The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 19, 2011
It had a nice banana flavor i really enjoyed it, i will be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 24, 2011
So I'm 16 and I love to cook. I was really feeling like making a cake and came across this recipe. It's the best cake I have ever had, and now my grandfather is going to have it for his wedding! Anyone who says there is too much baking soda...well I don't know about that. Mine came out perfect. The only problem I had is it tells you to cook it longer then it needs too. I made mine a double layer, in 9 inch round pans and it cooked very fast. So I would reduce the time to 30 minutes. But other then that this cake is amazing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 7, 2011
Very good, moist recipe. These are the changes I made: 1.used light miracle whip instead of mayonnaise 2. 1 1/2 tsp. baking soda & 1/2 tsp. baking powder 3. reduced sugar to 1/2 cup 4. added 1 tsp. cinnamon and 1 tsp. vanilla 5. covered pans half- way through baking
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: May 23, 2011
This cake is very strange. It didnt raise very high plus it has a texture some what of uncooked cake. Still my husband liked it.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 28, 2011
When I try a new receipe I double check everything my ingredients , the reviews then I start , I made this receipes with the suggestions of subtracting 1/2 t baking soda and adding 1/2 t baking powder it was awful, it rose maybe to 1/2 inch and was mushy after baking 55 minutes not good for me.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 3, 2011
The cake did get pretty good reviews from my family and friend that were here. I noticed a very mild onion flavor, which I thought was my imagination at first. I assume that is from the cheap mayo I used. The frosting was awesome and I used the leftovers as dip for some teddy grahams. I will be looking for a mayo free recipe for my next overripe bananas. (based on prior reviews I did reduce the amount of baking soda and added baking powder)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 22, 2010
This cake and frosting were both delicious. I did reduce the baking soda to 1 1/2 teaspoon and add a 1/2 teaspoon baking powder. Turned out great. I recommend it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 15, 2010
I made this in a 9x13 cake pan. it did not rise at all. It had a nice banana flavor, without being over powering. Nxt time I will add vanilla or almond extract, baking powder and cinnamon. My family still liked it, inspite of tthe above results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 23, 2010
I am making this recipe at the moment and I am surprised to see that it doesn't call for eggs. I hope this correct!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

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