Reviewed: Nov. 8, 2009

Oh my GOSH! This was phenomenal! Since I'm allergic to citrus I left out the lemon juice and this cake STILL rocked! I made it as a sheet cake and it's already more than half gone. I will be using this recipe for my daughter's birthday cake!

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Kairi's Mom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Kingston, Ontario, Canada

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Reviewed: Nov. 6, 2009

The flavor was amazing. Really nice banana flavor. The texture, however, was a bit too "light" for my preference. Indicative of a boxed cake mix. I might use this again to give to someone when I need a quick recipe, (it was well received by friends!) but in general, I'll make my scratch version, adding an extra banana and a tipple of lemon juice.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Sep. 22, 2009

This cake is the best. Have made over and over and frezes beautifully. Kay

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KATHLEEN GEX

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Reviewed: Jul. 18, 2009

Simply Amazing. I followed the recipe exactly and I was amazed at how moist and tasty this cake is.

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NLSIMMONS

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Reviewed: Jul. 11, 2009

I made this cake with 3 bananas and baked it in a bundt pan, it was good but it fell and I can't figure out why. We ate half of it by the end of the day so it was not a major problem. Doesn't need icing.

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shoat

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Reviewed: May 28, 2009

I made this cake for our Memorial Day celebration and it was so good. Everyone fell in love with it and asked when I would be making it again. I did change the recipe as noted by another reviewer to add sour cream instead of the lemon juice and milk mixture. The cake was so moist, I can't wait to make it again.

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Lolo

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Reviewed: Apr. 21, 2009

Delicious and moist cake. My husband is going bananas over it. Didn't change a thing, except that I used a white cake mix. As a side note, I topped this cake with banana butter icing from this site, and it is much too sweet for my tastes. Next time I'll try a cream cheese frosting, or better yet. the frosting from the Southern Red Velvet Cake recipe from this site. I call it "boiled frosting" which is the most delicious recipe for frosting I've made in 30 years.

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Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

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Reviewed: Mar. 26, 2009

this was perfect, exactly what we were looking for! it has very nice flavor... it was also simple to make which was fun. i ended up layering it with fresh whip cream and sliced bananas and everyone at our party loved it:-) can't wait to make it again.

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carter2007

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Reviewed: Mar. 6, 2009

I used the recipe Cake Mixes from Scratch and Variations in place of the butter cake mix called for in this recipe. I also added a 1/2 tsp. of imitation flavoring. I made no other changes. I poured the cake batter into two loaf pans and cooked them that way. Smells amazing. I'll make this recipe again. EDITED: If I make this again, I might cut back on the eggs or milk a bit. My loaves sunk in the middle which I think was because there was too much liquid.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 18, 2009

This was pretty good, but did not have enough banana flavor for me. I will probably look for another recipe

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Feb. 12, 2009

I was looking for a recipe to use up ripe bananas and found this one. The best find ever. I only made a few changes, I added banana cream pudding mix (I had it in my pantry, and would never make it for pudding or pie)and I used 3/4 cup milk, followed others and used 3 bananas and topped it off with chocolate fudge topping used for ice cream, I just microwaved it for 90 seconds and drizzled it over the top. Yummy! I made it for my family that consists of 3 adults and 3 children under the of 6 - Gone in 60 seconds!!!!! Thank you so much for this recipe sending it to my aunt who loves bananas!

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weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 15, 2008

I tried to make this cake twice now and both times it collapsed. It has a really good flavor and texture though. I was planning on frosting it but didn't so we ended up just eating it plain. I thought it fell because maybe I used a cake mix with pudding in it, so the second time I used one without and it still collapsed.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Nov. 3, 2008

I really enjoyed this banana cake and thought that it was very similar to banana bread. I made cupcakes with it and added miniature chocolate chips to some of the cupcakes. You don't really need frosting with this cake. It's plenty sweet and flavorful enough by itself.

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weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

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Reviewed: Oct. 20, 2008

didn't really like it, it taste alot like banana nut bread.

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maria

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Reviewed: Oct. 5, 2008

My husband really liked this recipe. I used the Banana Butter Icing, added walnuts to the cake mixture (used yellow cake mix), and made it in a bundt pan. It turned out very pretty too.

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Pat

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

Delicious, moist, flavorful banana cake. I use a cream cheese and pecan frosting. Everyone at work, home and potlucks loves it.

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Lauralee

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Reviewed: Sep. 18, 2008

Great recipe - good banana flavor and very moist (almost too moist for me, but people at work raved about the cake.) I used a yellow cake mix and drizzled it with a mix of lemon juice and powdered sugar. People loved this cake!

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bobcatt331

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Reviewed: Sep. 13, 2008

This recipe is fantastic. I have never made a banana cake with a cake mix. I made it in a bundt pan and topped it with the Satiny Chocolate Glaze. People at the dinner party loved it. I will definitely make this again.

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hoolia

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Reviewed: Sep. 7, 2008

Nice and fluffy. I used buttermilk instead of the milk/lemon juice and a yellow cake mix because it was what I had on hand. I also used 3 bananas. I made a caramel icing but think it would be better with a cream cheese frosting.

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Sep. 1, 2008

We made this cake for a family get together this weekend and it was so good! We used three bananas instead of two and added pecans to the batter. We cooked it in a bundt pan, increasing the baking time by about 10 minutes. When it was cooled, I drizzled it with Fat Free Caramel Ice Cream topping and chopped up pecans. I had three people ask for the recipe that night. We already went to the store and bought more bananas to start rippening so we can make it again!

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