The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 31, 2009
This was delicious. I had no sour cream, so I substituted with some fat free half and half. I also made these in cupcake form and stuffed with cream cheese icing. Thanks for the great recipe!
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Photo by Chrisa

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 14, 2009
i love this recipe! just like what my mother used to make when i was a kid. i did everything like what it says in the recipe and it was perfect!
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Photo by mochafappo

Cooking Level: Intermediate

Living In: Chino, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 21, 2009
This is a wonderful moist cake. I followed the directions exactly and we loved it. Lighter than a banana bread and yet more dense than a traditional cake. I will continue to make it exactly as the recipe indicates, it was just the right sweetness for us.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Sep. 18, 2009
Yes, quite moist. I did add about a half cup of chopped walnuts and 1/4 tsp. of nutmeg. My family and I really enjoyed this, me especially with hot coffee. This took 45 minutes to bake, covered halfway through with foil. NOTE: Little sweet. Next time, I'd cut the sugar in half and it'd be perfect. Let the sour cream/butter come through a little more.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 6, 2009
ABSOLUTELY FANTASTIC!!!! I was hoping to find a great receipe for bananna cake! I wanted to duplicate this cake to taste like one I found in a bakery in Costa Rica....well...I FOUND IT! Thanks so very much!
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 31, 2009
I made this delicious cake for my husband's birthday. This was my first banana cake and it turned out perfect. I took the advice of previous reviewers and used 3 bananas. I also frosted it with cream cheese frosting and topped with walnuts. Everyone loved it. It was very moist and had a great flavour. Thanks for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 29, 2009
Wonderful recipe. Easy to make and very moist and scrummy! I tried a little when it was fresh out of the oven (couldn't wait!)and the moment I sliced through the cake I knew it's a success. The texture is soft but not soggy and crumbs tender. I had to help myself to a second piece! As I did not have sour cream or plain yogurt at hand, I substituted with fat-free strawberry yogurt. The cake turned out to have a hint of berry-ness which is a lovely touch. I used a little less than 1 cup of sugar to compensate for the sugar in the yogurt (plus ripe bananas are loaded with sugar!).I also sprinkled some cinnamon but not too much as you don't want to over-powder the banana flavour. Cake flour is essential to ensure light and tender texture. (This is a banana cake not banana bread, which is denser)I used a wooden spoon to mix in the bananas and flour. It's important not to overmix the batter. Be sure to use very ripe bananas :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 29, 2009
Wonderful! Fantastic! Very Very moist indeed. I didn't have cake flour, so I used all-purpose and added 3 tbsp cornstarch. I substituted 1/4 cup plain yogurt instead of sour cream (didn't have that either), and instead of the 1 teaspoon vanilla extract, I used 1 tablespoon. SOOOO YUMMY!!! This is a recipe I will use over and over again! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 18, 2009
This was pretty good. Much more like bread than cake. Will keep looking for a more cake-like banana cake.
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Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2009
Just perfect. I love it :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 14, 2009
Mmmm! The recipe is excellent as written. I made the following alterations: I used 3 ripe bananas which was about 1 1/2 cup and used all purpose flour since I didn't have cake flour. Replace 1/4 cup white sugar with brown sugar. Replace 1/4 cup butter with unsweetened applesauce. Replace sour cream with plain yogurt. Added 1/4 cup mini semi-sweet chocolate chips. Tasty...almost like a chocolate chip cookie!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 23, 2009
Delicious! I used all purpose flour (didn't have cake flour on hand) and a 9x9 pan and it came out great! Right out of the oven it was pretty moist, but the second day it was perfect; soft and fluffy. I didn't use any glazes or frostings so it tastes a little more like a coffee cake/bread, but very good. Will have again. Thanks for the recipe!
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Photo by jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA
Living In: Flushing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2009
What a wonderful taste!!!! If you love banannas or cake you will love this recipe. Only thing I changed was the sugar. Left off 1/4 cup. Everyone raved about the cake and it disappeared fast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 8, 2009
AMAZING! I used 3 bananas, and added a teaspoon of cinnamon. Everyone LOVED it and said it was the best banana bread/cake they'd ever had! It was gone in a flash. I used the Cream Cheese Frosting II from this site, and it rocked! Thank you for the awesome recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 4, 2009
This was easy to make. I had a bunch of bananas that were ripening and I mashed them up and made this cake. I gave it away to help my own waistline and everyone loved it, including my student's cat. Weird cat!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 22, 2009
Thought this was a good way to use up some older banannas. I used chocolate chips and so glad I did. I was good but way better with something sweet in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 9, 2009
This recipe is excellent. I pretty much followed it to the letter and topped with coconut cream cheese frosting, also from this site. To die for!!!
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Photo by Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 2, 2009
OH MY GOSH!! THIS CAKE IS BY FAR ONE OF THE BEST THAT I HAVE TRIED IN A LONG TIME. IT IS A LIGHT,FLAVOND YUMMYEYORFUL, BEYOND YUMMY CAKE. I MADE MINE PLAIN WITH NO FROSTING BUT THE NEXT TIME I WILL TRY IT WITH A CREAM CHEESE FROSTING. PLEASE NOTE IT IS GOOD WITHOUT IT. I DID MAKE SOME VARIATIONS T
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 29, 2009
i am a 15 year old boy and i made this cake twice in one weekend, i and my family members loved this cake. we also did put in three banana's like the other reviews suggested. we also put chocolate chips in the cake, it was good. now my passion is cooking your cakes with my mom. :) thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 21, 2009
Is delicios my daughters and me loved this recipe is very moist!!!
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