Reviewed: Jul. 10, 2005

I did not read the reviews before I made this, so my "cake" did turn out a little thin, HOWEVER, this is a really good, quick dessert. I was invited for dinner and wanted to bring something. Everyone seemed to like this. Changes I made: I used two large bananas, which equaled about 1 1/2 -2 cups mashed bananas. I used one full cup of sugar because usually banana bread isn't sweet enough. I added about one teaspoon of vanilla. I also used about two handfuls of milk chocolate chips. I don't like the semi-sweet. I had no complaints and the chips really gave a good twist to regular banana bread. With the additions, it was plenty sweet and very, very moist. I had to bake it the full 35 minutes, almost 40 minutes, due to the additions. As a rule, I always set my timer about ten minutes early because you never know about your particular oven.

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LillyJ

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 4, 2005

very good, but also very short. i recommand making this recipes at least one and a half times larger.

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MICHALH

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Reviewed: Apr. 3, 2005

I was looking for a really creamy sticky banana cake recipe, so I cut down the flour to 1 cup. It came out absolutely delicious! No problems with flatness (as other reviewers have mentioned), but I used a 9" pie pan instead. I also used a combination of semisweet and white chocolate chips.

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BELUGABUDDY

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Reviewed: Dec. 29, 2004

I helped my 8 year old daughter make this recipe herself. This is her review: "It turned out pretty good. It was a little bit flat but still tasted yummy. We added a few extra chocolate chips because I really love chocolate chips and so does my brother. I would make this again sometime soon."

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HILARYISME

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Reviewed: Nov. 12, 2004

I made this recipe as is, except for putting it in an 8x8 pan. It turned out just fine. Plenty of banana flavor, more than enough choc.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jul. 23, 2004

I thought this was a great recipe. It was moist and flavorful. I used mini chocolate chips instead(1 1/3 cups) and used a Pyrex 11x7x1.5in baking dish. A definite keeper in my recipe book!

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JELOR

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Reviewed: Apr. 8, 2004

I read the other reviews about how thin the cake was, so I used a round cake pan to make it more like a cake. This cake is okay for a quick way to whip up something sweet for the kids. Not one of my favorites but I will make it again.

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CONROEGAL64

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Reviewed: Apr. 1, 2004

We had a few bananas sitting in the fruit bowl and turning black, so I used them to try this recipe. I substitued two coarsely chopped milk chocolate bars for the chocolate chips (I like milk chocolate better than semisweet) and it was delicious. The only thing was that this cake is quite thin and flat. More like banana chocolate chip bars than cake. Perhaps if you doubled the recipe, like some other reveiwers did, it would be a little more like a cake. I will try that next time. I might also add a little cinnamon, because I like cinnamon in practically anything. I highly reccomend trying the milk chocolate chunks or chips. Wonderful flavor, quite different from semisweet chocolate. A nice variation.

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CRYSTALSTAR1

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Reviewed: Jan. 20, 2004

This is a great recipe.. I added vanilla to it a more bananas than it ask for. I also had to double it to get a good size cake.

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NACHITAS

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Reviewed: Jul. 22, 2003

All in all, this cake was tasty and very simple to make. I did not have unsalted butter on hand, so used regular and omitted the salt. I think the something missing may be vanilla extract? I did notice that, too. Mine also turned out rather thin, more like banana chocolate chip snack bars. They still tasted great, and that's what's really important, right?

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jul. 2, 2003

The second time I made it, I doubled the recipe. I also substituted buttermilk for the liquid, added 1T vanilla, and baked for 35 minutes. I sifted powdered sugar over the finished cake. It was the right size when doubled. The buttermilk makes it lighter. A very moist, tasty and easy recipe.

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Sheila D

Cooking Level: Expert

Home Town: Northlake, Illinois, USA

Living In: Morris, Illinois, USA

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Reviewed: Apr. 16, 2003

This was good...although mine turned out more like a 'square' than a cake in terms of how thin and flat it was. I went out and bought new baking powder in case that was the problem, or maybe this is how it is supposed to look. Easy, quick, and good though!

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MOOCHIECAT

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Reviewed: Apr. 8, 2003

Thought this recipe would be a great way to use up 3 leftover bananas; easy to make; baked in a bundt pan, came out wonderful; there just wasn't much taste to it; tastes like it's lacking something...

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JENNIFER31869

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Reviewed: Feb. 22, 2003

This is an excellent banana cake, moist and dense and lightly sweet. My children love it and ask for it often. I've made this cake several times and am never disappointed.

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HUSHPUPPY

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

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Reviewed: Feb. 11, 2003

I had 3 bananas that were getting ripe, looked over the recipe choices and was very pleased with this one. My husband and I both had two servings it was so good.

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POPPIN

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Reviewed: Oct. 14, 2002

This was banana bread baked in a cake pan with chocolate chips added. I don't know why I was expecting something different after reading the recipe but this was nothing special. It had a good flavor but there are better recipes for banana bread.

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Surprising Woman

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: South Weber, Utah, USA

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Reviewed: Sep. 11, 2002

I added some cocoa powder for some extra chocolate punch. It turned out to be more like a brownie but was very good. I added a peanut butter and cream cheese frosting recipe I found in The Joy of Cooking - it calls for rum and was a nice compliment to the banana flavor.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: May 18, 2002

I made this and brought it to work for a pot-luck luncheon. It was an instant hit! Very tasty and moist--and so easy to make!

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Mary K.

Cooking Level: Intermediate

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Reviewed: May 17, 2002

I just loved this cake! When it cooled, I poked holes in it, and then poured chocolate pudding on top (instead of frosting). I put it in the refrig until the pudding set. It was delicious!

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BRAEDONSMOMMY

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Reviewed: Mar. 8, 2002

Very good and very easy cake! I made this at noon, and had to ration it to make it til dinner! In fact, my 15 year old neighbor even asked me to give his mom the recipe! Will definitely make this again! Thanks!

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