Reviewed: Nov. 5, 2009

Wow, so moist and bananay! This is the BEST banana cake I've ever had! I used the Banana Cream Frosting from this site and I could hardly stop myself from eating it! Thanks for an awesome recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

coolest auntie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

This cake is wonderful! I didn't use the icing though, instead looked up a banana icing recipe and used it instead and the results were great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADDAWF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

This cake turned out fantastic! It is very moist and yummy. Instead of two pans, I made it in a bundt pan (it took 32 minutes to cook). Fabulous! And I don't think it needs any frosting - it's great the way it is!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SusieQ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

Great flavor, but the layers were really sticky and hard to frost. Maybe I should have stuck with the glaze from in the recipe (I just used a regular buttercream frosting). They were also very flat, almost like banana-flavored pancakes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate528

Cooking Level: Intermediate

Home Town: Munster, Indiana, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

This turned out actually pretty good. I did go thru the other reviews. My only changes were, I did cut back on the sugar to a little over 1 cup. I did add 1 teas of apple pie spice, and added 1/2 teas apple pie spice as well, to my own cream cheese/10x sugar glaze with a little white vanilla. I used cake flour instead of all purpose, but I am sure using all purpose would have been fine as well. Good job!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Denise

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2007

Very very good cake, I made this with whipped cream cream cheese frosting, also on this site, and used walnuts. It was delicous.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Ashley_S

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

VERY GOOD AND EASY TO MAKE. USED A 9 X 13 PAN TO SVE TIME, ADDED CINNAMON AND NUTMEG TO MAKE IT SPICY. VERY GOOD WITH CREAM CHEESE ICING.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cappell78

Cooking Level: Expert

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2006

This is one of the best cakes I've made. Once I made it for my friend's surprise baby shower and she swore that it was her mother's recipe. Needless to say, she was very pleased with the results and couldn't say thank you enough. I'm definitely saving the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Yvette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2006

I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 minutes at 350, and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas), so I know it wasn't that. I didn't overbeat, so it wasn't that either. The egg whites were folded in gently, so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round, but not as cupcakes. I'm really sorry, but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

MHENSON

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2006

I will make again and again. We all loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jannet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2006

This recipe is fantastic. I would also recommend reducing sugar to 1c because with the full amount the cake was VERY sweet and sticky when cooled. Also used walnuts instead of pecans.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

isobel23

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2006

cake is good and does not need frosting. I did everything as stated except I add only 1 cup of sugar and still tasted good and I also made it in a bundt pan.baked approx 40 min.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

EdnaC3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2006

I made this and only used 1 cup of sugar for a 9x13 pan. It was still plenty sweet, moist, and full of flavor. I used a cream-cheese frosting (1 8oz cream cheese, 1 stick butter, and 1.5 - 2 cups powdered sugar) and added two teaspoons of lemon extract (I ran out of orange) to the frosting instead of vanilla. I toasted walnuts (only nut on hand other than boyfriend) and then stuck them into the frosting. Next time I will try it without separating the eggs to see if it will be as good and save time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2006

I loved how moist this cake turned out, it was so delicious and full of flavor. The frosting was just ok, next time I think I will make it with a cream cheese frosting. It is definitly a keeper though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2006

I have been looking for a Banana cake recipe for a long time. I made this cake as a test for a group of friends it went over fabulously. I used the Cream Cheese Frosting II with it. All my testers said this cake was the best, it's moist and delicious,they loved the cream cheese frosting. This recipe is a keeper for sure.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SAFTAHBEAR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2006

Wow, was this cake good!! This was the same recipe my mom had in her recipe file, except hers called for shortening. Now I have it online! I HIGHLY recommend the icing she uses: 1 stick melted butter or margarine, 16 oz. box of powdered sugar, 1 mashed banana, 1/2 cup chopped pecans. Cream butter until fluffy, gradually add powdered sugar, and beat well. Beat in mashed banana. Stir in pecans. WOW! The cake looks so impressive with pecan halves pressed on the top outer layer, too. Thanks for the recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2005

This recipe is so wonderful. I liked it some much that I made it for my wedding. The cake is so moist and has just the right amount of sweetness

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VMO81501

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2005

I make banana bread alot, but I was wanting something different with banana's. I had never had banana cake,it was great and my friends raved about it. I did not have wipping cream for the icing so I made a cream cheese icing. It is sort of like carrot cake but with banana's. This recipe is a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CYNDISRECIPES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2005

Very very tasty. I used regular milk because I didn't have buttermilk, and half walnuts and half pecans because that's what I had, and it still came out great. My boyfriend loved it. He took the pan to work and everyone devoured it!

Was this review helpful? [ YES ]
5 users found this review helpful