Reviewed: Aug. 19, 2009

Thanks Sally E. Forsythe for the recipe. I did not change a bit and the cake turned out very well. Following other reviewers I did not use any frosting (personal preferences, too) instead I made a strawberry sauce to go with. Very moist and delicious! Thanks for sharing!

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: May 3, 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.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

This is the moistest cake that I have ever made. It's definitely the mayo, but it is awesome. I make this every time my bananas get browned. The Fam loves it!

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Bailey's Mom

Home Town: Woodland, California, USA

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Reviewed: 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 :)

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Jane Buck

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Durham, Oregon, USA

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Reviewed: Dec. 1, 2007

This was so good and easy to make. I halved the recipe because I only had two bananas, added half baking soda and half powder, as some suggested. Also, I added some walnuts to the batter. I had some banana left over after making this, so I used it in the frosting. I made this into cupcakes, baked in 20 mins. The only bad thing I have to say about this is that there was way, way too much frosting! The amount that I had from half the recipe would have easily frosted a double layer cake.

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Jackie M.

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Hephzibah, Georgia, USA

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Reviewed: Oct. 3, 2007

This cake is fantastic! I followed previous reviews and reduced the amount of baking soda and added baking powder. With an 11x13 pan, next time I'll use half as much frosting. You almost don't even need it. I used walnuts in the batter and frosting; it's almost like a carrot cake. It's much better cold so store in the refrigerator.

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VICKIDALE

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Reviewed: May 28, 2007

I couldn't find my 9 in pans (in storage somewhere) so used a 9 x 13...cooked about 30 min. It came out great. Not overly sweet. Only made half the amount of frosting with a little less sugar called for half a recipe and added mashed banana to that. Everyone loved it, no leftovers after a family BBQ last night :)

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Lee D

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Reviewed: 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.

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mommieof5

Cooking Level: Intermediate

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Reviewed: 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!

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Melody

Cooking Level: Intermediate

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Reviewed: Jan. 4, 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.

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BOOBOOBEAR1

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Reviewed: Jul. 16, 2004

I love, love, loved this recipe!! I was extremely worried about the mayonnaise, but it made my cupcakes turn out great! My whole family loved it, and from now on this is the only banana cake recipe I will be using, its delicious!

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LIROSETTA

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Reviewed: Apr. 21, 2004

This was the best bananna cake I have ever had or baked its real simple I definely would recomend it, I already put it in my recipe box.. thanks

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GABBYANNIE

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Reviewed: Jan. 19, 2004

I tried this recipe and followed the instructions exactly. I am not sure what happened, but the cakes came out as flat as a pancake. I questioned the recipe as I was preparing it, because of the lack of certain key ingrediants. I am sure that this recipe will work, but I think some steps were left out of how to do the cake portion of the recipe.

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EDODDS

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Reviewed: Sep. 2, 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).

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Lorraine O.

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Reviewed: Jul. 9, 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.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Jun. 19, 2003

Truely an amazing recipe! If make as muffins, cook for 25 minutes.

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CINDY SMALLWOOD

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Reviewed: May 24, 2003

i was skeptical about the recipe because of the inclusion of mayo, but reading all the rave reviews, i thought i'd give it a try, and it was the worst batch of banana cakes i've ever tried. the taste of the mayo was quite foul, and it ruined the otherwise pleasant cake. the cake was, however, extremely simple to make, and judging from the number of great reviews it got, i may have done something wrong, so give it a try if you want.

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LSTEFDS

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Reviewed: May 20, 2003

This was SOOOO simple! I did not make the frosting, I just sprinkled on powdered sugar.I added walnuts to the batter, and baked it in a 9'x13'pan,for 28-30 minutes. I can't wait to make it again with the frosting(I did not have all the stuff for the frosting this time)Great Recipe Sally!!!

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Bartsgirl6

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Reviewed: Mar. 18, 2003

I had ripe bananas and looked on your site for a recipe. This is a very moist cake with a lot of favor. My husband went crazy for the cream cheese frosting. This one is a keeper.

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MERRYLANNE

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Reviewed: Jan. 31, 2003

We thought this turned out great. I did not make the frosting though. Instead, I added the 2 t. vanilla to the batter and baked in an 8 x 8 pan, since we like a thicker cake. I only had to increase the cook time by a few minutes. I kept checking with a toothpick. Afterwards, I dusted the cake with powdered sugar and it was super moist and plenty sweet because the bananas I used were very ripe. Thanks!

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YUMYUM123

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Banana Cake III

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