Reviewed: Aug. 11, 2008

This was Great hit at my house, My 9yr old grand daughter helped make it and loved smashing the bananas, I did ude 3 by the way, The rest was great as is, I used a 10 inch bundt pan. So I cooked it at 325 degrees for 50 minutes. I used a vanilla frosting because that is what I had on hand and it was fantastic! My husband loved it and wants me to make him another one right away.Glenda :)

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Glenda

Cooking Level: Intermediate

Home Town: Coarsegold, California, USA

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Reviewed: Aug. 11, 2008

I thought this was okay, but nothing special. I read other reviews and decided to use 2/3 c. sour cream instead of milk and lemon juice. I used 2 large bananas and baked in 2-9" layer pans. I didn't think it had a strong enough banana flavor.

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anne

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

Great cake! I used a yellow cake mix and baked in a bundt pan for about 44 minutes. I used the peanut butter glaze on this site to frost. Great combination - peanut butter and banana! Family loved this one.

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luv2cook

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Reviewed: Jul. 25, 2008

The only change I made was to use Pillsbury Banana cake mix. This was INCREDIBLE! I baked it in a bundt, and it came out beautiful, moist, excellent. My food critic husband raved!

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khakis

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Reviewed: Jul. 16, 2008

Every year I host Christmas Eve for my husband's family, and every year I get at least one request for this cake. I make this in 8" round pans and ice with a homemade cream cheese frosting. It's definitely a family favorite.

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Lisa

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: May 16, 2008

Deeeeelicious! What a treat with Caramel Frosting IV from this site. So easy too. Thanks!

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yogamom

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Delicious, moist and amazing! The right amount of everything! I love that you can use cake mix to speed things up. I used a yellow cake mix that I had on hand. It would be good with a spice cake mix. I used the banana butter icing recipe from this website and it was a hit at our family reunion! I made this a week ago and I'm already craving it again! :)

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Carrie

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Enid, Oklahoma, USA

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Reviewed: Apr. 12, 2008

This is an excellent recipe! I just took it today for a potluck, along with flan and a pound cake, and everyone at the potluck liked this recipe the best! It's so moist, and not that sweet, which is a good thing, so the flavor isn't overpowering. I followed other suggestions, such as using 3 bananas, and no lemon on the bananas. I also used a bit more milk (almost 1 cup!) than the recipe said, since i accidently overpoured in my 1c measuring cup, but that may have made the difference. Excellent!

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lana

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 7, 2008

I stumbled upon this cake one time when I had leftover bananas, and it is BY FAR the most popular cake I have ever made. My husband's friends ask for it within 5 minutes of entering our home, and there is never a piece leftover! I used sour cream instead of milk and lemon juice and used 3 bananas instead of 2. Delicious, moist, fluffy cake that is a hit with all that try it.

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Ashley

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Reviewed: Mar. 16, 2008

This recipe is so moist! My husband just loves it and says it his very favortie cake! I added cream cheese icing, but not much because it takes away from the cake. I also used 4 bananas and a yellow cake mix, bacause I didn't have a butter one.

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Kimberly

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Reviewed: Feb. 23, 2008

Got raves from party guests - truly a great cake! Made as directed except substituted buttermilk for the milk/lemon juice mixture (FYI -the lemon juice is used to sour the milk and make a substitute for buttermilk, which most people don't keep around.) You wouldn't believe it started with a box mix!

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Johnstonta

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2008

My kids LOVE this cake! I made it and they begged me to make it again the next day! I used 3 bananas. Thanks for sharing! Yum!!!

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Shelly

Cooking Level: Expert

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Reviewed: Jan. 6, 2008

Just what I was looking for! I was looking for help in jazzing up a gluten-free cake mix. The cake turned out so moist and flavorful, you could never tell it was from a box mix. Thanks, Beth!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Jan. 5, 2008

Very light and airy; not a dense banana cake. I also used the 2/3 c sour cream instead of milk and lemon juice

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Beaner

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

This cake is awesome!! I read the reviews and used 2/3 cup of sour cream instead of the milk and lemon juice. Plus, I only had a Yellow Cake Mix in the pantry...so I used that. I have added this recipe to my most favorites!! Thank you for sharing!

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Savta Sinda

Cooking Level: Intermediate

Home Town: Brazil, Indiana, USA

Living In: Cypress, Texas, USA

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Reviewed: Oct. 30, 2007

I had three over ripe bananas I wanted to use up and stumbled upon this recipe. I wouldn't consider it "company" quality, but it's a nice, quick cake to make. I used a spice cake mix, 3 bananas, and topped with a caramel glaze of 1/2 c. butter, 2 tsp. milk or cream, and 1/2 c. brown sugar, boiling until sugar is dissolved.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 28, 2007

It is a good cake. A little moist but a very good way to finish up those blackening bananas. I also add about half cup of chopped walnuts and it comes out really good.

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art67

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Reviewed: Sep. 26, 2007

easiest recipe I've done. Taste Great and was a hit with my friend and family

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Maria

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

I've made this a few times and have always had great reviews. I used 3 very ripe bananas, added 1 tsp. cinnamon, 1/4 tsp. nutmeg and used 1 fresh lemon. Using a fresh lemon instead of bottled lemon juice made a big difference in the taste. I then frosted with a light cream cheese frosting. Yummy! I baked 3 of these for a friend to take to a carry-in at her work, she didn't have any leftovers!!! Thanks for a wonderful recipe!!

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Ramona

Cooking Level: Expert

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Reviewed: Aug. 24, 2007

This was pretty good, but not my favorite. A lot of reviewers said 3 bananas, and for me, 3 made it too mooshy. I think if I were to make again, I’d use 2, but just make sure they were super over-ripe. I would also maybe add a bit of baking powder, as this was rather flat and ugly looking. And maybe use unsalted butter. Normally, I am a salt fiend, and I like to use salted butter when baking, because I like the sweet/salty combo, but this tasted like salty bananas, a little. Anyway... I’m going to give the full on homemade banana cake a try, and see if it’s worth the effort.

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