Reviewed: Mar. 24, 2003

I have made dozens of recipes from this site to take to parties without trying them first and have always had rave reviews. But wow was I embarrased with this one. This cake for so heavy and dry and gallon of milk wouldn't have helped. It was 8 months ago I made this to take to some friends house and we still talk and laugh about it.

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DEBDAN

Home Town: Mundelein, Illinois, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Oct. 19, 2002

This is a wonderful recipe!! Not the fluffiest of cakes but I have yet to have a "fluffy" banana cake. Absolutely delicious and would make again and again!! Topped with cream cheese frosting and I almost ate half the pan myself!!

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DREGINEK

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Reviewed: Sep. 24, 2002

With all the banana cake recipes listed here, I didn't know which one to make. But don't look any further--this is the recipe you want! :-) I made this (in a 9x13 pan) for my husband's birthday, even though he's not real big on bananas. He loved it, and so did everyone else! (I accidently poured in the whole cup of sour milk that I had prepared, and it still turned out to be perfect!) I added chocolate chips (as others suggested), and I topped it with the "Banana Cream Frosting" (another "allrecipes.com" recipe; see my review for that too). It tasted absolutely delicious this way!! Very moist and filling! Thanks Carol!

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BETHANY S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 30, 2002

Very tasty, but also very dense. Kind of nice not to have all thos crumbs. Next time I will try it when it is not 100% humidity!

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TWOTIMEMOM

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Reviewed: Jul. 3, 2002

Never made a Banana Cake until I researched this recipe. My family loved it.

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TFAISON

Cooking Level: Expert

Living In: Goldsboro, North Carolina, USA

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Reviewed: Jun. 16, 2002

I made this for some friends with 3 kids who came over for a bbq. Kids ages 8, 5, 3. They loved it as welll as the adults. I used cream cheese frosting, but for a lighter dessert could use whipped cream. This is the moistest, lightest cake!

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PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Apr. 17, 2002

We found this cake very dry and heavy. It might be better as cupcakes or muffins.

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KATHYLEEN

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Reviewed: Apr. 2, 2002

This was an amazingly moist cake. For sour milk I used an old family method: 2 tbsp vinegar and enough milk to make 1 cup (I only used 3/4 C like the recipe calls though). I frosted it with a little homemade chocolate icing and sprinkled it with chopped walnuts. This cake was a real nice treat and great to take to work if made in a 13x9 size.

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MICHELLE_F

Cooking Level: Expert

Home Town: Perth, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Mar. 30, 2002

I love this recipe! It was quick and easy and sooo good! I frosted it with a butter frosting because I didn't have any cream cheese, but that was to sweet. Now that I have cream cheese, I plan on making this the right way! I bet that plain cool whip would be good on this cake also. Thanks for an excellent recipe!!!!

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2002

This recipe is delicious! I made it in a 9x13 cake pan and frosted it with cream cheese frosting. Everyone loved it!!

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jen1473

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2001

Wonderful, light cake. I added 2/3cup of miniature chocolate chips and topped with a Chocolate Streusel. Delicious! Chocolate Streusel: 1cup brown sugar, 1/4cup unsweetened cocoa, 6Tbs. butter, 1/2cup flour--pulse in food processor.

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