Banana Loaf Cake I

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Most Helpful Positive Review

Oct 16, 2005

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!

—Lauren

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Most Helpful Critical Review

Oct 29, 2003

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.

—SMON

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186 Ratings

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Jul 10, 2003

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 =) Paradise

—PARADISE_BLEU

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Sep 29, 2006

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!

—Sarah

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Nov 08, 2003

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!

—skipper11

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Apr 28, 2003

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!

—LIZGUINI

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Sep 28, 2011

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.

—Sarah Jo

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Feb 09, 2007

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

—Jacquie

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Nutrition

Calories
189 kcal
9%

Carbohydrates
35.5 g
11%

Cholesterol
28 mg
9%

Fat
4.5 g
7%

Fiber
1.2 g
5%

Protein
2.5 g
5%

Sodium
159 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Loaf Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 189
Calories from Fat: 41

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 28mg 9 %
Sodium 159mg 6 %
Potassium 130mg 4 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 1.2g 5 %
Protein 2.5g 5 %
Sugars 20.4g
Vitamin A 3 %
Vitamin C 4 %
Calcium 2 %
Iron 9 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 8 %
Magnesium 4 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.