The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 29, 2009
I just made this tonight cause i had bananas to use, so i tried this recipe, and used Sara's alternations, plus i put a 1/4 c each butterscotch, chocolate, and PB chips, with 1/2 cup walnuts. My husband just test tasted it and said it was DELICIOUS(he's my ginny pig :) Great recipe, would definitely make it again.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 27, 2009
This is fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 24, 2009
The bread comes out smooth and very moist! I followed the other review's suggestion of replacing baking powder with baking SODA. I'm not quite sure what big of a difference it makes, but I trust her anyway. This is definitely a keeper :) Thanks for the wonderful recipe. p.s: my mom claimed its better than Starbuck's or any other banana breads she have ever tried.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2009
Wow,Such a good recipe,follwed other reviews. I had a craving for banana chocolate cake and here is what I did. I used 1&1/4 cup of flour followed by 1/4 cup of cocoa/coco powder.As per other reviews 1 cup of sugar,1 tsp vanilla,BAKING SODA Instead of Baking powder,2 big bananas. Yes thats it.... It was amazing.soft fluffy Yummy yummy cake.Will make again & again.......
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
great cake! I used 3 large bananas and baking soda instead of baking powder as other suggest. Baked in a 9" round pan. so moist and good!
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Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 11, 2009
This is really, really GOOD. I did tweak by adding 1 tsp vanilla, switching to baking soda instead of powder, upped the sugar to 1 cup and used milk chocolate chips since I don't care for semi-sweet. And since I don't have an 8x8 pan I used a 9x13 and it's definitely thin but that certainly doesn't detract from the incredible taste and moist consistency. I had two bananas and rather than measuring, I just used those and you can taste the banana. I'll get an 8x8 and use it next time but this cake would taste great no matter what the shape!
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Cooking Level: Expert

Home Town: Somerville, New Jersey, USA
Living In: Johns Creek, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 28, 2008
I tried a healthier version, and it is fantastic. Insted of 1.5 c of white flour, I used 1/2 c. white, 1/2 wheat flour, and 1/2 c. flax seed. I used only 1/c c. of sugar. I also added a bit more bananas. Perfection!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 22, 2008
I doubled the recipe, put it in a bundt cake pan, cooked 60 minutes or so. My 4 sons said they prefer this to all other cake recipes. It doesn't last 10 minutes -- they can't wait until it is cool! Thanks for sharing this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 15, 2008
Great recipe! The only problem I have is my son has stopped eating the bananas with hopes that I will make this cake again and again.
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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 4.52 star rating.
Reviewed: Dec. 1, 2008
Very good topped it off with choc icing very yummy. Only use a 8x8 pan.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 28, 2008
This HAS to be made in a different pan!!! I made this exactly as the recipe states, and it was only an inch tall, if that. The taste was good; the texture was moist. It just wasn't that thick. IF I make this again, I'll make it in a 8x8 and see if it is better that way.
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Cooking Level: Expert

Home Town: Martinsville, Illinois, USA
Living In: Roseau, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2008
I made this with Splenda and SF chocolate chips...it came out great, very moist and delicious! Will make again!
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 6, 2008
One word - Delicious! The only change I made was adding additional banana -- probably 2 1/2 cups total. Definitely comes out as a bar and not a cake but that is what I wanted. Thanks for the great recipe.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 8, 2008
I tried this recipe after I read some of the reviews. It's a very simple, easy recipe to follow and a snap to put together in a hurry. Like the other reviewers I made some slight changes. I added a teaspoon of vanilla, a cup and a half of bananas and a cup of milk chocolate chips. I used the other ingredients in the amounts listed. I also used an 8 x 8 inch pan. I had to cook it a bit longer than called for in the recipe, but the cake came out very moist and not overly sweet.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 28, 2008
I made this for my birthday and it was wonderful! I doubled the recipe and split it between two 8x8 pans. I added an extra banana to increase the banana flavor and put fresh bananas and banana pudding between the layers and used peanut butter/banana frosting found on this website to frost it! Best birthday cake EVER!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 24, 2008
I topped them with some chopped walnuts. Great with a cup of tea! Thanks Debbie!
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Cooking Level: Beginning

Living In: Ipoh, Perak, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 14, 2008
I made this into banana / chocolate chip bread. Greased a loaf pan and baked at 350 for 60 - 65 minutes. Very good. Used two ripe banana's. Baking soda insdead of powder. Didn't have any vanilla extract and it tasted just fine without it,, although I would have added it if I had it. Kid friendly.. two 5 year olds helped me make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 3, 2008
My cake turned out thin, even after applying Sara's suggestion. I'll try it again though because it tasted really good. Next time, I'll double the ingredients.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 28, 2008
YUM! I took the other reviewers advice and used baking soda instead of powder and baked it in a 9x9 pan. Thick, not too dense, super moist...my daughter said, "you're going to need to make this more often!" Great replacement for tired old banana bread!!!
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Sue
Photo by Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 26, 2008
Tasty. I followed the instructions as listed with the addition of vanilla and subbed baking powder for soda for more rise. I baked in a 8x11 pan for 30 minutes, and it was a bit overcooked. Choc chips also sank to the bottom, so next time I'll coat them in flour to keep them floating in the cake. Added some chocolate frosting when cool. Moist and tasty. Will make this one again!
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