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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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: May 24, 2007

very tasty, wonderful!

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MICHELLEGACEK

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Reviewed: May 22, 2007

This cake won first place at a church dessert contest. I added chopped toasted pecans to the batter,baked in a bundt pan, and topped with a carmel glaze.Had lots of request for the recipe.

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NURSE WENDY

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: May 18, 2007

This is a great, easy cake to make in a hurry. My husband is obsessed with it and insists on eating it once a week!! I also use banana frosting made with banana cream pudding mix and a small carton of cool whip and it really makes the cake!

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mecaroline

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Reviewed: Apr. 19, 2007

This was a whole lot of yum, and not much effort at all. The only change I made was I added one additional banana to what the recipe called for. I topped it with a cream cheese frosting and it was simply divine! I will definitely use this recipe for my leftover bananas from now on.

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Apr. 4, 2007

I made this for a pot luck and everyone climbed all over each other to get to it! Absolutely yummy!

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MNGIRL1

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Reviewed: Feb. 24, 2007

This cake was so good. It was really moist and the texture was nice and fluffy. I used three bananas for more flavor and frosted it with Cream Cheese Frosting II from the frosting section of this recipe site. Extremely good !!!

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

Since I always bake from scratch and turn my nose up at box cakes,I was sure this one would also be another failure. Boy, was I wrong!! I added one extra small banana and topped it with cream cheese icing (neufchatel, really). Baked it for exactly 35 min, turned out nice, moist, flavorful, quite good, no strange chemical flavor. I can't believe this came from a mix! I will definitely be making this again! Many thanks.

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Lou

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Reviewed: Nov. 28, 2006

I was able to make 26 large yummy cupcakes. The only thing I would change is the amount of bananas. It was a little too subtle of a banana taste--I would recommend 3 bananas to anyone who really wants to taste the banana. Thank you!

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Cupcake8674

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Nov. 19, 2006

Perfect, exactly what I was looking for. A quick, tasty, moist cake, that is much easier to make than banana bread. I used 4 very ripe bananas and they worked, however I may use 3 next time since it was just a *bit* too moist.

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Carla B.

Cooking Level: Intermediate

Living In: Frankfort, Kentucky, USA

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Reviewed: Nov. 18, 2006

Good cake-- very moist and flavorful. I subbed the same amount of sour cream for the lemon juice/milk mixture and added about 1/2 tsp cinnamon. Made a quick caramel frosting found elsewhere on this site for the top and got great reviews. Will make this again.

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SVARNES

Cooking Level: Expert

Home Town: Toccoa, Georgia, USA

Living In: Palatka, Florida, USA

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Reviewed: Nov. 17, 2006

According to my mom, "These are the best cupcakes I have ever tasted!" and my dad also had high praises for them, even though he does not have a real sweet tooth. I used vanilla frosting, because I couldn't find a caramel one in the store, and didn't want to make one, but to me, they tasted even better plain. Delicious!

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NASEEMAT

Cooking Level: Intermediate

Home Town: Jackson Heights, New York, USA

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Reviewed: Nov. 6, 2006

I made this recipe as a Sunday School snack and it was all the rave, everyone wanted the recipe!! Turned out great, really moist and simple. I made a few changes: left out the lemon juice, I didn't want a lemony taste, threw in a half a banana more, an extra teaspoon of vanilla and a little cinnamon...also, I had to cook it a good 10-15 minutes longer than directed and it was still super moist. Thanks!

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memergayle

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Reviewed: Oct. 25, 2006

I LOVE THIS CAKE! It is the first banana cake that was more like cake than banana bread. It has a nice delicate fluffy texture just like cake. It is so easy and tastes fantastic. My favorite way to eat this is to poke it with many holes when it comes from the oven and pour warm pudding (vanilla or butterscotch) over it. The holes fill up with pudding, and there is no need for frosting, but it tastes wonderful with a scoop of vanilla ice cream!

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 7, 2006

Fabulous recipe!!! I didn't have a box of butter cake mix, so I used a yellow cake mix. It was great!! I used one of the suggestions to serve with a cream cheese frosting, so I found one on Allrecipes and it was very good. I used a bundt pan and had to cook it about 20 minutes longer. This one is a keeper.

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AnitaV

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 3, 2006

This was fantastic. I now have to make it for my mother and my husband every year for their birthdays. I used three bananas, and instead of caramel frosting, I combined vanilla and cream cheese frosting, then topped with some shredded coconut. Delicious!

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emlv

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Reviewed: Sep. 25, 2006

I have been wanting to try a banana cake recipe for a while now. Specifically one with a caramel frosting. I made this one using the golden butter cake mix from Duncan Hines and it turned out absolutely wonderful. I made it two ways as I had two boxes of mix that I wanted to get rid of. I did a layer cake with caramel frosting and a bundt cake with ganache poured over it. I wish I could give it a better rating because this is one of the few cakes I have come across that need no icing at all, I found I prefer it alone although everyone at work loved it with the caramel icing. It's absolutely perfect. DON'T under any circumstances add banana creme pudding mix to it (like I did for the bundt cake). It's cake, but it takes away from the banana flavor. This recipe is perfect just the way it's written. Thank you for sharing it Beth.

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DivaJojo

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Reviewed: Sep. 18, 2006

This cake is the best. I made it for the neighborhood cake walk and my neighbors loved it!! She suggested I enter it in the fair!

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pfox

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

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Reviewed: Sep. 17, 2006

I exchanged the butter cake with a spice cake mix thinking it would be a nice update. I was wrong. I'll try it again with a butter mix like recommended

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Aug. 19, 2006

Fast and easy. Very good, moist cake. Made it as directed except substituted 1/2 cup egg substitute and 1 whole egg for the 3 eggs. Also made it as a bundt cake, had to cook 10 minutes longer. I frosted it with cream cheese frosting. Will definitely make it again.

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RCA

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