I just baked the cake today and it is all gone. This is a keeper recipe. I took the advice of others and baked for 1 1/2 hours and turned out PERFECT!!!!!!!!

This is the BEST EVER!!

delish and moist

I liked the cake. It is a heavy cake, but not as heavy as bread. I used 2 cups banana - it has to be ripe or over-ripe banana to achieve the flavor. Doubled the vanilla I baked it at 275 for 1-1/2 hours. I skipped the part about putting it in the freezer (not necessary!) We used 1/2 recipe for the frosting and topped with pecans that were caramelized in butter and brown sugar and a little cinnamon. Be careful with this one - a moment on the lip, a lifetime on the hip. It is a special occasion cake.

One must be patient when baking this cake, since it does take much longer than 1 hr to cook. Just check with the ole toothpick every so often. Mine baked for approximately 1 1/2 hrs. I made it exactly as written, with the addition of 3/4 cup of chopped walnuts. The frosting was too much so I froze half for another use. The cake is moist & the frosting delicious. If using a glass pan, place the pan on a metal rack in the freezer to keep dish from breaking. Will make again.

I made this for the first time today; followed the directions/ingredients exactly and it came out perfectly! One of the best cakes I've ever had! I cut the frosting recipe in 1/2 which was more than enough for the top of the cake. I will make this recipe every time I have over-ripe bananas!

awesome

Very good! Came out wonderful, although it is heavy!

had to cook well over an hour and a half and the bottom was still not done. although the frosting was great

Amazing. Practically ate the whole cake myself!! I topped it with the banana butter icing. Coffee group loved it and so did all the kids.

There is a similar recipe I use also, depends on what I have on hand. I make this one if I have buttermilk and if I have sour cream I make the Frosted Banana Bars posted on this site. Either can be make into bars or cake.

Thanks for the recipe! My family & I liked the banana cake. I followed the recipe, except for the frosting. I didn't have any cram cheese, so I ended up using an almond white chocolate one instead. It would have been better with a cream cheese frosting; or perhaps none. I baked it at 275 for 1 1/2 hrs, then turned it up to 300 for 30 min. to brown it and get it done.

I was looking for a 'cakey' banana cake recipe and several of the reviews posted that it was more of a banana bread with frosting, so I just beat it few minutes longer in my kitchenaid mixer and it was so whipped up with air, it came out light and fluffy, perfect! It had the perfect cake texture and tasted lovely. THanks for sharing.

This tastes ok, but it was very oily for some reason...

oh, my god, this is the moistest, richest cake i've had in a long time!! the cook says it wasn't her, it was the recipe!! Can't wait to try it!

SO SO YUMMY!!!! After making this the first time, I determined the cake would taste a lot better with the addition of another 1/2- 1 cup of bananas. This helped make the cake more moist and flavorful the second time I made it. I baked mine in 3- 9" round pans and baked at 300 degrees. They came out perfectly!! The frosting is super yummy also. This is one of my favorite cake recipes!

Perfect the way it is written! I've made this cake twice now (and will make another one on Sunday). Due to being pressed for time yesterday, I skipped putting the cake into the freezer and left it on my counter to cool while I went off to work for the day and it was still a pretty darned moist cake. Took the cake to work today and got lots of compliments. Frosting is delish and not too sweet...I could eat it by the spoonful! Thanks for sharing this wonderful recipe!