Reviewed: Mar. 31, 2012

This was amazing!! was looking for a banana cake not using brown sugar because i ran out...and i ran into this GEM!! i will always use this!! Its moist and went too quickly in my home of picky eaters! I used extra vanilla and used margarine instead of the shorting. Thanks!

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Reviewer:

socrchic13

Reviewed: Feb. 20, 2012

Nope! I will note make this one again. I took a second look at all the ingredients and thought there was something missing. No milk? No buttermilk? Nothing with a liquid consistancy to it? But I trusted the reviews and thought I would give it a chance. When I added the banana's the dough looked more like cake batter, so I thought I was OK. My cake looked just like the picture. I made a glaze for it which my husband had preferred I had not. My whole family thought the cake was why too dry. We all took out the gallon of milk and each had a big glass to finish off our piece. This cake is dry, dry, dry.. Just want to warn everyone before they make it.

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Reviewer:

cjsandy2000

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

Reviewed: Sep. 17, 2011

I decided to make this recipe into muffins instead of cake. I made three small substitutions; I used regular AP flour instead of cake flour (I did sift it with the other dry ingredients and when I googled it, I did what was suggested and subtract three tablespoons for each cup of flour which really brought the flour amount to just under two cups), I used butter instead of shortening and I cut the sugar back to a scant 3/4 cup as my bananas were REALLY ripe. The batter looked as it should for muffins, it baked up nicely and it tasted as banana bread should but these did turn out dry. If I make these again, I'd cut back the flour a quarter cup or so or add an additional banana. 350 for 20 minutes was just right for me. I got 12 large muffins out of one recipe.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 18, 2011

I made this cake as is the first time ... Excellent! The second time I altered it based on the reviews and used a Bundt cake pan (baked for 35 mins.), butter instead of shortening, and a cup of chocolate chips ... Decadent! By the way, I didn't have cake flour so I put 2 Tblsp cornstarch in each measuring cup before filling the remaining cup with flour ... 1/2 Tblsp for the 1/4 cup. What a versatile cake!

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Reviewer:

jab

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

Reviewed: Sep. 13, 2010

I ended up multiplying this recipe x1.5 (changed the servings from 12 to 18) so I wouldn't have a "flat" cake like the other reviews complained about. I had to bake it about 40 minutes at the same temp. It was perfect. I got a very plump 13x9 cake. Tasted great. I also used regular all purpose flour and it turned out fine. Perfect for my work potluck.

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Reviewer:

Nancy Bigford

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Aug. 27, 2010

This cake was great. I added an extra banana and some chocolate chips. YUM!

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Reviewer:

CLai

Cooking Level: Beginning

Living In: Silver Spring, Maryland, USA

Reviewed: May 15, 2010

Amazing cake! I know my family is going to love this! I used butter instead of shortening. I also didn't know what 3 banans really meant, as they are all different sizes. So I decided to take a guess and use 2 cups of mashed bananas. I will use that much again! I also toasted some walnuts and sprinkled on top before baking. It took 35 minutes and I used a slightly smaller glass baking dish to get a higher cake (11x 7) or 2.2 quart. You won't be disappointed!

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Norton, Ohio, USA

Reviewed: May 2, 2010

Delicious! Especially with a little cool whip on top. I used 1 stick of salted butter for the shortening/salt. Turned out great. I'll make this again when I need to use old bananas. Thanks for the recipe.

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Reviewer:

Carrie T

Reviewed: Mar. 21, 2010

Good recipe! I used regular all purpose flour, margarine and only one cup sugar and it turned out great!

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Reviewer:

zaksmom

Reviewed: Feb. 9, 2010

DELICIOUS!!! I specifically chose this recipe because it is DAIRY FREE! I am so glad such a wonderful recipe qualifies, as the good ones are hard to come by! I used 2 cups of all purpose flour in place of the cake flour, and used oil in place of the shortening. I also mixed by hand, rather than with an electric mixer, as I find leaving the chunks a bit bigger leave more "interest" in the cake. Cake came out sooo yummy, and beautifully moist! I will definitely be making again, this may become my staple recipe for all those "dead" bananas we don't eat in time! Next time I make it, I plan on adding even more bananas than the three called for. I think it could only add to this wonderful recipe. :)

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