Reviewed: Apr. 19, 2009

Great! Made it for my son's 1st birthday and it was a hit with everyone.

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Reviewed: Apr. 11, 2009

I made this cake for Easter and had some problems with it...took much longer to bake and it over-flowed in my oven. However, it was a hit! My family and husband loved it. My husband states it is his new favorite cake. The frosting was easy and tasty. I will bake this again and hopefully not have it overflow while baking. :)

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Jen Man

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Reviewed: Apr. 10, 2009

Very tasty and moist. Could use a bit more banana flavor - will make again and maybe get some banana extract and add a tsp. YUM!

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Good moist cake with PERFECT frosting. I will use this cream cheese frosting recipe forever!

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RLFIXAUTO

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Reviewed: Apr. 4, 2009

This was fantastic.

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Paige

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I heated the oven to 350 F and made this into cupcakes! They turned out beautifully! I filled the muffin cups 3/4 of the way to the top and only had one that spilled over. Tastes delicious too, very moist.

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Sarah

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

This recipe offers a nice alternative to traditional banana bread. Of course it is pretty similar, and a little less healthy, but if you make a lot of banana bread I'd recommend you throw this one in there every now and again. It's lighter in texture than bread, and has a good flavor. I'm sure it would be great with frosting, but it's not necessary and the extra calories certainly are nice to leave off.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

I like the final product. I tested a lot of recipes and this was definitely the best texture. But I DON'T like the way this recipe is written out. That lost a star. 1st, quantities don't need to be repeated in the instructions unless they are different than what's in the ingredient list. I kept second guessing whether I was doing it right or missing something. Second, it doesn't state whether the cake gets turned out of the pan before or after it goes in the freezer. To me, that's a pretty important instruction, especially when I'm making this for someone else and I'm under a deadline and don't want to screw it up. I won't be using the frosting. I think that could be removed from the recipe or more obviously separated from the actual cake recipe.

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Zebe912

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Reviewed: Mar. 26, 2009

This is the best Cream Cheese Icing I have ever made. Thanks

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ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Mar. 23, 2009

It was very good! I did have to bake it much longer than the recipe said. About half an hour longer. It could just be my oven. It was very moist and very yummy!

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Joanne B.

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 23, 2009

Excellent, excellent, excellent. The moistest cake I have ever made. Sticking it in the freezer really does something. I followed the recipe to the "T" and everyone really enjoyed it.

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Mona J.

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

I made two of these last weekend, one for a birthday and one for work. Everyone went NUTS over this cake! I did use skim milk instead of buttermilk,since that is what I had on hand. Also, I live in Denver, so perhaps due to the altitude, it took one hour and 15 minutes to bake at 275. Just fantastic!

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snowgator

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Reviewed: Mar. 16, 2009

This was very good and very moist, I have made other babana cakes and this has to be the best, it's so fluffy not like ordinary banana cakes the feel heavy and think. Will be baking this again.

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Martha

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Reviewed: Mar. 10, 2009

I laughed when I read the review from MizzKat because she said EXACTLY what I going to say! I cook and bake a lot and I can't figure out what the big deal is with this cake either. It was good. That's it, good. Nothing I would run out and scream from the rooftops that you need to try this cake! I wouldn't even bother making it again. I wanted to use up some bananas I had and since this recipe had so many 5 star ratings, I thought I would try it. Just like MizzKat, for the amount of work, I would want something incredible. This was not. Next time I have bananas to use up, I'll go back to my delicious, easy recipe for banana nut bread. Again, just like Mizzkat, I was thinking exactly the same thing.

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DONNA1000

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Mar. 9, 2009

This was a great cake! I was worried because it weighed about 500 lbs but it didn't taste heavy. Just delicious if you like banana. I omitted the lemon juice and it didn't seem to matter. I also sifted the flour before measuring.

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hglenn

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Reviewed: Mar. 6, 2009

Thankyou for submitting this recipe! It came out so moist and delicious. I followed your baking instructions and I did have to allow extra time until mine was ready but this was no problem for me. I checked it every 10 minutes after the one hour time. The only thing I changed is the frosting. Just because I wanted to make something different. I decreased the powdered sugar to only about 1 cup and added maybe 3/4 cup semi-sweet chocolate chips melted with the butter in the microwave. I then topped with sprinkled walnuts. The only problem is that I can't stop eating the cake. I mean I have been picking at this cake all day! Gosh it's really good!!!

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desmama

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Reviewed: Mar. 5, 2009

Very good banana cake. I made it for a family birthday and there wasn't a single slice left over. I used my own cream cheese frosting recipe instead of this one, and it was fantastic.

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KATEZ21

Cooking Level: Expert

Living In: Carbondale, Illinois, USA

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Reviewed: Mar. 4, 2009

I made this cake for a "Game Night" with some neighbors....most men just eat whatever you put in front of them without a comment, but the oooh's, aaaah's and mmmm's were much louder for this cake than the game they were watching. The next day the wives of these fellas (3) all called for the recipe!!! It is so moist, not too sweet, and just soooo good. I followed the recipe exactly, no problem....kinda weird to put in freezer, but did and boy were we all happy. I've made it several times since!

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Teresa

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Reviewed: Mar. 2, 2009

Awesome!! Took waaaay longer than an hour took bake, though

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 24, 2009

Okay, what is the big deal with this cake I ask of you?! For the amount of work involved with this cake, I would expect it to be spectacular but it was not. My cake was nowhere done after a hour so I turned DOWN the heat to 250 for another 15 minutes. So it basically tasted like banana bread with unimpressive cream cheese frosting on top. The next time you've got ripe bananas around skip this recipe, and make the Banana Sour Cream Bread recipe instead.

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