Recipe by Sandi
"This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
very ripe bananas
What a success!!! This recipe was delicious. I didn't have any 'over ripe' bananas, so i used 4 instead of the recommended 3. I also covered the top with foil for the last 15 minutes which slightly steamed the loaf and made it deliciously moist!! Will be making this one again very soon!
I make banana bread all the time and I'm always looking for a new banana bread recipe. This one is not it.
"Banana Cake" is misleading because it did not have a cake-like texture to me. It was yet another average bland banana bread recipe. The exterior gets too overdone and brown while the inside was rather dry. This is not a recipe that is different enough to stand out among all my other banana bread recipes.
The banana bread is delicious!
With the 1 cup of sugar, i halved it using half
white sugar and half brown sugar and it came out yummy! Definitely make this again =)
This banana bread is awesome! I used 4 bananas, and added about 1/2 tsp. of cinnamon and a couple of handfulls of chopped walnuts. I did have to bake it for about 1 hour and 10 minutes, but it was well worth the wait. I took it out of the oven about 20 minutes ago, and it's almost gone! Great recipe!
What a great recipe. I've never had banana cake, and to me this tasted just like banana bread--which is exactly what I wanted. It had a great banana flavor, and was perfect for breakfast. I also cut down on the sugar (to about 3/4 a cup) and it was perfect for my taste. Thanks for a great recipe!
I have been making banana bread/cake for about 25 years and this is the best I've ever found. My kids (4 & 5) love making it w/ me - it's a great kid friendly recipe. If I serve it for breakfast I serve it as is, sometimes w/ butter. For dessert I make a powder sugar or cream cheese glaze (depends on what I have on hand) and pour on top of it while it is still warm (not hot)- this is my husband's favorite way to eat it. The glaze makes it more of a "cake" but still not overly sweet like regular frosted cake. Thank you Sandi for a great recipe!
Tasty! I made one change--I cut the sugar back by half. I had a two-pack package of Nature's Valley Oats and Honey that I crushed up and sprinkled over the top before baking, just to use it and get it out of my pantry. I'm glad I cut the sugar by half. My bananas were really ripe, if I hadn't it would have been way too sweet. Nice basic banana bread recipe. I got 12 medium sized muffins out of this recipe. 350* for 20 minutes was just right.
Absoluiely Delish....made a few changes but this must be the best banana bread I ever ate, Used half whole wheat flour and added pecans, used half spenda instead of all sugar, will cut down on sugar next time, thought it was a tad bit too sweet, thanks for a great recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Loaf Cake I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the simple secret to super-moist banana cake.
Watch how to make this easy and fast banana cake.
See how to make a 5-star pineapple upside-down cake.