Reviewed: Sep. 24, 2002

Very moist, very easy and very good! I love this recipe!

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Reviewed: Sep. 22, 2002

My husband loved this cake, as did his coworkers. I'm not a banana cake person, however, the cake was very moist. I put chopped walnuts in the cake and used very little of the glaze and swirled a bit of melted chocolate chips on top for decoration. Very pretty.

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NJBAKER

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Reviewed: Sep. 11, 2002

This cake really does travel well. It's easy to make. I find the icing makes it too sweet so I skip that part completely. I also add more nuts to give it more crunch, the kids like that.

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ZBUSHA

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Reviewed: Aug. 21, 2002

I can't make this cake enough! I don't even bother making the icing anymore, my family turns into little piggy's and eat it in 1 1/2 days!

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CANDH1

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Reviewed: Aug. 18, 2002

This is indeed a great cake. After trying the recipe as is, I then made another cake with butterscotch instant pudding and substituted 3/4 c of shredded zucchini for the 3/4 c mashed banana. It too was wonderful and tasty.

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PFZLADY

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Reviewed: Aug. 14, 2002

This cake is so good it's super moist and flavorful. My husband and I couldn't get enough. This recipe is a keeper.

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N.NERO

Cooking Level: Expert

Home Town: Wrightstown, New Jersey, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jul. 15, 2002

I made this cake for a family reunion and it was a hit. My sister in law owns a restaurant and is known to be the "best cook in the family". She asked for this recipe which I considered a big compliment. Very easy, very moist and flavorful.

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OAKHOLLOW49

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Reviewed: Jul. 8, 2002

This is the recipe I was looking for, not for banana cake but for zucchini cake! Use a package of lemon or vanilla pudding and add 2 cups of shredded zucchini, 1/2 to 1 tsp cinnamon, and a dash of vanilla if you wish. I also used applesauce instead of the oil and used 4 egg whites and 2 eggs instead of four whole eggs to cut down on fat. Very moist, and very delicious!

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BALTRUE

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2002

Tried this cake for my sister's birthday. It was a HUGE hit! Instead of the glaze, I thinned cream cheese icing with a little milk and drizzled over the cake. Very light cake with a luscious banana flavor,and super easy to make.Had two requests for the recipe. Will certainly make again!

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COSMOSCHNAUZ

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Reviewed: Jun. 18, 2002

we took this cake with us to a father's day party last sunday. and as soon as we had the cake cut it was gone just as fast. everyone loved it.

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SKYE26

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Reviewed: Jun. 18, 2002

This cake was delicious. I couldn't find instant banana pudding, so I used vanilla and it worked great. I baked it in an oblong pan and sprinkled the walnuts on the cake batter before baking. I made only half of the glaze and still threw some away. Now I know what to do with over-ripe bananas!

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GRUBBSA

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Reviewed: Jun. 17, 2002

Great, easy and very moist! Thanks for a keeper

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GENE PETER

Home Town: San Clemente, California, USA

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Reviewed: May 15, 2002

Taste just like bananna pudding, just as moist!

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VANSANT

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Reviewed: May 12, 2002

I added the walnuts to the mix and took a pass on the glaze. When I was ready to serve the cake, I sprinkled it with some powdered sugar. It is a great recipe!

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Nora

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Reviewed: Apr. 16, 2002

This cake is the best!! It was so easy to make. I added chopped pecans in the batter instead of walnuts and I drizzled some chocolate glaze I had made out of chocolate chips, syrup, and butter. The cake is the moistest, and I am positive I will make this again!

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DAWNA31

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Reviewed: Apr. 15, 2002

yum, yum! This was so easy to make. I made it for my family and my fiance. They all loved it...and it made me look like an experienced baker. I melted cream cheese frosting and drizzled over top, then served with fresh banana slices with a dab of frosting. So yummy!

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HASHIMARIE

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Reviewed: Mar. 25, 2002

This cake was delicious. I used the Chocolate Glaze recipe instead of the powdered sugar icing on top of the bundt. The kids loved it! When you don't have time to make something from scratch this is perfect.

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For the Boys

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2002

Absolutely the BEST banana cake I have ever had...and it is so easy. I make mine in a 9x13 pan and frost with ready to spread chocolate frosting. One question, does anyone have any tips to keep a cake from shrinking once you take it out of the oven. It rises so nice and high while cooking, but once done and out to cool, it goes somewhat flat and shrinks at the sides. Still tastes SUPREME!!!

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