The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 4, 2006
This was a big hit after dinner. I didn't have any sour cream so substituted plain low-fat yoghurt and it worked just fine. Also, I baked it in a 7x11 glass pan and frosted it with a canned chocolate fudge frosting. It was wonderful, thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 2, 2006
Very moist and flavorful. I added a dash of cinammon to mine as well using 1/2 brown sugar and 1/2 white sugar. Covered with powdered sugar - it makes a complete snack!
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Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA
Living In: Seneca, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 11, 2006
I'm pretty sure i've rated this 5 already, but this cake is so awesome. It is a fail-safe recipe. I use regular flour and add a half tsp of nutmeg and cinnamon for added flavor. Everyone I gifted with this cake loves this...thanks Cristin!
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Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 26, 2006
I would give this 10 stars if I could!!! VERY good - I did not have cake flour so I used regular, I also used 1/2 C white sugar and 1/2 C brown as others suggested. I also substituted strawberry banana yogurt for the sour cream. I will make it this way all the time!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 25, 2006
This was grrrrrrrrrrrrreat! This is like the perfect banana cake recipe, the only change I made was I cut down the sugar because I don't like overly sweet; I put 1/3 cup of white & brown sugar. It turned out better than I would have ever thought possible; it's moist with wonderful flavor and the perfect amount of sweetness. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 23, 2006
Unbelievable! So moist...I also used 3/4 cup sugar with 1/4 cup brown sugar..plenty sweet for me, even without icing!
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Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 15, 2006
This was extremely moist and delicious. I, like most other reviewers put more bananas in - I put in five really ripe bananas (about 1.5-2cups) and kept everything else the same. It was fantastic. Also used the cream cheese frosting II as recommended by another reviewer. Wonderful!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 11, 2006
Too sweet for my liking. to the health conscious people: you might want to reduce sugar by half. and use really ripe bananas for a full and rich banana flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2005
I've made this cake several times and each time the results have been perfect, AND it's quick and easy to make. Definitely a fan of this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 4, 2005
It is a good recipe but I would definitly use 3/4 cup each of brown and white sugar, 1 more banana and 1/2 tsp more of vanilla. Better off as cup cakes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 25, 2005
Wow!! All of my family members and all of my coworkers LOVED this cake and asked for a copy of the recipie! My eight year old son decided that this was the cake he wanted for his birthday cake. This cake was probably the most moist banana cake I have ever had. I used a recipie for cream cheese frosting from this site, the one with the folded in whip cream and this cake was to die for. I hurried up and printed coppies off my computer so I would have it handy at all times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 26, 2005
As per suggestions, i used 3/4 c white sugar and 1/2 c brown sugar. Next time i will use 1/2 cup of each sugars instead since it was a little too sweet for me. It is also very important to use cake flour if you want that light and fluffy texture of a cake. Overall the cake was delicious and will make again. Used the whipped cream,cream cheese frosting. Great combo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 4, 2005
Very good,light and fluffy and tasty.I doubled the recipe and made a bundt cake and a loaf cake.Gave the loaf cake away,my brother was very pleased to get it.Will be made again and again.Thanx Cristin.
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Living In: Wainwright, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 16, 2005
Great banana cake! It tastes like the one I used to buy from KL(Malaysia) bus terminal whenever I went back to Malaysia. My fiance and I love this cake very much. However, I would make some changes next time, eg: bake in muffin cups, top with sliced banana etc.
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Cooking Level: Intermediate

Home Town: Kuala Selangor, Selangor, Malaysia
Living In: Kampar, Perak, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2005
This cake is WOW!!!! I am so picky about cakes regarding whether they are moist and flavorful. This cake/recipe is really superb. I am so glad I went with this recipe of the many banana cake recipes on this site. The reason I did was that I did not want to buy a whole container of buttermilk that the other more highly rated recipe had. This banana cake called for sour cream and cake flour and I had both at home. I do find that cakes that call for cake flour are more tender and moist and this one holds true. Like other reviewers suggested...I used 3 bananas which measured 1½ cups of mashed banana. I followed the recipe exactly. This is the most delicious cake I have made in a long, long time. My six year old son asked if he can have this cake for his birthday cake next year.
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Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 9, 2005
I had some ripe bananas and didn't know what to do with them so I tried this cake. Everyone liked it. A very moist cake
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Cooking Level: Intermediate

Living In: Zabbar, Malta Island, Malta

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 11, 2005
This cake is fantastic. I used 3/4 cup white sugar and 1/4 cup light brown sugar and thougth it was sweet enough. I also used more banana because I had them. This is a very moist, flavorful cake and I'll be making it again soon.
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Cooking Level: Expert

Home Town: Ogden, Utah, USA
Living In: Smith Bay, Saint Thomas, U. S. Virgin Islands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 22, 2005
Made this cake many times and it's great, ripe Banana's are always the go. In a fan forced oven drop the temp to 150 for the full 45 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 9, 2005
This was divine! I had 3 bananasin the freezer plus one starting to turn. Lots of banana flavour and extremely moist. I forgot the vanilla and I didn't really miss it. I used fat free sour cream and topped with cream cheese icing and chopped walnuts. My mother-in-law even took some cake home and copied the recipe. I can't wait to have some tonight. I am thinking of making it again this weekend for when my parents visit. Definitely a new favourite!!!
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Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada
Living In: Winchester, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 3, 2005
I found a few walnuts added to mixture and baked as a loaf worked for me. lovely and moist recipe.
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Cooking Level: Beginning

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