Reviewed: May 5, 2008

had to cook well over an hour and a half and the bottom was still not done. although the frosting was great

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Apr. 22, 2008

Amazing. Practically ate the whole cake myself!! I topped it with the banana butter icing. Coffee group loved it and so did all the kids.

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LINDSAY88

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 22, 2008

There is a similar recipe I use also, depends on what I have on hand. I make this one if I have buttermilk and if I have sour cream I make the Frosted Banana Bars posted on this site. Either can be make into bars or cake.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 31, 2008

Thanks for the recipe! My family & I liked the banana cake. I followed the recipe, except for the frosting. I didn't have any cram cheese, so I ended up using an almond white chocolate one instead. It would have been better with a cream cheese frosting; or perhaps none. I baked it at 275 for 1 1/2 hrs, then turned it up to 300 for 30 min. to brown it and get it done.

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mommaQ

Living In: La Junta, Colorado, USA

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Reviewed: Mar. 25, 2008

I was looking for a 'cakey' banana cake recipe and several of the reviews posted that it was more of a banana bread with frosting, so I just beat it few minutes longer in my kitchenaid mixer and it was so whipped up with air, it came out light and fluffy, perfect! It had the perfect cake texture and tasted lovely. THanks for sharing.

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Mar. 12, 2008

This tastes ok, but it was very oily for some reason...

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Kaitlin

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

oh, my god, this is the moistest, richest cake i've had in a long time!! the cook says it wasn't her, it was the recipe!! Can't wait to try it!

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dadie

Cooking Level: Intermediate

Home Town: Council Bluffs, Iowa, USA

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Reviewed: Mar. 9, 2008

SO SO YUMMY!!!! After making this the first time, I determined the cake would taste a lot better with the addition of another 1/2- 1 cup of bananas. This helped make the cake more moist and flavorful the second time I made it. I baked mine in 3- 9" round pans and baked at 300 degrees. They came out perfectly!! The frosting is super yummy also. This is one of my favorite cake recipes!

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: Feb. 22, 2008

Perfect the way it is written! I've made this cake twice now (and will make another one on Sunday). Due to being pressed for time yesterday, I skipped putting the cake into the freezer and left it on my counter to cool while I went off to work for the day and it was still a pretty darned moist cake. Took the cake to work today and got lots of compliments. Frosting is delish and not too sweet...I could eat it by the spoonful! Thanks for sharing this wonderful recipe!

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Feb. 16, 2008

The cooking time is WAY off. I may try this again either using multiple smaller pans or a larger shallow pan because this took a whole lot longer than I expected, over 1.5 hours. Okay flavor, but this needs some adjustments as well..

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abfoodie

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Reviewed: Feb. 12, 2008

The cake was kinda chewy and not really moist and soft like I would like. I might try using more ripe bananas next time because I can't really taste the banana flavor in this one.

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cutieusagi

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Reviewed: Feb. 5, 2008

I made only one change in this recipe - I used half brown sugar & half granulated sugar. I always like banana BREAD recipes with brown sugar added so I used that as a standard. This cake recipe is very fluffy, light - good texture. It's very sweet with the cream cheese frosting added. I have a tremendous sweet tooth and can eat spoonfuls of frosting but I even thought that it might be a bit too sweet with the cream cheese frosting on it. (didn't stop me from eating it though!). It's a tasty cake recipe and it's easy to make. Oh, I guess I did make one more change - I set the oven at 325 degrees instead of 275. I've never baked a cake at 275 but that's not to say it wouldn't work - I just felt more comfortable with the 325 setting. One thing about this recipe - it does not rise much at all. I made cupcakes with it and a sheet pan with it and my cupcakes came just to the top of the paper and I had filled them 2/3 full. It does not dome at all. It's not the most perfect banana cake recipe but it's certainly tasty.

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nilla

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Reviewed: Feb. 4, 2008

This banana cake is amazing! I have made it frequently and my friends keep asking for more!

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Feb. 3, 2008

I made this cake for my son's birthday and we LOVED IT! Guests asked for the recipe. Instead of the frosting directed, I used whipped cream and a layer of banana slices between the two 9" round layers. Fantastic!

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NessaAnn

Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Feb. 1, 2008

Pretty good, but not amazing.

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Natalie

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Reviewed: Jan. 31, 2008

This was OK. Like others I thought it tasted like banana bread with frosting. My boyfriend and I agreed it didn't have much flavor - even as banana bread.

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sarajo614

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

Awesome recipe. I am always asked for the recipe when I make this. I think the slow cooking temp (myself I cook at 325) and the freezer contribute to the moist cake.I also often substitute some of the white sugar for brown. The icing recipe is great you could half and still have enough. Thanks for a great recipe.

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jasmine

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Reviewed: Jan. 23, 2008

This cake is awesome!!! Very moist. I forgot to add my vanilla in my cake but I can't imagine it tasting any better. It was a hit!!!

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MISTYCLOUD

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Reviewed: Jan. 23, 2008

I was very disappointed in this "cake". It tasted more like banana bread with icing.

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LISAFAY

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Jan. 23, 2008

I made this for my son's birthday. It was very good and moist. I wasn't sure about putting it straight in the freezer from the oven but did it anyway. This recipe is a keeper!! The only change I made was I only added 2 cups of sugar instead of the 2 1/8 cups that it called for. The next time I make this I will cut the frosting recipe in half as I threw more than half of it away. Thanks for sharing this recipe!!! It's wonderful!

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Jennifer W.

Cooking Level: Intermediate

Home Town: Goose Creek, South Carolina, USA

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Banana Cake VI

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