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Reviewed: Feb. 24, 2008

Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking.

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Reviewer:

mayura

	Cooking Level: Intermediate
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Reviewed: Feb. 21, 2008

5 stars for the caramel sauce/frosting, 4 for the cake. I made the cake in a 9x13 pan and just used the caramel as a sauce to drizzle over it. I used lite soymilk instead of the evaporated milk and the flavor was still awesome. I used 1/2 WW and 1/2 AP flour for the cake portion, subbed oil for butter and flax for the eggs. Still a very good cake.

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Reviewer:

FRAMBUESA

	Cooking Level: Expert
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Reviewed: Jul. 22, 2007

WOW, is this sweet! Too sweet for me, although my husband loved it. I think I'll add some salt to the caramel frosting next time, to achieve more of the sweet/salty balance I associate with caramel. Other than the excessive sweetness (which is just a matter of personal preference), the cake was very good - moist and extremely flavorful.

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Reviewer:

Lisa Puma

	Cooking Level: Intermediate Home Town: Huntsville, Alabama, USA Living In: Athens, Illinois, USA
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Reviewed: Jun. 6, 2007

I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well)

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Reviewer:

foodaholic

	Cooking Level: Expert Home Town: Mcrae, Georgia, USA Living In: San Jose, California, USA
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Reviewed: Jan. 24, 2005

I followed the recipe but I must have done something wrong as the cake was very dry. I don't think I'll try it again.

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Reviewer:

PAULINECB


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Reviewed: Oct. 11, 2004

I made this cake according to the recipe, but added a chocolate ganache between the layers. It was great!

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Reviewer:

LORILYNH


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Reviewed: Mar. 3, 2003

I made this recipe with my exchange student and it turned out wonderful! I'm sure it would have been even better if I'd had a candy thermometer for the icing but, hey, it still worked out. It was great even a couple days after and I'm not sure about after that because it became very addicting.

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Reviewer:

LOSHMOE

	Home Town: Columbus, Ohio, USA
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Reviewed: Nov. 13, 2002

This cake is absolutely moist and delicious! It looks quite professional and tastes even better the next day. I made it yesterday and my family are ready for me to make another one. My 2 1/2 year-old loved the frosting.

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Reviewer:

SHAWNAK


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