Reviewed: Feb. 18, 2009

This cake is moist, delicious and one that will stay in my recipe box. It took me 1 1/2 hours of cooking time, but my bananas were extra ripe (ok, they were totally black). Awesome cake!

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Pam Maxson-Rodriguez

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 16, 2009

This is my first banana cake and I followed the recipe exactly. Boy am I glad I did! This is so moist and delicious!!!! I topped it with 1/2 cup of finely chopped walnuts which is the only thing I would add. I was a bit skeptical about cooking a cake at 275 and then putting it in the freezer. I never heard of such a thing. Please follow the directions, you'll be glad you did. For me it took 1 hour and 10 minutes until the toothpick came out clean. Maybe that's where people are having trouble - taking the cake out of the oven before it's done and then putting it in the freezer. I made the icing while the cake was cooling in the freezer. I topped it with the icing and nuts and then stuck it in the refrigerator to have after dinner. I will definitely make this again!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 10, 2009

AWESOME!! Doesn't need the frosting but man it's so good with it! I will definately be making this for years to come.

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Keri

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 10, 2009

I've made this recipe twice. The first time to the letter and it was just bland. A good cake, good consistancy, moist, etc. but nothing special at all. The second time I added a bit of cinnamon and spice and it was better, but still bland. My friends and I all agree, good recipe... but nothing special. It's, as everyone said, "missing something".

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VickyC

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Reviewed: Feb. 9, 2009

I just made this recipe for a church pot luck, and if you stick exactly to the recipe it is FANTASTIC! I always like to make recipes I try out according to the directions because I feel you don't belong reviewing it if you are not making it according to the listed instructions/ingrediants. I have to admit, I was a little uneasy about the baking directions, but soooo glad I followed them. I got so many people raving about this cake yesterday! I will continue to make this whenever my freezer gets to full of banana's. It is very rich so it goes GREAT with a big mug of coffee, good for a ladies Bible study treat:) Enjoy...and don't change a thing! Thanks for the exceptional recipe that I will continue to make time and time again.

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yenny58

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Reviewed: Feb. 3, 2009

This cake was excellent! My husband said it was the best cake I've ever made (and I've made a lot). I must say that I was skeptical about the baking temp and the time in the freezer, but tried it anyway. It was perfect and very moist, even the next day! I made 2 9-in rounds and made a 2 layer cake. The cake was so moist that the bottom layer had trouble supporting the top layer. I gave it some time in the fridge (about an hour) and it was ok. The frosting was very good, but a bit too soft. I added more powdered sugar, but it was still soft and wanted to slide off the sides of the cake. Next time I'll add more sugar to get a stiffer consistency. Definitely a wonderful cake!

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Jada Tapley

Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Feb. 3, 2009

This is my absolute favorite cake and my favorite use for overripe bananas. I simply put them into a zip lock and toss them into the freezer until I have enough for this cake. BTW, my only adjustment to the recipe is to add an extra large banana and increase the baking time by about 30 minutes. This cake disappears fast and always gets crazy RAVE reviews! I live in Spain and we do not get Buttermilk so the first thing I do is to add 1 TBS of lemon juice per one cup of whole milk and let sit for at least 10 minutes or while I proceed with the recipe. Thanks CC for a dynamite recipe!

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ESPANA1

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Reviewed: Jan. 31, 2009

I made this for our bosses retirement party. There was a desert table, and the only one that got completely eaten was this cake. just took another one out of oven for the game sunday. I don't usually keep butter milk on hand so I put 1 1/2 teas. vinegar in the milk, which is a substitute, thankyou for sharing.

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deb

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Reviewed: Jan. 30, 2009

I wanted to say that I have been using this banana cake recipe since I discovered it about 3 or 4 years ago on allrecipes.I have never changed nor have I ever altered this recipe not even with changing the oven temperature and yes I even take it out of the oven when finished and put it in my freezer lol.My friends and family absolutely rave about this cake, it really is the best banana cake recipe ever. Thank you Cindy :).

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bee

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Reviewed: Jan. 30, 2009

I love this cake!! It is so good! I just changed the baking pan from the one 9 x 13 to three 8 inch cake pans. This will become a staple in my home from now on!

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Verena

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Followed cake recipe exactly. Next time I will cut the sugar a little bit. I didn't use all the sugar in the icing either -- it would've ended up way too sweet with it. I did add a little bit of cinnamon into the icing and it was even more delicious. I wasn't impressed with the cake the first day. It didn't seem to have a good banana flavor (and I used really ripe bananas). It tasted much better (and like bananas) the next day!

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mrab

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

5 stars for the cake; 4 stars for the icing. The cake is excellent! I'm convinced that something magical happens in the freezer because this cake was very moist! Baking at 275*, my cook time was about 1 hr., 20 min. The frosting was super easy to make and had very good flavor but it was really too sweet for our taste. I actually think the cake could stand on its own without the icing.

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Holly

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

This was awesome...family and coworkers loved it! I'm going to make it again for my son's first birthday party in a few weeks.

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ROWAN1099

Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 24, 2009

Followed the recipe as written and the cake turned out wonderfully moist and flavorful! Just trust the info contained in the recipe and it will turn out fine. Occasionally I make chocolate frosting for it, and also peanut butter. Both are equally fantastic. Thank you ccsick!

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Jelene

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

Needed an extra 30 minutes to cook.

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 16, 2009

I only needed half of the icing. I think if I had used the whole batch it would have been too sweet.

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Megan

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Reviewed: Jan. 15, 2009

I was looking for a way to use up some over ripe bananas and came across this recipe. I sorted reviews by most helpful and came across the comments by the recipe submitter and so glad that I did because I thought the oven temp (275) was an error. I went ahead and baked it at the low temp and put straight in the freezer (on top of some foil) and WOW, the result was really great. Only change for me was to use cake flour and I ended up with more batter than would fit in a 13 x 9 so I used a slightly larger pan. I topped with a chocolate glaze and finely chopped walnuts. Amazing light texture and just melt in your mouth good. Makes a very large cake so would be good for a group.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 9, 2009

I have made this cake with great results. Not all bananas are the same size, perhaps that could cause a difference.

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doozits

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Jan. 8, 2009

Oh...my...goodness!!! This is an incredible recipe, and I am now a very popular person at my husband's office! Super moist, very tasty, and easy to make. Definitely worth the extra cooking time and freezing time. I did make a few modifications based on some of the tips from the other readers. Used regular milk and added 1.25 tsp vinegar in lieu of buttermilk, an extra teaspoon of vanilla, used 4 bananas, and baked it in a bundt pan AND a loaf pan. Cooking time took about 1hr 20 min, even though I did raise the temp to 300 degrees F after 55 minutes at 285 F (since I had 2 pans in the oven). Froze 45 minutes as directed. A fabulous recipe that will definitely be part of my baking repertoire. Thank you!!!

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