The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2009
This recipe was excellent. Exactly what I was looking for. My banana's weren't even ripe, but it is a perfect flavor. If you are looking for banana cake and not bread, this recipe is for you!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2009
the taste is good but it turned out dry:(
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 12, 2009
This is a very dry cake comparing to other banana cakes I made;Tasty though :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 11, 2008
It was definitely an easy recipe and i made it because i happened to have all the ingredients. I was a little dissapointed though. It was kinda dry. My girlfriend who took a baking course said the temp should have been 350 not 375. I may also put an extra banana in too. I made a homemade butter cream frosting for it which it definitely needed. I will probably look for another recipe. There are so many on this website.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 8, 2008
Delicious moist cake. Made in a bundt pan and cooked for 35 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 15, 2008
WOW! This cake is delicious! I followed the recipe as is, just tweaked it, instead of using shortening, I used butter (no shortening in stock), added 1 more banana (since I had 4 really riped ones), and added probably 1 teaspoon of pumpkin spice. Baked it at 375 for 30 minutes, DELICIOUS!!!! Very moist.
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Cooking Level: Expert

Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 12, 2008
I made this cake because of the great reviews that it got and they were all right. this cake was delicious and easy except I put it in a 9x13 pan and there wasnt enough batter for it to rise properly so next time I will use a smaller pan. thanks for the recipe
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Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 21, 2008
Very yummy!!!!!!! I added chopped walnuts for protein and nutritional value too. Turned out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Jul. 17, 2007
This is WONDERFUL! It is the first cake I have ever made that was not from a box. Oh MY!!!! Its WONDERFUL! The top has a natural glaze to it and the flavor is fabulous!!! So So good. I made mine into cupcakes and They still cooked for the full amount of time.
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Cooking Level: Beginning

Home Town: Milford, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 21, 2007
Its so simple and delicious! Nice and moist!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 25, 2007
Made this recipe into about 18 cupcakes. A little dry, so next time I might put in a drop of water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 21, 2007
brilliant. needed a diary free recipe and this was perfect. used this to make muffins (got about 15 muffins from this recipe)... used more bananas and added in chopped walnuts and it was great. thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2006
I tried this recipe and it was just okay. It did take 30 minutes to bake it and it was easy to put together. It was a little too dry for my taste. I also used a smaller pan so that it wouldn't be so flat. I frosted it with cream cheese frosting and cut it into squares. I served it at work and no one complained. So it passed the test.
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Ana
Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 8, 2004
I snazzed up the recipe a bit with the addition of 1 cup of chocolate chips. The cake was good and moist but the volume of the cake was less than adequate. I would have preferred a taller cake.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 22, 2004
is cake was wonderful! I added two more bananas, cutting them into large chunks and mixing them in at the end. Some cinnamon and nutmeg to the mashed bananas is nice too. It also taste great with a white chocolate or vanilla frosting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 6, 2003
This was almost a 5 star, but was not quite as moist as we like. I did frost it and it was very good. It worked out well as most of the other recipes called for buttermilk and we didn't have any in the house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 3, 2003
Very yummy! I doubled the recipe and made a second cake with chocolate chips :) Thanks Caroline!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 18, 2003
I'm sorry but I have to disagree with the others. While it's not bad, it's definitely not the best I've had. It had little banana flavor but it did have a bitter flavor. After looking at other banana cake recipes, I noticed this recipe, on average, called for two to three times more baking powder than the others. I'll stick to my Fanny Farmer recipe which is the best I've tried so far.
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Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA
Living In: Sussex, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 17, 2002
WOW!!!!! Amazingly delicious coming out of the oven! A new personal favorite
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 7, 2002
Finally! A REAL Banana Cake recipe!! I needed a recipe that did not call for buttermilk since I do not use it in anything else. I also wanted a recipe that did not have any strange ingrediants, preferably without the need for frosting AND a recipe for a 9X13 pan. I narrowed my search to this and for once my banana cake came out perfect!! This is the real thing better than store bought (the whole purpose!). Easy to prepare and only 30 mins! to bake! Most take an hour. VERY light and full of flavor. The cake is about 1 1/2" high. I even registered to allrecipes just so I can rate this recipe! Thanks CAROLINE!
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