I followed the recipe exactly, including baking at 275 degrees. The middle of the cake was still runny after one hour, so I ended up leaving it in for a total of almost two hours. The banana flavor was very good. The cake is a little dense, but did not taste like banana bread to me. I used a 9X13 pan as prescribed, which caused the cake to be quite thick (about 2.75 inches tall). I used a metal Circulon cake pan and wonder how the composition of the pan (such as metal versus Pyrex) affects the cook time and final product. Most reviewers have not commented on this detail. My husband, who is not a big fan of bananas but loves sugar and sweets, liked the cake but would have preferred a shorter, sweeter cake with more icing (I only used 1/2 of the icing that this recipe made). I would definitely make this again. Next time I will probably make cupcakes.
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I followed the recipe exactly, including baking at 275 degrees. The middle of the cake was...