Reviewed: Nov. 6, 2009

My family and I really liked this recipe. I doubled it and added a cup of blueberries, subbed applesauce for half of the butter, added 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground cloves and baked in a 9x13 pan. Like everyone else said, it is better the next day as it gets more moist upon sitting. For best banana flavour, you must use really, really ripe (almost black) bananas.

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Mrsjimmer

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Reviewed: Nov. 4, 2009

This was SO good! While making it, the batter looked a little funny and I wasn't so sure about it, but I followed the directions to a T and it was Wonderful! It only took about 35 minutes to cook in my oven. My husband is a banana bread freak, he's threatened to dump me if he doesn't have his banana bread once a week or so...and he said this recipe was Better than my awesome banana bread recipe that he loves. Thanks for sharing!!!

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Sep. 15, 2009

Easy and tasty cake! I replaced the butter in the cake batter with canola oil and used a soft, oil-based margarine for the topping. I made this recipe because I always seem to have really ripe bananas sitting on my kitchen counter and needed an alternative to banana bread.

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Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 2, 2009

Yummy and wholesome! I replaced 1/4 cup flour with whole wheat flour and added 1/2 tsp. cinnamon to the batter. I then drizzled the cake with a glaze. I only used 2 bananas and it turned out moist and flavorful. I'm not sure I like the oats in the topping (a little too chewy and crumbly), so next time I might leave them out and add a little flour instead.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 17, 2009

This was delicious! Very moist and easy to make. It smelled so good baking! I will be making this again! Great way to use up frozen bananas!

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Jun. 11, 2009

Very good. I used rolled oats which I wouldn't do again. I read about adding flour to the topping which I would do next time. Double batch didn't take very long to bake. We had it as breakfast and dessert.

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Tracy K

Cooking Level: Expert

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Reviewed: Jun. 4, 2009

Delicious! Followed the recipe exactly and it turned out great. Very moist, and just sweet enough!

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jayne

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: May 17, 2009

This uses a large amount of bananas, unlike most banana cake recipes, so it's good for using up the spotted ones that seem to pile up in the fruit bowl. The kids loved it, raved on it in fact!

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GingerBlue

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Reviewed: May 2, 2009

We Love this recipe! I doubled it and used 6 bananas as others suggested. I've gotten so many requests for this recipe. You can use walnuts or pecans. I like to eat it the next day after.

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Katie B.

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Reviewed: Apr. 1, 2009

Excellent snacking cake. Came out great. Will make again. The only revision was to accomodate for Denver's altitude. Making the second time, I didn't want the crumb topping so I made a cinnamon syrup from another cake recipe on this site poking holes in the cake for the syrup to penetrate the cake. Liked it even better without the crumb topping.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Mar. 31, 2009

My family all loved this recipe!! I cut the 1st sugar down to 1/2 cup and cut the topping in half on the second batch. Still just as good.

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BEACHBUMGALE

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Reviewed: Mar. 8, 2009

I was tired of my plain old banana bread,so I tried this recipe,and my husband can't get enough of it! It's a great use for those overly ripened bananas.I did make a few healthy adjustments though. I used applesauce instead of butter. And I also added some flaxseed in the cake and in the topping. And I used oat flour instead of white flour.

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pattyc

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Reviewed: Feb. 28, 2009

This is ok, but not as good as banana cake VI. The crumb topping need more flour.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jan. 6, 2009

I did not care for this recipe! I followed the directions. I will just stick to simple banana bread.

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mdaniels

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Malden, Massachusetts, USA

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Reviewed: Dec. 30, 2008

Very nice breakfast style cake and a terrific use for ripe bananas. I added the cinnamon to the dry ingredients of the batter and the 1 Tablespoon of flour to the crumb mixture as suggested. It had great flavor and my guests enjoyed it. Thank you!

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Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Dec. 5, 2008

This was my first attempt at making cake from scratch and it was excellent. I especially love the butter crumb topping.

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Gaix

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Reviewed: Oct. 25, 2008

This really needed some extra oomph. It was just terribly plain and bland.

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RuthieRu

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

Great recipe! Easy to make and tastes awesome. Made exactly as written, excepted I didn't use walnuts because I didn't have any.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 17, 2008

The cake part is pretty good. For those who didn't enjoy the topping.... Leave it off and drizzle a glaze made with brown sugar, vanilla and a tiny amount of water. This glaze goes crunchy when it sets and is to die for! :)

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JoelyStar

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Reviewed: Jul. 10, 2008

I made this recipe with one change and that was to leave out the walnuts (no one in my family likes them). I think it's a very average cake. It's not bad by any means, it's just ok. It IS very easy and quick to put together and it's a good way to use up extra bananas. Something different than banana bread. It's not very sweet and the oats definitely add a chewiness and heartiness to the cake. The cake part of it might actually be better with the smaller cut instant oats but the crumb topping is good as is. I doubled the cake & topping recipe and put it in a 13x9 inch pan and I would have preferred more of the crumb topping. The cinnamon is a must - it would be extremely boring without it (maybe even a bit of cinnamon in the cake part?). It almost feels somewhat "healthy" eating this because it's not actually a high amount of sugar for as much batter as it makes and of course the oats are good for you. One thing though - it's not a very attractive cake even though I know it's a coffee cake sort of cake. It's average.

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