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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CanuckMom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

merrykay

Home Town: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natalie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KMJONES1

Cooking Level: Intermediate

Home Town: Fort Smith, Northwest Territories, Canada

Living In: London, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

This cake is so good, I read ingredients and mixed it up like any other cake, I didn't read the rest of the directions. I baked it in 350 degree oven, frosted it when it was cool and then refrigerated it overnite, sooo good! I put walnuts on top of the batter and pushed them down with a spoon, It wasn't until the next day that I noticed I baked and cooled it wrong, next time I will follow ccsick's directions. Very tasty! Love this cake and frosting!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wench

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

delicious decadent banana cake... cooked at low temp (took 90 minutes) put directly in freezer... I cut the frosting recipe in half which is healthier but having a thicker creamy cheese and butter recipe is awesome...Very dense/heavy cake....all in family declared this is a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kathyskitchen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

This is a wonderful recipe. I made it for my fiance for his birthday and he loved it! Also, I added crushed walnuts on top. It takes a little bit of work, but it is very easy and worth every minute!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

I have made this cake numerous times for my family. They just Love it!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

Since this is more aptly called banana bread with frosting in my book, I am rating this against other banana breads, not cakes. Although this really is delicious, I would not make it again exactly the same. I believe it may be the greasiest banana bread I've ever had. I suspect the excess grease helps it seem extra moist, in addition to the lower temperature cooking. This recipe has plenty of naughty ingredients, but somehow they aren't showcased quite as well as in a more conventional cake. Perhaps the excess oil makes the sugar and banana flavor less powerful. If I make this bread again, will probably just cut the grease way down, then it will be fantastic bread! If this were simply titled 'Banana Bread VI', I'd give it 4 stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kasie

Home Town: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

This cake was WONDERFUL! I followed the cooking temp as directed - had to bake about 10 mins longer but afterwards put the hot cake directly in the freezer - it turned out beautiflly! Thanks so much for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2009

I will be using this recipe from now on. I like it because it is tender and moist, with no dried-out corners or bottom. I did not use the freezer step, and it still tasted excellent. Like so many others, I found the baking time needed to be tweaked. I baked it at 275 for one hour, then at 300 for 15 more minutes. It turned out perfect. Next time I will cut the frosting recipe in half, and add some cream or milk to make it spread farther. The frosting is delish, but the amount overwhelms the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AUNT MAMIE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

My family loved this cake!! I followed the recipe to a T, but used a different recipe for the frosring due to not having cream cheese on hand. I used the banana butter icing. Took about 1 hour and 20 minutes to cook. Totally worth the wait!! I will make this cake over and over again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

Made half a recipe in an 8x8 Pyrex pan but had to bake it well over an hour before it was done. Heavy, but good banana flavor. Used a plain buttercream frosting recipe instead of cream-cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

Excellent, moist and delicious. At first my husband said he didn't want a piece. Then he tasted a piece of mine and he had to have his own gigantic piece. I did not change anything. It took exactly an hour to bake. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lbmom

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Long Beach, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

The cake turned out great, everyone loved it, myself especially. I did have to bake it a bit longer, but I will definately be making this cake again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DaniellasMom9407

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

we loved this recipe it turned out very moist and yummy, i did use 2 cups white flour and 1 cup whole wheat flour, i also added chopped pecans which were wonderful. i dont like frosting so i didnt use it, this cake is wonderful with out all of the extra calories that come from the frosting.. but this cake is a deff keeper thanks for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PTMUGUCA

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

If there were 10 stars, I still would have rated this an 11! Could be one of the best cakes I have ever had. Still insanely moist after 4 days! Company raved - thank you for the awesome recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kclute

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Banana Cake VI

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!