Reviewed: Aug. 22, 2009

This is a really good cake. Go for the cream cheese icing to make it great.

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Amy

Cooking Level: Expert

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Reviewed: Jun. 6, 2009

This was a really flavorful cake! The whole family loved it!!!

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Apr. 23, 2009

Wonderful cake! I baked this for my brother-in-laws birthday and frosted it with cream cheese frosting. I followed the recipe exactly and had no complaints.

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txgirl9

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Reviewed: Apr. 9, 2008

This is the tastiest banana cake I've ever eaten! It's incredibly moist with great banana flavor. I used 1/4 cup canola oil instead of butter and rice milk instead of regular milk, and it came out great! It not at all like banana bread, it's much lighter. It's not fluffy, but it's very light and moist. Will definately make again.

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Nmb3

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

This came out beautifully! I separated all of the eggs and whipped the whites separately and then folded them in at the end. My cakes rose perfectly and were nice and light. I used the whipped cream cheese frosting from this site, put some mini chocolate chips in the frosting between the layers, and caked the sides of the frosted cake with walnut bits. Thanks for a great recipe!

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TOMANDKARA

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Reviewed: Feb. 13, 2008

This truly is the best banana cake i've tasted... i made it for the second tym today and there's just no makin' mistakes with it!! It's absolutely divine... there's no other recipe in my book that will make a cake this yummy!! And i've got a few. I will now rip them out and replace them with this one. Cheers for sharing!!!

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deans

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Reviewed: Feb. 10, 2008

I was skeptical of this recipe because every banana cake I've tried turns out like more of a bread than a cake. I was pleasantly surprised how this turned out....and believe it or not....I didn't change a thing. Ingredients and prep was simple. Topped with cream cheese frosting (homemade, of course) and it was delicious!!

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Jan. 20, 2008

DE-LI-CIOUS!!! So much banana flavor and very moist. I also split the spices portion with 1/2 cinammon, 1/2 all spice. I also added about 1/2 Cup of Chocolate Chips because Banana and chocolate go PERFECT together. Used a delicious, but basic cream cheese frosting and encrusted the outer edege of the layer cake with crushed walnuts. Then a light sprinkle of coconut on top! This cake was gorgeous and tasted like the fabulous cakes you find in bakeries. I plan to make this many more times!

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Melissa Reaves-Wagner

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Reviewed: Dec. 29, 2007

this cake is really really thin - about less than an inch for each 9" round pan. it isn't very sweet either.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

This recipe was moist, baked quickly and the taste was great. I substituted veg. oil for the butter, and cut the sugar to half, like the other suggestions. I can't wait to try it in muffin tins. It used ingredients I have on hand and mixed in a jiffy. Thanks.

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MIUKAT

Cooking Level: Professional

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Reviewed: Nov. 26, 2007

This is the best cake EVER! I wasted so much time on other online recipes, this was by far the best! I substituted a few things....used Splenda instead of sugar, Soy Milk instead of whole milk, and crisco (butter flavor) instead of butter. For the frosting I mixed, one box of vanilla sugar free pudding, enough soy milk for the consistancy I wanted, one teaspoon of vanilla and folded in sugar free cool whip. I also added some coconut per my husbands request. Iced the cake and put in fridge to set. Served Chilled, SO YUMMY!

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Splendariffic

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Reviewed: Jul. 29, 2007

WOW. This was sooooo moist and delicious! I took it to a church potluck and it disappeared. My daughter and I shared a piece and I am so glad we got one in time! The only changes I made were to follow other reviewers' suggestions to cut the sugar, and I did scale it to 36 for a 13x9 (perfect!), and swapped half the allspice for nutmeg and added another 1/4 tsp cinnamon. I made a peanut butter frosting (8oz creamcheese, 1/2c peanut butter, 1/2c litecorn syrup, little powdered sugar) and it was sublime. I definitely will make again and again when I have browning bananas! TIP: If you don't have enough at one time for a recipe, put them in a freezer bag and save them til you do--they defrost super fast and are more than ready to mash perfectly.

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snugglepunkin

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2007

I made this exactly like the recipe except I might have used more than 1 1/2 cups of mashed bananas...I mashed up 4 aged bananas. I made cupcakes and they are outstanding. Moist, fluffy, delicious. They only needed to bake about 17-18 minutes. I like another banana cake recipe, but I didn't have vinegar for sour milk and I didn't have sour cream for another recipe. I found this one and I am so glad I did.

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PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jun. 17, 2007

It was awesome! Made some changes though.. Modified recipe to 36 servings, used margarine, added 1/2 tsp of nutmeg and 1/2 tsp of cinnamon instead of all spice and I halved the sugar..then used half brown and half white. The brown sugar gives off a lovely smell when baking! Very moist and tastes great. Slightly too greasy. Sugar definitely needs to be halved, or 1/3 less. Next time, I will try reducing the margarine slightly too.

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Vrushali

Cooking Level: Intermediate

Living In: Wellington , Wellington, New Zealand

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Reviewed: Jun. 9, 2007

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.

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ForestMinish

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Reviewed: Jun. 3, 2007

I just bought canned frosting due to time constraints for the first time, I made this and it was still delicious and easy to make. I am making it again tonight.

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DKBJSuprMom

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Reviewed: Apr. 6, 2007

I've been looking for a recipe for banana cake with cream cheese frosting that my parents made when I was a kid, so I picked this one because it was described as being "sponge-like". I made it tonight, and even though it was really good, it's still not the one I'm looking for. I followed the recipe except I used cake flour instead of all-purpose, and like a few other reviewers said, it came out short and a little dense. Also, it was very sweet. Definitely cut back on the sugar if you don't like really sweet things. I made it in a 9"x13" pan and frosted it with a cream cheese frosting recipe I found on this site (which was very good)! This is a very good cake, though, but I'll keep searching for that light and fluffy cake recipe I remember as a kid.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Mar. 7, 2007

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 !

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aidynne

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Reviewed: Dec. 4, 2006

This was a great recipe. I made a double batch and family and coworkers alike are gobbling it up. I topped it with powdered sugar because I thought it was sweet enough without frosting. I also substituted a cinnamon blend for the allspice.

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Mary

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 29, 2006

Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.

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EMMI4495

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