"I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan." — Lyle Nicholson
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1 1/2 cups
1 1/2 cups
1 1/4 teaspoons
Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second time I made 2 changes: First I swapped 1/2 the white sugar for packed brown sugar and instead of allspice I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Both ways are great, the moistest recipe I've ever made!
Of the 17 I've tried, good; but dense like bread.
This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I could go back and change that rating to maybe a 4 because the flavor and texture of this cake is excellent, much better. I will make this again with margarine instead of butter or less butter. Thanks for sharing this recipe! Try the Butter Cream Frosting II submitted by Kris, also a keeper.
Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.
i made this for my mother to take to her church potluck ! they ate the whole thing... one lady even offered to pay her to make it ...needless to say it was a huge hit !
thank you for the recipe! quick and easy ! a real keeper !
I have never made a banana cake before, and I usually don't like bananas. This case was AWESOME. I looked at the other comments and scaled the recipe to 36 servings for a 9 x 11 pan, and the amount of cake was just right. I also halved the sugar, halved the amount of butter and replaced it with canola oil, and replaced the eggs with two egg whites per whole egg. My family's not into sweet desserts, and even with the cut sugar, we found that it was still too sweet for our tastes. The moisture was perfect, though, and I would definitely make this again.
I made this for my husbands birthday and everyone liked it. My only complaint was that it didn't raise very much. I added a 1/4 cup of finely chopped nuts into the batter before I poured it. I used 2-8 inch round pans and used banana cream pudding between the layers and frosted it with cool whip. HINT: Use 1/2 a package of instant pudding(I used banana) pour it in cool whip container and mix very well. Makes a GREAT topping for any cake. I also sprinkled cake with finely chopped walnuts.
The absolute best banana cake recipe I've ever tried! This is now The One Cake I make consistently and is the most requested by family and friends. It never fails to get rave reviews, and it's so simple to make. I have adjusted the serving size up to 48 and baked it in two 8" round pans, a 9" pan, and some individual silicone baking cups for the leftovers. I've also baked it into a 9x13 pan as well. No matter what size you do, it'll always come out right. Usually I follow the recipe exactly, but I've also sub'd Greek yogurt for some of the butter, did 1/2 brown & 1/2 white sugar, doubled the allspice, and added nuts. Frosting it with cream cheese frosting spiked with Nutella will make your toes curl and just drizzling it with some Greek yogurt mixed with honey and vanilla (instead of an all-out frosting job) before serving will get you marriage proposals! You just can't screw this one up!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cake VII
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 40
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