Reviewed: Dec. 22, 2008

Wow. This recipe is amazing. I've made several banana cakes before but nobody started fighting over my cake till I tried this recipe. An absolute keeper!

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Sim

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Reviewed: Dec. 21, 2008

Very moist and flavourful cake. I brought it to work and got heaps of compliments! Thanks for sharing!

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HWEIGEE

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Dec. 20, 2008

This cake was amazing! I followed it exactly except for one thing. My buttermilk had gone bad so I used half & half. Don't know what the difference would have been, but it tasted delicious regardless. Some cake consumer comments I had at the dinner table- "This is the best cake I have ever had." "This cake could make money." "I feel like I need a cigarette after eating that." Soooo yeah...It was good. We are even cutting out a holiday dessert or two and making this cake instead for Christmas dinner. YUMMY!

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Gina

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

This cake is out of this world! The cake is very moist and delicious, but it caved in the middle after placing it directly in the freezer. Fortunately, I was able to push down on the sides to somewhat even it up. A toothpick in the middle came out clean, but maybe it needed a few more minutes in the oven to really set the middle? The icing was a little too cream cheese flavored for my taste. Next time I will cut back on the cream cheese and butter (the same amount for both) and then add the original amount of confectioner's sugar. It also makes A LOT of icing. I think the flavor of the cake is so wonderful that you can easily only use half of the icing. I will definately make this again!

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Cooking with Kel

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Dec. 13, 2008

This recipe was awesome! I think in the future I would use less sugar in the frosting, just because it was kind of sweet for my taste. Other than that, it was perfect! The cake nearly crumbled because it was so soft. Loved it!

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Taryn

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Reviewed: Dec. 3, 2008

Excellent. This cake was so moist. I made it a week ahead and left it in the freezer. I defrosted it the night before by letting it sit on the counter over night. Fantastic flavor but the best part was how moist it was. The only change I made was to use Keifir instead of buttermilk (it was all I had onhand).

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 2, 2008

yummy with walnuts or choc frosting

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garden variety elf

Cooking Level: Intermediate

Home Town: District Heights, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Nov. 10, 2008

I'm a very tough rater,i have to say this is the best cake, super moist, good good good.

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Hatty

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Reviewed: Nov. 3, 2008

I made this yesterday and ended up pulling my upper lip over my forehead, it is incredible. Follow the directions and it will come out awesome ! I replaced the frosting with a banana , nut, coconut frosting instead and it is over the top wonderful ! I enden up leaving it in the over a little longer as ovens vary and waited until it was totally set up. I will bring this to work tomorrow , AWESOME

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Chuck

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Mint Hill, North Carolina, USA

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Reviewed: Nov. 1, 2008

Bananas, Cream cheese icing. What more can you say? It was "de-lish!" and definitely part of my recipe box! Thanks for this fabulous use for old bananas!

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CAMMIE83

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Reviewed: Oct. 29, 2008

So good. I made this for my husband's birthday cake with chocolate whiped cream on top. So Yummy. Everyone loved it!

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becca rains

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Reviewed: Oct. 22, 2008

AWESOME! This is the best recipe for banana cake I have ever had, followed recipe to a T. Although it does take longer than 1 hr. Excellent! =)

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Kelly

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Reviewed: Oct. 15, 2008

This is a great cake. I don't change a thing except leave the nuts off the top of one end for my hubby who does not like nuts in his desserts. Very ripe bananas provide the best flavor. I do refigerate to store because of the cream cheese icing. Best to eat at room temperature. I also like many other reviewers bake this cake @ 350 degrees for approx 1hr 15 -20 minutes or until a tooothpick inserted comes out clean.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 14, 2008

This was a huge hit! I put caramel icing on it and fabulous! I cooked at the temp. the recipe called for but didn't put in freezer because it was so moist didn't need it. It cooked perfectly and came out of pans perfect with no mess up. I cooked in three layers and it was very pretty and held together, even though it was wonderfully moist. I think because it cooks at lower temp. it doesn't rise in middle as fast and makes it easier to layer the cake and keeps it from drying out maybe? I may try to cook at this temp. for other cakes in future and see if it works the same. Love it, thanks for the recipe!

