Reviewed: Jul. 29, 2008

Yum Yum Yum!!! I love the moist texture and the rich flavor. Thank you for posting such an exquisite and delightfully, sinful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eastcoast_diva

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEETJ95

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMINABMW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OBOEWANKENOBI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sham

Cooking Level: Beginning

Living In: Gombak, Selangor, Malaysia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MllePandora

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: San Pedro, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2008

Absolutely delicious and highly addictive!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dlandgirl

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMERICAN1821

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

very very yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

franfranzan

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Skinny Map

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amhoba

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

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!!

Was this review helpful? [ YES ]
123 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chicklet

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

We love this cake! My husband really likes it. I've made it about 3 times now, the last time I made it, I added about 3/4 cup sour cream and baked it in a loaf pan instead of square. It was more like bread that way and easy to slice and eat for a snack. I will always add the sour cream from now on. It made it better than the original. Warning, this stuff is addictive!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michelle P.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

A great recipe. I was afraid as I was making it that there wouldn't be enough batter for the 9x13 inch pan, but there was! It turned out very yummy. A keeper! Thank you for the recipe :)

Was this review helpful? [ YES ]
3 users found this review helpful