The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 27, 2006
i made this cake for my husbands birthday and he loved it, added less suger as suggested by many reviewers 1/2 brown suger+1/2 white suger thats the combination i tried ,added chopped walnuts and raisins ,used cinnamon powder instead of and added just aglaze of butter and suger creamed together ..thanks for this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 3, 2006
I would rate this 4 1/2 stars but I am sure once I cut the sugar to 3/4 cup or maybe even 1/2 cup it will be a 5 star recipe. I made it in the two 9 inch pans and as many mentioned, it does not rise very much. I cut each 9 inch cake in two (horizontally) and whipped up 2 cups of whipping cream with a splash of vanilla to top each layer and spread over the top of cake. It was absolutely delicious. I served it with fresh strawberries, raspberries and blueberries and it was a big hit.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 24, 2006
What a good cake! I made a few small changes. I added a little less sugar and added 1/4 t. each of cinnamon and cardamon. Although this time we enjoyed it without icing, next time I think I'll serve it with slightly sweetened whipped cream sprinkled with blueberries. I think that would be delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 2, 2006
Great recipe. Made this for a small dinner get-together & they loved it. Personally, I found it a bit too sweet so I'd cut down on sugar when making this for myself only, since everyone else loved the sweetness as it was. So its just a matter of personal taste on sweetness. The texture and flavor of this was very good. Used mini loaf pans and they came out great. Would definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Photo by Sally S.
Reviewed: Mar. 27, 2006
Great way to use brown bananas. I used 1/8 tsp. cinnamon and 1/8 tsp. cloves in place of the allspice, and it turned out yummy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 24, 2006
This came out sooo well! I followed directions exactly except I added some chopped walnuts. Everyone loved it and asked me for the recipe! I didnt add frosting because I didnt think it was needed. I let the bananas sit for 2 weeks so they were very ripe! Thanks for sharing, I love that it is simple and requires limited ingredients.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 13, 2006
This recipe was wonderful not quite a five but more than a four. If I had to grade the cake, I would give it between a 90% and a 95%.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 12, 2006
I was a bit short on some ingridents, but it still turned out great. I used 100gms of butter, I left out the egg white and just stuck to 2 eggs. I only had 2 bananas so just made do. I only had baking powder so used 2 teaspoons and used mixed spice. It turned out very light and fluffy. Will probably just add another banana next time. I also just used a loaf pan to cook, about 40 minutes. Just use a skewer to check until it comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by LAURIE BETH
Reviewed: Mar. 9, 2006
This cake was amazing! It didn't rise as much as I would have liked but it didn't matter! I added 1 cup of applesauce just for a little something else! It was wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 30, 2005
I made this in an 8" springform pan. I only have one so did it in two batches. I'm glad I used an 8" instead of 9" as the recipe states as each layer was pretty thin. I used the Allspice Cream Cheese Frosting on this site. Yummy but very sweet. It'd be great as an afternoon tea cake with fresh fruit, but it's too sweet with ice cream. It'd be really yummy with a dark chocolate frosting instead of cream cheese I think, and added nuts or cinnamon would be good too.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 28, 2005
Very nice recipe!! Very moist and spongy... I added a bit of cinnamon and cardamom cause I did not have the all spice... also a bit more of milk... but so far is the best banana cake that I have eaten. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 11, 2005
This cake was moist and delicious. Not everyone here likes cream cheese frosting, so I used Butter Cream Frosting II (fabulous) submitted by Kris. I also used two separate pans, and mixed walnuts into the batter for one. Everyone (except for one who doesn't like banana's :o) ) loved it! I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 1, 2005
This was an excellent, moist & flavorful cake. Besides adding walnuts, a dash of cinnamon it was perfect. The cream cheese frosting is and added bonus to an already wonderful cake. It is true that it doesn't raise much so you may want to increase the recipe size if making a layer cake.
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Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 17, 2005
Recipe was easy to make and turned out excellent. The texture was perfect. I opted to used a bit less sugar but added 1 C. chopped walnuts and 3/4 C.chopped choc. chips. No icing needed. I think a light dusting of powdered sugar would be perfect. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 28, 2005
I LOVE this cake! It's so moist and just delicious! I added some crushed walnuts to the batter, frosted it with Pillsbury Cream Cheese and topped it with remaining sifted walnut 'powder'. This is a really yummy cake and very simple to make. The batter tasted so good, and it smelled great while baking! Everything's an A++ Thank you Lyle!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 20, 2004
Tasty and easy! Will definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 9, 2004
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!
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Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 3, 2004
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.
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Cooking Level: Expert

Living In: Plains, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 3, 2004
This was a really good banana cake which my family loved. I did not have allspice, so I made a mix of nutmeg, cinnamon, cloves, and coriander, enough to equal 1/4 tsp. I also had only two ripe bananas, which came to a bit less than 1 and 1/2 cups, so I added applesauce to make up for the missing 1/4 cup of mashed bananas. These changes are minor, so I imagine I'd be equally pleased if I followed the recipe to the letter. Thanks for a good, easy recipe!
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