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von

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Reviewed: Oct. 3, 2008

Wow! This was a pain in the patootie to make, but well worth it! It is delish. Took way longer to cook than 1 hour. More like an hour & a half. It is very moist & delicious.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This really is the best banana cake that I have ever made -- or ever had! It was super moist and yet not heavy. I kept it refrigerated. My family agreed that it was even better on the second day. It did take 1 hour and 20 minutes to bake. Also, I cut the icing directions in half (added a little bit extra cream cheese) and had plenty of icing. I see think this will be one of those recipes that gets past down through the family -- it is that good!

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FARMERSQUEEN

Cooking Level: Expert

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Sep. 29, 2008

The flavor and moistness of this cake were fabulous, but I did have a couple issues. I followed the directions exactly, but after 45 minutes, the cake was not done. I let it bake for another 15 minutes, until it passed the toothpick test and put it in the freezer as directed. But after only a few minutes, the cake sank in the middle. I had a lot of bananas, so I tried it again with two round pans and I had the same result. It still tasted great, though. I served it with coconut cream icing instead of the cream cheese. The combination was heavenly.

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HUGSMOMMY

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Reviewed: Sep. 25, 2008

Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting a hot cake right out of the oven into the freezer? What? I was tempted to simply bake this in the traditional manner, 350 degrees until done, then let cool on a wire rack. But I noticed the submitter's review, and she was so adamant about the unconventional baking temperature and cooling method that I thought to be fair to her I'd give it a try (especially since it was the rare occasion where I had enough room in the freezer for it). Well let me tell you, I don't know if the cake would have turned out any differently had I baked it in the traditional manner, but this was one, outstanding banana cake! To tell you the truth, I was surprised. It is not uncommon for these types of cakes to be dry or not to be baked through. But this one has a soft outer crust, not overly browned, and a moist, tender interior. It was fun to give this unusual set of directions a try and I'm glad I did. Other than make a half recipe in an 8x8" pan and adjusting the baking time accordingly, I followed the directions exactly and was not disappointed. Now that I've had the first piece I can't wait to share it! The added perk was that because the cake is cooled in the freezer, you can bake and serve this in no time! The frosting is a tried and true cream cheese frosting, and topped with a sprinkle of finely chopped nuts, this was just a simply delicious and beautiful cake.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 17, 2008

This is my first banana cake attempt, and let me just say I think it's a runaway success! I needed something relatively simple and delicious for my daughter's youth group at church tonight. I whipped this up, put a little batter in a baby bundt (so I could sample it before sharing), and the rest in a 13x9. An hour later: Light, fluffy, moist, subtly banana-y cake. Beautiful! So here's what I used that may have affected the end result - self-rising flour, jumbo eggs, 1 c. white sugar/1 c. brown, reconstituted powdered buttermilk using warm water, and I skipped the lemon juice. Oh, and I added about 1/2 t. (plus a few shakes) apple pie spice (cinnamon, nutmeg, allspice). Finally, I compromised about the temp/baking time: I baked it for an hour at 300... just right. I haven't frosted it yet, but plan to. I enjoyed the baby bundt without frosting... but I'm a sucker for cream cheese frosting, so off I go. EDIT: Well, per other reviewers (and since we often feel frosting is overdone), I halved the frosting recipe. I used 1.5 c. powdered sugar, 1/4 c. butter, 4 oz. cream cheese, and I can't remember if I used 1/2 or 1 t. vanilla. Either way, it was the perfect amount to thinly spread on the cake. I sprinkled cinnamon/sugar on the whole cake when done and chopped pecans on only half. My daughter told me everyone loved it - most of the kids wanted seconds. Thanks for another winning recipe!

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