Banana Cake III

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Most Helpful Positive Review

Jan 04, 2005

I thought this recipe was fantastic! My husband is a firm believer that you must have eggs in order for a cake to taste great. He was pleasantly surprised to make an exception with this cake. He thought it was the best banana cake he ever tasted. I made this cake several times and tinkered with it a bit. I found that the baking soda left a slight aftertaste, so I reduced the baking soda to 1 1/2 tsp., added 1/2 tsp. baking POWDER, added 1/2-3/4 tsp. cinnamon, added 1 1/2 tsp. vanilla extract, and 1/2 - 1 cup chopped walnuts to the batter. It came out perfect! You can also bake this in a 13 x 9 inch pan for 35-40 minutes, as cupcakes for 20-23 minutes, or as mini loaves for 30-40 minutes.

—BOOBOOBEAR1

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Most Helpful Critical Review

Jan 18, 2007

I can't say that I cared for this recipe...even with the changes that were suggested by other members. The cake was just just too heavy.

—mommieof6

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41 Ratings

Dec 16, 2006

The other day I had a few over ripe bananas in the fruit bowl and went in search for an easy recipe for banana cake - this was it! Buttermilk is hard to find in England and i love that this recipe uses ingredients that i've always got in the cupboard. (I took advice from other reviews and lessened the baking soda to 1 1/2 tsp and added 1/2 tsp of baking powder). The cake was a huge hit with work colleagues!

—Melody

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Sep 04, 2003

This was such a great change from the banana bread I always made. The mayo made me nervous, but all were pleasantly suprised with this delicious cake. I did't use the nuts in the icing and it only took (my oven) 30 min to bake. I will be making this one over and over again.

—Vinnie B

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Apr 19, 2003

My husband will never ask for banana bread again after this wonderful cake. I also used mashed banana in the frosting. I made a sheet cake instead, which made it a real snap.

—eured

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Sep 02, 2003

I baked this in a jelly roll pan to make banana cake "bars". I think the recipe calls for too much baking soda, as the resulting cake had a bitter aftertaste (from unreacted baking soda) and was overly brown (another symptom of too much soda).

—Lorraine O.

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May 04, 2009

This turned out very well. I use splenda instead of sugar and did not add any nuts. I used a 9x13 pan and only made half the amount of frosting and it was plenty. I also added about 1/2 of a small banana to the frosting and my husband said the frosting was great! I also used splenda for the frosting and only needed about 1 1/4 cups to sweeten it. I think the cake would also be good without any frosting.

—jailhousecook

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Dec 24, 2007

I made this to the letter other than bake time, being 30 minutes.It's really good and tweaking the recipe is unnessesary.I like to try the original recipes first to see if it's great without my additions or deductions.It turned out perfect. The frosting is always too much, no matter what recipe :)

—Jane Buck

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Nutrition

Calories
695 kcal
35%

Carbohydrates
78.9 g
25%

Cholesterol
68 mg
23%

Fat
41.5 g
64%

Fiber
1.5 g
6%

Protein
5.2 g
10%

Sodium
512 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Cake III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 695
** Calories from Fat: 373

% Daily Value *
** Total Fat 41.5g 64 %
** Saturated Fat 16.5g 83 %
** Cholesterol 68mg 23 %
** Sodium 512mg 20 %
** Potassium 153mg 4 %
** Total Carbohydrates 78.9g 25 %
** Dietary Fiber 1.5g 6 %
** Protein 5.2g 10 %
** Sugars 58.7g
** Vitamin A 16 %
** Vitamin C 3 %
** Calcium 4 %
** Iron 15 %
** Thiamin 20 %
** Niacin 19 %
** Vitamin B6 15 %
** Magnesium 8 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.