Reviewed: Jan. 21, 2008

I thought the cake was only pretty good but everyone else loved it and said it was the best. I thought it was a little bland (even after adding extra vanilla and cinnamon) and kind of dry. I think that putting it in the freezer may have actually dried it out rather than keeping it moist. The icing was a big hit, too. I think I'll keep experimenting with it, though, and try to amp up the flavors.

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alexfly

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jan. 18, 2008

A really nice Banana Cake, taste like banana bread but does well as a cake. If anyone has the problem I did where they fill there 9x13 pan and it seems a bit try to do 2 8x8's if possible. I put all of it in a 9x13 and the cake batter started coming out the side of the pan. The frosting is sooooo easy and wonderful, will definetely use for my other cakes as well. I added chopped pecans on the cake and it tasted really good! I didnt put the cake in the freezer either and it was still very moist.

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butterflymomma

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Temecula, California, USA

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Reviewed: Jan. 14, 2008

I really was disappointed in this recipe. I love banana cake so i was really excited and it turned out to be really heavy and dense. I followed the recipe exactly and I added some fresh banana to the top of the cake and some walnuts and still found it disappointing. I must say though that the frosting is delicious and that I will be using it for some other cakes that I make. If you like your banana cakes to be light and fluffy, do not use this recipe!

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Aram Han

Cooking Level: Expert

Living In: Berkeley, California, USA

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Reviewed: Jan. 12, 2008

I gave this cake away so I didn't get to taste it - But I am giving it a 5 based on its wonderful smell and perfect appearance! Can't wait to make one for my own family so we can taste it too! It took about 15 mins longer to cook than stated

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Lian W

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Jan. 1, 2008

This was a nice cake in terms of flavor, but texture was a little different than I had expected. It was very dense, and the cooking time was much longer than one hour at 275. Guests enjoyed it, and I would probably make it again.

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KATYDID414

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Reviewed: Dec. 31, 2007

I make sweets for our management "clique" at work and I'm always probing them for new ideas/combinations/suggestions. Part of the reason I made this was b/c someone wanted me to come up with a banana cake with peanut butter frosting. I wasn't really impressed with the flavor of this cake but it didn't last an hour around my coworker's who thought it was awesome. I did top it with the fluffy peanut butter frosting from this site. I have to say, it was very different! Honestly, I've never had banana cake or the combination of banana/peanut butter so the only thing I have to compare it to is my banana bread. Just wasn't as good. 4 stars since everyone else liked it though!

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fayebaybee

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

A-MA-ZING. My husband ate this until his stomach hurt. I had one piece and had to stop! Changed it a little bit - added 1 tsp cinnamon, added one more banana, changed the sugar to 1c white granulated and 1c light brown. I did wrap it up and put it in the freezer for 30 min., and because I had it in two 9" round 1 1/2" thick pans, it only took about 45 min. to cook all the way through. So good, but the frosting's a little runny. Might use a different cream cheese frosting recipe next time, something thicker, or might just chill the frosting, too. THANK YOU for posting such a great recipe! Definitely a new favorite.

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Summer

Cooking Level: Intermediate

Home Town: Huntsville, Arkansas, USA

Living In: Hollywood, California, USA

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Reviewed: Dec. 19, 2007

It's terific. One time I did not put the banana in,it turned to be fabulous butter cake.

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Baker

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Reviewed: Dec. 14, 2007

OKay, the taste is great and the frosting is superb! I'm not sure if there was a personal error on my part but it was VERY dense and took more like 2 hours to cook all the way through. I am kind of a freak when it comes to things like this so I will be making again and again until I perfect it! I might try putting it in a bar pan instead of the 9x13 to try to even out the baking process. Maybe it will give it a little more of a cake texture too. I followed the recipe as is and didn't make any changes (I think..lol).

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 13, 2007

Followed directions, except used half frozen banana/ripened banana. This cake was supposed to go to my daughter's teacher as an end of school present but the cake felt really sticky and wet the next day. I wrapped it up in cling film and placed in the fridge and after one day it was INCREDIBLE. So delicious. This cake has to be put in the fridge for 24 hours before eating so that the moistness isn't leeched out through the heat of the day.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Dec. 6, 2007

This was more like banana bread than cake. The flavor was good.

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cakebakr

Home Town: Mount Solon, Virginia, USA

Living In: Dayton, Virginia, USA

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Reviewed: Dec. 3, 2007

This cake is awesome. The best banana cake I've ever had. I topped it with Cool Whip to make it easier.

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Melanie W.

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Reviewed: Dec. 1, 2007

This recipe was AWESOME! I added a cup of chopped walnuts made it more delicious. Will definitely make this again.

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sylvia shenk

Home Town: Marietta, Pennsylvania, USA

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Reviewed: Nov. 27, 2007

I don't know how anyone could say this cake was flavorless or had a banana bread consistancy. It was the MOISTEST, softest, yummiest banana cake I've honestly ever had. I, too, had to cook it for an additional 10 min. as it was still jiggly in the middle. I only had canned milk, but will make the effort to get the buttermilk next time as I think it would be better. I also did not have the lemon juice and just added the bananas to the sugar/butter/egg mixture since they were the almost black bananas and were really soft. Regardless, this cake will be on my list to make often. It was a hit! Thanks for the great recipe!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

Awesome recipe (with a few tweaks)! Used 3 medium blackened, overipe bananas that would have been thrown away otherwise. After reading the reviews, I decreased sugar to 1.5 cups, used self-rising flour, added a handful of chopped walnuts, and cooked in a bundt pan (to avoid an undercooked middle). Baked for 1.5 hours. Did not put in freezer since our freezer was full and the cake was still very moist. Cake does have a slight banana bread consistency but is more cakelike than other recipes I've tried. Did not make frosting and the kids still loved it. Definitely is replacing my former fav banana cake recipe!

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Wendy

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Reviewed: Nov. 23, 2007

Cake was good, but it was more like a banana bread than a cake. It also didn't have much flavor to it. I would have rated it 3 stars, but the frosting boosted the flavor of the dish.

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GDEEZY

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

This cake was very good, but I think I want something with a little spice to it - like a Banana Spice Cake. The frosting was so yummy and the cake was very moist.

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love4chocolate

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

Very dense, has a "fancy" taste to it. If you like banana cake, this is the recipe for you! I have now made this cake several times and have found the following tips helpful: add about 1/8 to 1/4 cup more flour to make the cake less dense (more like cake than banana bread); make sure your bananas are not overripe (bananas just starting to get brown spots are perfect); and if you do not have buttermilk on hand and decide to "make your own," mix 1 Tbsp vinegar (rather than additional lemon juice) with whole milk (have tried skim and it didn't work quite the same, though still okay). Very moist and delicious cake!

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Nov. 14, 2007

This cake was absolutely wonderful and I followed the recipe to the letter. The only thing I did different was to bake it an additional 20 minutes as did many other people. I have never put a cake directly in the freezer, but did that, and it was wonderful too! I will definitely make this cake again. This would be great to take to a Potluck!

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