Reviewed: Sep. 19, 2009

I was so hopeful that this was going to be good. I added two bananas to the cake batter, which was pretty good. It wasn't dry at all. I used powder sugar instead of regular - that totally made sense. I just think the filling was greasy, but not so bad if it was really cold. I would probably make it without the shortening - use butter maybe - if I made it again.

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wmurphy

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Reviewed: Sep. 7, 2009

I made this for Easter dessert and my family loved it. I personally thought it was a little too dry, but everyone else thought it was fine.

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teena1015

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

How to review this masterpiece? Hmmmm....Well FIRST it's a 10 star recipe! I have made this twice now WITH the advice of using powdered sugar instead of granular. AND....I had an old banana and added that to the cake for kicks & giggles (will ALWAYS do that!). Now for the "filling"...I could NOT find any banana extract on the day I was to make this SO I purchased some Loran's Banana Cream Oil...yes the kind used for candy making...BUT you CAN add it to other things as well. I put in a DROP at a time just until I got a very "light" banana flavor and was I glad I did...it balanced out the MEGA MOIST banana cake with the not so "sweet" filling. Am I gushing? :-) It's a GREAT recipe and something different to do with an old banana or two! THANKS FOR POSTING THIS...really!

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Mar. 1, 2009

after 17 minutes in the oven, the cakes were still very battery. i had to go to the store so i told my husband to check it in 15 minutes. it was a little over baked but it gave a nice crisp on the sides. i was a little hesitant to make the filling... especially because it called for flour and there's no cooking it, but it turned out really great. i didn't add all the milk, i just kinda stopped on the consistency i preferred. it was really thick and separated the layers of the cake nicely. for something optional, i heated chocolate fudge and caramel as drizzles for my guests. they enjoyed it... even the ones that were very conscious about their weight and sugar intake. they all had a second serving.

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ernesta

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

OMG, this tastes exactly like the banana flips you buy in the store. I didn't have a yellow cake mix so used a banana cake mix & a little extra banana extract. The banana cake mix really brings out the banana flavor. And even better the next day. I will be making this again.

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Kammy W.

Cooking Level: Expert

Home Town: Paris, Arkansas, USA

Living In: Alix, Arkansas, USA

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Reviewed: Jan. 15, 2009

I loved how easy these were to make! I add a little more banana then what the recipe calls for..it brings out more of the banana goodness!

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JessieLynn

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Jan. 24, 2007

Great cake! I do agree with the other reviews though. Powered sugar should be used instead of granulated in the filling for a smoother texture. Thanks for sharing this recipe!!

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staceface

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Reviewed: Jun. 7, 2005

Very good - a hit with the kids and all at the potluck and quick to make. If you use powdered sugar as the other reviews mention, the substitution ratio given on this site is 1 3/4 c. pwdr sugar = 1 c. granulated sugar. I used granulated and had no problems, but you have to beat & beat & beat the sugar/butter/shortening for a VERY long time until the sugar dissolves, or you will have gritty filling. Maybe not the job for a hand held mixer!

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