Reviewed: Nov. 9, 2009

Fabulous cake! Just made it for the family and my picky husband even loved it...just the right amount of cream cheese frosting to cake...the crazy technique of putting it in the freezer right from the oven actually works! Super moist and dense cake. LOVED IT! Only added cinnamon to the recipe for a bit more flavor.

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Yorkie

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Reviewed: Nov. 3, 2009

This cake was very heavy and way too sweet. It made us all have an upset stomach. I would not recommend this recipe and i usually like really sweet foods.

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Brady

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

This cake came out really great! Of course, added my own touch. 1/2 the flour was whole wheat, 1/2 the sugar was splenda and I used 3 cups of bananas. I also didn't have buttermilk so I substituted 1 1/2 cups of regular milk with 1T of white vinegar added to sour it. That is an old trick my grandma taught me. I only used 1/2 of the butter called for in the frosting and 1/3 of the sugar was splenda again. I know it would have been perfect without the changes, but they made it perfect for me:-) Thanks for a great recipe!

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MYFANWYS

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Reviewed: Nov. 2, 2009

This banana cake was AWESOME. I used bananas that were over ripe that I had stored in the freezer. (They are so much easier to mash and more flavorful this way.) I thought the baking temp. was low but made the recipe as written. I checked the cake after 1 hour and the middle was still liquidy. I ended up baking it for 1 hour and 20 minutes and popped it in the freezer as directed. The cake was moist but I don't think it would have been any different had baked it at a higher temp. and skipped the freezer step. This recipe made ALOT of frosting. The overall result was EXCELLENT. Make this recipe! SO GOOD.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

This was an easy, great cake. I made it exactly as it said. I had to cook it for 80 minutes. I think the next time I will just serve it plain or maybe with a bit of whip cream. The frosting was a bit too sweet. Overall, this is a great recipe and will definitely stay in my recipe box!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Oct. 30, 2009

I made this cake and was in a hurry so baked it at the traditional temp of 350 for 30 minutes and it turned out perfectly - very moist, great cake. I also added cocoa (approx. 2 tbl) to the icing for a chocolate cream cheese icing - yummy! This will become a favorite recipe!

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jchateau

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Reviewed: Oct. 29, 2009

Pretty good cake. Has a nice flavour but a bit heavy. Great icing!

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jswat5

Cooking Level: Expert

Living In: Hope, British Columbia, Canada

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Reviewed: Oct. 28, 2009

taking into account all the reviews and strictly following the instructions made by the author of this recipe, Wa`la.....I`ve made a handful of banana cakes now but this one is phenomenal, thanks a lot for sharing! Will surely bake more!

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Ren

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Reviewed: Oct. 27, 2009

The only problem with this cake is , once you make it everyone keeps asking for it. Best banana cake & frosting recipe I have EVER made, better than 5 stars

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Sue

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Reviewed: Oct. 25, 2009

I made this for my Mom's birthday and she absolutely loved it! I followed the recipe exactly except that I doubled it to make a layer cake and I topped it with chopped walnuts. It was beautiful and delicious. 60 mins at 275 in my oven was perfect. Thanks for this recipe!

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valmumm

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Reviewed: Oct. 23, 2009

I love this dense banana cake. I think all banana cakes should taste like this. I did not change anything in the recipe but I did not use the icing (too sweet for me)I used the whipped cream cream cheese frosting from this website. Very good. I will definately use this cake again and again. I followed the directions to a 'T' I had to cook mine for 90min at 275. I would not change a thing. Thank You

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Oct. 22, 2009

This was awesome! Followed the directions exactly and put it in the freezer after baking. My husband thought I was nuts. It was very moist and wonderful. Only change was I made half the amount frosting and it was plenty. This is a keeper. Thanks

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Becky

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Reviewed: Oct. 19, 2009

I thought it was good. I did everything as the recipe stated but I cooked it in 2 round pans and frosted it like a cake.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 17, 2009

Yummy! Had to cook for 40 minutes longer than the recipe states. Wasn't able to put in the freezer but didn't seem to matter. Still very good. Frosting was very good but made quite a thick layer. Next time will probably halve the frosting. Thanks for the recipe ccsick.

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CanuckMom

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

I was tempted to bake in the conventional way (350 degrees for about 30 minutes) but in the end, the curiosity about the low temp and freezer cooling got the better of me. I'm glad it did. This is spectacularly moist and delicious. The only changes I made was to halve the recipe and bake it in a 9" square pan for an hour, added 1/2 tsp cinnamon, and subbed Splenda for 2/3 of the sugar. Phenomenal!!! Because it's baked at such a low temperature, the top doesn't get brown like other banana cakes, so frosting adds a lot for eye appeal. Also used Splenda in the cream cheese frosting (I'm diabetic.) I've never had such a super moist banana cake, and I've made some incredibly moist banana cakes before. With the Splenda, it doesn't cause my blood sugar to spike, a huge bonus because even we diabetics crave a baked goodie now and then.

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Baricat

Cooking Level: Professional

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Reviewed: Oct. 12, 2009

I made this wonderful cake, increased the recipe to 24 servings and it was not only delicious but very moist. Great recipe! I am planning on making it again this weekend.

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merrykay

Home Town: San Antonio, Texas, USA

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Reviewed: Oct. 12, 2009

This is one of the best cakes ever! My family asks me to make it all the time. I like it best the next day. Very Moist

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kathy

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Reviewed: Oct. 11, 2009

Excellent banana cake. I had to bake it for 85 minutes. You only need 1/2 of the frosting, the whole recipe would be too much. I would love to make this often but after looking at the 632 calories, 27.7g fat and 103g carbs per serving I will only make this for special occasions. UPDATE, I gave most of this to family members, most agreed the frosting was too sweet so would probably omit it if I make this again.

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Blazer

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

I was hesitant about trying this recipe, baking at such a low temp and then putting in the freezer, but I am SO glad I did. I didn't alter the recipe at all and it turned out perfect. I took it to a dinner party and "warned" everyone that it was my first time making it, but everyone loved it. I'll definitely make this again!

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Natalie

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Reviewed: Oct. 2, 2009

I am so glad that I tried this cake, as the tip about putting the cake in the freezer after baking is genius. This makes an incredibly moist cake, but make sure you use over-ripe bananas for the best results. I've also started using low fat (and even ultra-low fat) cream cheese in the icing to reduce the total fat content a little, and it tastes exactly the same! I may experiment with some chocolate chips in the future, but this cake is near perfect the way it is. Oh, and I bake this in a ceramic cake pan, like the kind you'd make lasagna in, and it comes out beautifully.

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KMJONES1

Cooking Level: Intermediate

Home Town: Fort Smith, Northwest Territories, Canada

Living In: London, Ontario, Canada

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Banana Cake VI

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