Wow! I love this cake. I actually made this recipe AS DIRECTED, without any changes, additions or substitutions...that's pretty amazing for me :-) This came out very light and fluffy and was a perfect snack cake, no frosting needed. What a great way to use up some bananas--definitely better than the same old banana bread! This might even be good as a layer cake with some chocolate cream cheese frosting, but I would decrease the chips in the cake if I were going to do that...I'll have to try it next time I've got some overly ripe bananas. Thanks for the recipe!

Great recipe - it came out a bit dense and thin, but since it's such a rich flavor, it worked out just fine. Used chocolate/caramel swirl chips and made up a chocolate confectioners sugar frosting. A great success that will be made again!

Awesome cake!! I took suggestions from other reviewers and baked in a 9x9 square pan for 35 minutes. My chips all sunk to the bottom, but it didn't effect the overall taste. Next time, and oh yes there will be a next time, I'm going to substitute applesauce for the butter and see how it turns out. Love the cake, but I hate the high calories.

This is the best cake I've EVER EVER had, and my boyfriend agrees...we finished the entire thing in a couple days. Definitely use baking soda instead of baking powder.

Very moist and delicious snack cake! Because of the comments about the cake not rising much, I did use the baking soda instead of the powder. Baked the cake in a 11x7 pan and it was just perfect! Sooooooo good with a cold glass of milk!

It turned out delicious. I didn't double the recipe but it was OK for me.

I made this for my roomie's birthday, since he loves pretty much any banana bread. I made a few additions/changes, but it came out wonderfully moist and yummy. I doubled the recipe and baked the cake in a slightly smaller pan. I took another reviewers' advice and used baking soda instead of baking powder and it came out perfect. The roomie really likes banana, so I used a little more than usual(about 2-1/4 cups for a doubled recipe), increased the chocolate chips to 2 cups, and used 1-1/2 cups of sugar. Needless to say, the guys were fighting over the last piece!

Absolutely delicious and highly addictive!

very good, very easy. i think it could have used a little more banana flavor. i did add a lil vanilla too.

I love this recipe, follow it to the end. Its a great way to use ripe bananas. I have also added peanut butter chips, and it's so yummy. No frosting needed, that's my favorite part. Thanks for the great recipe.

very very yummy

Awesome recipe! Very easy to make and tasted really good! Although I substituted the baking powder with soda instead, and added a teaspoon of vanilla, and I put flakes instead of chips hehe. Great recipe here guys, recommend anyone to try it!

Very good! I used 1/2 cup sugar and 1/2 cup splenda. I also used dark chocolate chips and as someone else suggested put chocolate pudding on top.

Okay, so I made some changes after reading all the other reviews, and with these changes, this cake is amazing!!! Here are the changes I made: 1 cup white sugar, 2 large bananas, 1 tsp vanilla, 1/2 cup chocolate chips, 1/2 cup butterscotch chips, used baking SODA instead of baking powder, and sprinkled powdered sugar on top after it cooled. Baked at 350 for 40 minutes in an 8x8 pan. Everything else was the same as the original recipe. The cake came out super moist, thick (not thin), and tasted delicious. I will definitely be making this again!!

Not bad. I did double the recipe and got some nice thick squares from it. Tasted pretty good but nothing out of this world.

I thought it was ok, but my husband and his friends thought it was sooooooo goooood!!!!!! they wanted me to make it again.