Reviewed: Sep. 7, 2009

I have never made a more moist or delicious homemade cake then this! The flavor and the texture is heavenly! I did freeze the cake as indicated in the recipe. I am thinking that the reason for that is too help keep more moisture in the cake that otherwise would be lost using a slower cooling process. I also made a small cake using a mini loaf pan that I did not cool in the freezer, and it was still very moist. You will still have a very moist cake if you decide to skip the freezing process. I frosted my cake with a caramel frosting recipe from this site, Caramel Frosting V, wonderful combination of flavors!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Sep. 5, 2009

This cake is very good my only complaints are that at the low oven temp it took 2 hours to bake! The frosting recipe makes so much it overwhelms the cake. Next time i will just make half the frosting or try it without.

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robbi_bird

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Reviewed: Sep. 5, 2009

It is very wise to keep an oven thermometer in your oven at all times. Most ovens need their thermostat adjusted. My hubby does something behind the oven temp. knob, a screw or something....and has adjusted my temp. that way. The cake is awesome!!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Sep. 3, 2009

I brought this to work and 2 days later was asked when will I make it again!

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Jennifer

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Reviewed: Sep. 1, 2009

A strange recipe (bake at low temp and freeze? but the submitter insisted, so I did) but very good! My four stars may have to do with the fact that I didn't measure the bananas, I could have had more than cup and a half, so my cake turned out a little more dense, but still very moist. I made almond buttercream frosting to top it and that was yummy!

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Malia

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This is truly the ultimate banana cake. I had to bake this an extra half hour extra because I was using a glass 9x13 dish. ALso, ran out of buttermilk, so I substitute milk and lemon mixture instead -- worked out fine. The frosting is just right. Followed the recipe to the "T" and it turn out marvelous! Holds up well.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 26, 2009

I'd give this recipe 15 stars if I could! I put the cake right into the freezer, it makes it so moist and good! I don't do anything fancy when mixing it up. I pretty much just toss it all into a bowl and mix! I love the frosting, yeah, it's sweet, yeah, it's not healthy, but I'm having CAKE here, not an apple! Have a little fun. The time and the temperature are right on if your oven is taking longer, check with a thermometer. Turns out mine (oven) was broken!

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Jonagirl

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Reviewed: Aug. 24, 2009

Really yummy and yes the cooking directions are correct. If you don't have room in your freeze get a cooler and put frozen stuff in temporarily to make room. It does make a difference and I do believe many cake recipes can be made with this technique. I used VERY ripe bananas - almost to the point of over ripe. I do that with regular banana bread and I find it makes much better, sweeter more flavorful bread or in this case cake.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Aug. 24, 2009

This is the first banana cake recipe I ever tried and I don't think I need to look for any other. It is sooo good! I made one for my sister in law for her birthday and my whole family loves it! Remember to use the right size of pan! I use pyrex 9x13" and it turned out fantastic. About the baking time, I baked the cake about 1 hour and 20 mins. You should check your cake after 1 hour in the oven as different oven might have different result. I only make half portion of the frosting and reduce the sugar to 1 and 1/2 cup. Also, I added in chopped walnut after I mixed in the mashed banana. Very very good cake and easy to make! LOVE IT!!!

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kitman

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Reviewed: Aug. 22, 2009

Really good and really moist. I didnt have buttermilk so I made my own (milk and vinegar), I also used 1 c white and 1 c brown sugar and used 2 rounds rather than the big sheet pan. It was SO tasty. I used the cream cheese frosting and will absolutely make this one again. YUM

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tofoi

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Reviewed: Aug. 22, 2009

OMG...this is the best. My family loves this recipe....I thought it wierd to put in the freezer but whatever that does sure makes it a wonderful cake. I do add about 1 tsp of cinnamon to the batter just to give it that special touch but I would not stray from the original recipe. This has come out perfect every time. Those who think this is too banana tasting, my only comment is why are you making a banana cake?

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OFFTHEVINE

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Reviewed: Aug. 20, 2009

Very delicious! I made a half-recipe, and it fit well into a 10x7 pyrex pan. I threw in some chocolate chips I had. I followed the baking directions, and it was so soft and moist! I didn't put it in the freezer though, since I was worried about putting a hot glass pan direct in the freezer. I will make this again!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 18, 2009

This was absolutely awesome. I didn't have buttermilk so I used plain lowfat yogurt and it came out great. I did have to bake it about 15 min longer than called for. I used a Dream Whip frosting as I didn't have any cream cheese...yum. I was looking for a banana cake for my son's first birthday and this is IT!

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Leslie K

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Reviewed: Aug. 3, 2009

This is a delicious, but very heavy/dense cake; very moist (almost gooey, I swear- it was cooked all the way!). Rave reviews all around the office (I made it for a birthday into a layer cake drizzled with caramel). I had to extend the frosting a bit and I put sliced bananas in between the layers.

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Joy Within

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 2, 2009

very good recipe 5 stars!

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kay104kay

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Jun. 28, 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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SundayBaker

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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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Leslie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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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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Reviewed: May 30, 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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dicakes

Cooking Level: Intermediate

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Reviewed: May 19, 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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