The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 23, 2009
I've made this recipe twice now, the first time my friend ate it all, i added a vanilla glaze which was a bit sweet, but still an excellent banana loaf.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 2, 2009
This is BY FAR the best recipie I have ever used, and very somple to make too! My family eats it up within hours! I also made this in my bunt pan and drizzled a peanut butter icing over top for a cake....supper yummy!!
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Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2009
Wonderful!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 21, 2009
I thought this was great. I made muffins out of it and they were great, not too sweet to me as some have said. I did have to add another egg as it was way to dry and I used four bananas as mine were smaller ones. I added chocolate chips to half, wish I had used them in all it was awesome! Good easy recipe, I cut way back on bake time as I was doing muffins got done quick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 19, 2008
Definitely more like bread than cake but still a very good recipe!!
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Nov. 1, 2008
So moist and easy to prepare! I replaced the 1 cup of sugar with 1/2 cup brown sugar and 1/4 cup Splenda. I used 2 very 'expired' large bananas and sprinkled cinnamon and brown sugar on top before baking. Save yourself some time and forget the baking powder and soda...just use self rising flour instead. I baked this in a glass pyrex dish lined with non-stick baking paper, so easy to remove and clean. I will definitely make this again, in fact I have some very ripe bananas waiting in the freezer for next time!
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Cooking Level: Intermediate

Living In: Caboolture, Queensland, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 5, 2008
I give this recipe 4 star. However, I suggest that anyone using this recipe can modify as follows: Instead of using sugar, add one more egg and 10grams (1 tablespoon) of granulated coffee,1/4 cup chopped almonds and 2 tablespoon of grated 90% dark cholocate. This will help those on sugar free diet or watching the calories - I personally think their is enough bananas to help the taste. Enjoy
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 14, 2008
Wow, this turned out GREAT and MOIST! I did use 4 banana's instead of 3 and added 5 teaspoons of cocoa powder. I baked it in a bunt pan and 8 minutes less than the recipe called for and my god it is moist and tastes wonderful! Thanks for the recipe. I will definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 13, 2008
Great, wonderfull banana bread, you can add a lot of diferent ingredientas. I will make a lot of recipes from this one, from banana bread to banana chocolate chip cinnamon cake, etc. This cake has the simplicity we need to expand our creativity in the kitchen. I will make 10 cakes today for a dinner at church. I'm sure they will love it.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 4, 2008
I'm not sure what happened to my cake. It turns out too dry at the outer layer but the inner layer was ok. the outer layer was dry and crispy. Can anyone help me with this matter? Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 1, 2008
What really attracted me to this recipe was the simplicity of the ingredient list - basic items which can easily be found in the kitchen! Cake turned out really yummy; I substituted about 50g of the sugar with brown sugar, and added some chocolate chips and walnut pieces as well. A definite keeper, I will be making this over and over again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 2, 2008
Hi I have cooked this cake several times and each time it is a hit with everyone. I am now given bananas just so I will make it. This is the simpliest cake I have made and tastes fab.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 27, 2008
i loved this cake!so did my family members who popped in for coffee the same day.i added flaked almonds. will have to make it again,thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2008
Fantastic recipie. I wanted to eat the whole thing but, of course, I didn't. The cake is a little on the heavier side but still wonderful. I made only a few minor changes. I used 3/4 cup sugar instead of 1 cup. Next time I will use 1/2 cup sugar. I added some chopped walnuts and some golden raisins. What a company dessert this would be dished with some vanilla ice cream. Bravo on this one. Thank you!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 13, 2008
I am very happy with this banana bread. I used 4 bananas and added a splash of milk to them when I mashed them because mine were not very ripe. I also added walnuts and a dash of cinnamon. I used to make my mom's recipe with shortening and many more ingredients which was always moist on top and dry on the bottom. This one is moist from top to bottom, not just on top. I will make again and again and next time I will add a few spices to jazz it up. Thanks for the great recipe! My husband raved.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2008
Pretty good! Didn't have enough bananas but still moist and tasty.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 27, 2007
Excellent banana bread/cake recipe. I actually did not have the full amount of banana's this recipe called for and yet it was still very moist and flavorful. I am sure it would have been even denser if I followed the recipe to a T. Could be a versatile recipe to add walnets or chocolate chips to for added flavor.
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Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2007
I added 1.5 tsp of cinnamon and handful of walnuts, used only half the sugar (and raw sugar), used 4 bananas and substituted half the flour for whole wheat...turned out great!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 2, 2007
The bestest ever banana cake. I ran out of white sugar and so I used half white half brown sugar for the first cake I made and it was delicious. Then the second one I made, I used all brown sugar....absolutely delicious. A very moist, light and fluffy cake. I finish the cake with lemon frosting once cooled.
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Cooking Level: Professional

Living In: Hervey Bay, Queensland, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 13, 2007
This banana cake was awesome! I added lots of walnuts and it turned out even better! my friends even commented it's as good as the ones you buy from the cafes! i added 1/4 less sugar too
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Cooking Level: Beginning

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