest and a large handful of dried cranberries. Cracked on top but probably because my baking tin was too small (made 2 small cakes) but I'm definitely all fired up to bake more now.

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gwen-malaysia

Cooking Level: Intermediate

Home Town: Johor Bahru, Johor, Malaysia

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Reviewed: Mar. 26, 2007

Absolutely wonderful! Moist like really good banana bread, but a little lighter, and just fantastic with the Bourbon Cream Cheese frosting. I will definitely make this again!

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Jenny B

Cooking Level: Intermediate

Home Town: Pawcatuck, Connecticut, USA

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Reviewed: Mar. 22, 2007

It was okay...not as moist as I would have hoped for. Rather forgetable. I won't make this one agan.

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Sarah

Cooking Level: Expert

Home Town: Regional Municipality Of Niagara, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2007

Pretty good. Only slightly lighter in texture than banana bread. I baked mine as 9" layers, which took 28 minutes to cook. I used cream cheese frosting, without the added banana. I would make it again.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

I made them for Thanksgiving and they were a big hit. I sliced banana's on top, it looked very pretty.

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meg

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Reviewed: Aug. 30, 2006

quick and easy, but it seems like it needs a little *something* more. but everyone *loved* it.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 18, 2006

Took longer than the recipe indicates to bake, so check the cakes before removing from oven. Very moist and tasty cake! A keeper recipe!

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rosedip

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Reviewed: Jul. 26, 2006

Three people have already asked me for the recipe. I used the cream cheese frosting 1 recipe with a banana added. You have to add more powdered sugar to compensate for the banana, but it is excellent.

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Parco Moon

Cooking Level: Expert

Home Town: Athens, Georgia, USA

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Reviewed: Jul. 2, 2006

I made this for a church dinner and it seemed to go over very well. I liked it a lot. I used vanilla yogurt instead of sour milk and it turned out fine. I frosted it with a simple frosting (2tbs each butter and crisco, a little vanilla, milk and enough powdered sugar to make it spread easy) and sprinkled with chopped walnuts. I am enjoying a second piece right now!

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Michele H.

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Reviewed: Jun. 27, 2006

This is delicious. We used milk with lemon juice b/c we didn't have sour milk. We also frosted with cream cheese frosting. Yum! We're not even huge banana fans but needed to use the brown ones up!

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RASACS

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Reviewed: Jun. 4, 2006

The cake was ok. It just seemed like it needed something else - not much flavor. I also added a banana to the frosting and it made it very runny. I topped the cake and frosting with coconut which seemed to give it some extra flavor.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 23, 2006

I THINK THIS IS THE BEST BANANA CAKE I HAVE EVER TASTED.. I TOOK IT TO WORK AND EVERYONE LOVED IT. IT TASTES LIKE CAKE NOT BANANA BREAD AND IS LIGHT AND MOIST.. I CAN'T WAIT TO MAKE IT AGAIN.. WITH REQUESTS FOR FLAVORED WEDDING CAKES I THINK THIS ONE WOULD BE A GREAT CHOICE. BUNNY PROCTER

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BUNNY P.

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Reviewed: May 11, 2006

This was the best banana cake I have ever had. It is so moist, light and fluffy. I did add 1/2 TBS of cinnamon and instead of using sour milk I used 1/2 cup of sour cream and 1/4 cup milk. This was so good plain I didn't even bother frosting it. Thanks for the recipe.

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