Reviewed: May 23, 2012

This was the first cake I have EVER made from scratch-so I followed the instructions to a tee (and used a large KitchenAid mixer too) including baking on the lower-than-usual tempurature and the freezer cool down. My kids and father in law LOVED it!!! It was so moist, the frosting was delicious and the perfect balance to the cake. I was concerned that it would taste too much like banana bread instead of a cake-it did not!!! I can't compare the ease of baking to others, but I can say that for a novice like myslelf, this was a "peice of cake" to throw together!

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Reviewer:

kellimcc

Reviewed: May 21, 2012

I made this for my friend & her family it was great!! it did take a little longer to cook but will worth the wait.

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Reviewer:

Lady R loves to cook

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Plainfield, Illinois, USA

Reviewed: May 21, 2012

Best Banana Cake ever ... only change I made was cooking time - at 275 I baked for 1hr. 40 mins. Right from oven to freezer for 45 minutes. It was perfect, super moist and will definitely bake again.

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mnb

Reviewed: May 17, 2012

I found this recipe because my daughter left some buttermilk in the fridge after making a chocolate cake last Saturday and I wanted to use it. This cake is simply delicious even without the frosting!

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Mercedes Rivera

Reviewed: May 13, 2012

Simply phenomenal.

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dalhakeem

Reviewed: May 9, 2012

This cake is the bomb. It is ridiculously tasty and moist. I cooked it according to the recipe, except I placed it into the fridge instead of the freezer. I don't know if my oven temperature is off, but 1 hour was not long enough -- the cake fell in the middle. So next time I'd do it at 300 degrees or else keep it in longer. And there will be a next time.

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BakerJen

Home Town: Indianapolis, Indiana, USA

Living In: Chicago, Illinois, USA

Reviewed: May 6, 2012

Amazing. Moist and delicious. I will absolutely make this again.

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mymllr

Reviewed: May 6, 2012

This cake is fantastic!! I followed the directions exactly and I couldn't believe how high it was. I sprinkled chocolate chips on top--next time, I'll probably go for chopped pecans in addition to the chocolate chips. Here's my question: Can you do the popping it right from the oven into the freezer thing with other cake recipes?

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betsylilly

Reviewed: May 3, 2012

The best cake I have ever tasted

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pbogart

Reviewed: May 3, 2012

Soooo good! I made it as stated, but I did have to cook it at 275' for 1 hour and 15 minutes--and I cut the sugar back to 2 cups. I immediately stuck it in the freezer for exactly 45 minutes and it was excellent. Best Banana Cake ever. I used to love the Banana Cake sold at Beaverton Bakery in Beaverton, Oregon, and this is just as good--if not better. It's very moist and flavorful. I used a different frosting recipe; I used the Whipped Cream Cheese Frosting recipe from this site and my husband loved it. He said the frosting made it even better. I usually make banana bread with left-over yucky bananas--never again. I will make this from now on. Trust me--this is the Banana Cake recipe to use--and follow the unorthodox baking instructions exactly. You wont be disappointed. Yummy!!!

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