The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2009
very good recipe 5 stars!
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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 30, 2009
I made this for a birthday party and it was a hit! I added a bag of mini sem-sweet choc chips to the batter and the same choc chips around the outside edges after frosting it. I have a drawer freezer and had a hard time finding space to move this guy into out of the oven- so will plan ahead for that next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 26, 2009
This cake is fantastic! The unusual cooking method made those little rebellious hairs on the back of my neck stand up, but I decided to yield and give it a go! WOW! Am I glad I did. I made this for my daughters birthday cake and there was nothing left! The only thing I did different was to bake it in 2 9" rounds. I wanted a 'pretty' cake on a pedestal for her. Because of this I had to adjust the cooking time. Also if you do it this way, put a cookie sheet under your pans as it will spill over a bit. I think next time I will use 3 pans and make it really "pretty" :) I am going to make it for Sunday brunch we are having this weekend.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 24, 2009
I LOVE this cake! I have been making banana cake for many years and I have a recipe that is very similar to this one. Cooking it at a low temp and putting it in the freezers..makes it turn out WONDERFUL..How well does this process work on other types of cakes??
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 1, 2009
Delicious!! This recipe scales easily to four servings (for a small cake) and is a great way to use that last banana on the counter that's too ripe to eat. Highly recommend using CAKE FLOUR -- it makes an amazing difference in taste and texture for most cakes. The banana flavor here is very subtle, which we liked. (People who think they do not like banana cake are likely to enjoy this one!) The texture is fluffy and moist -- not heavy and wet, as are some banana cakes. Don't skip the lemon juice, as it keeps the color of the finished cake a light, appetizing color. I baked at 325 degrees F. I also added broken walnuts to the cake for some texture, and lemon zest to the frosting. Loved this -- will definitely make it again!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 21, 2009
This is the best Cream Cheese Icing I have ever made. Thanks
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Cooking Level: Expert

Home Town: Bloomington, Indiana, USA
Living In: Chesterfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 20, 2009
I am currently enjoying one of the best banana cakes I've ever encountered. This recipe makes a lot of cake that is tender, moist and a flavor explosion in your mouth. I had my doubts when I opened the oven after 1 hour and the cake was nowhere near done. I know my oven is about 10 degrees short of normal which probably accounted for the cake not being done. Considering that, I let it bake for another 40 minutes. Took it out of the oven and immediately put it in the freezer for 45 minutes, took it out and frosted it with cream cheese frosting. The cake is not too sweet which allows for the rich frosting. It is truly delicious and I have tossed all my banana cake recipes except for this one. This recipe works!
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Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 12, 2009
Fantastic! Baked it at 325 degrees for a little under an hour (to the point where a toothpick started coming out clean) and popped it in the freezer. I did take other reviewers' recommendations and cut back on sugar a bit (I used about 2/3 cup, half white and half brown). Excellent cake!
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Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: May 7, 2009
I love this cake!! It is so good! I just changed the baking pan from the one 9 x 13 to three 8 inch cake pans. This will become a staple in my home from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 7, 2009
OMG! This has in fact been the best cake I have ever eaten! I think it's because we use buttermilk in this recipe & also baking it at a very low temp; it tastes better the next day. I happened to use plantains instead of bananas as I didn't have it with me the first time & also I didn't care to go for the frosting instead dropped a handful of walnuts into the cake mixture before placing the pan into the oven. It tasted simply awesome. Thanks for sharing this recipe. Definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 5, 2009
My husband really liked this recipe even though he doesn't like bananas too much. Added 1/2 cup less sugar because bananas are sweet already and still tasted great. Very moist and creamy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 4, 2009
I made this cake for Easter and had some problems with it...took much longer to bake and it over-flowed in my oven. However, it was a hit! My family and husband loved it. My husband states it is his new favorite cake. The frosting was easy and tasty. I will bake this again and hopefully not have it overflow while baking. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 4, 2009
This cake was absolutely delicious and everyone loved it. I made several changes: I used 3 cups of powdered sugar for the frosting; it was plenty sweet.I baked the cake for 5 more minutes than called for because my toothpick test was a tad runny; an additional 5 minutes was perfect at that point. Finally, I did not freeze it; I felt it was an unnecessary step, and my cake was very moist without it. Definitely a keeper, thanks so much for sharing!!
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Cooking Level: Expert

Home Town: Troy, Michigan, USA
Living In: Sugar Land, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 3, 2009
ok..i followed the recipe exactly..i just added 1 tsp cinnamon, and 1/2 tsp nutmeg..made a huge difference in the taste..the only thing is that i didn't have room in my freezer..so i put it in the fridge instead..turned out very moist..and delicious..one thing though..i would advise that you make HALF of the cream cheese frosting..as it is too much..i only could use half of it..and had to put the other half in fridge..next time i wont frost the cake..it's just too sweet..but thank you for this lovely recipe..Rana
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Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
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Reviewed: May 3, 2009
I just finished baking this cake and it is really way to sweet for me. I thought 2 1/8 cups of sugar seemed like alot I think I would cut the sugar in 1/2 in both the cake and frosting. I use splenda for baking don't know if that made a difference. It did come out beautiful though. Must view pictures.
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Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2009
Delicious! I live at 6500 feet and made the following high altitude adjustments. Baked at 300, decreased sugar to 2 cups.
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Yo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2009
This recipe was easy and delicious! No need to freeze this cake to keep its moisture in. I paired mine up with a chocolate peanut butter cream cheese icing and OMG MMMMMMM...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 23, 2009
THE best banana cake I have ever had.
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Photo by Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 23, 2009
Wow! This is a moist, fantastic cake recipe. I am in my kitchen alot baking, always looking for a new, good recipe. This one hits the mark. I live above Denver in the mountains, so it can be tricky for me to bake. I did use a 300 oven and the cake was done perfectly just under one hour. I will take this to work and they will gobble it up! Thanks...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 21, 2009
Wow! Awesome - moist and rich. The icing is delicious and really makes the cake extra fabulous!
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Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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