Recipe by Ladan
"This cake is good for year round."
Watch video tips and tricks
1 1/2 teaspoons
This is great. I used 1 c white & 1 c brown sugar as suggested by other reviewers. While eating it, I thought it might taste even better with pineapple. My second try I used 2 bananas & 1 cup pineapple. I also used the pineapple juice from the can instead of the water. My family usually calls me Deborah, referring to Raymond's wife who can't cook on 'Everybody Loves Raymond'. Everybody loved this. My sister-in-law asked for the recipe. When she made it she omitted the salt & 1/2 the oil & it was still very good. The best.
Good but needed frosting. I would use cream cheese frosting. The cake has the same consistancy of banana bread w/o the spices.
I made this cake for my daughter's 1st birthday, since she is a big fan of raisins. It was delicious! I did follow the other reviewer's advice and only baked it for an hour - that was sufficient.
DELISH ! As Rachel Ray would say ! NO words describe it better than this. I use vegetable oil because that's all I have in the house at the moment. I didn't have any ground cinnamom. I only have cinnamon powder so I use 1 1/2 tsps and I also had to bake for 1hr mo minutes, 40 minutes wasn't enough. But I am in a very humid climate. So Maybe that why. I would defintely make this one again.
I loved this recipe. I only baked it for a little over an hour although I did set my oven timer for 1 1/2 hrs. I stuck a knife in to test for doneness at the 1 hr mark and the knife came out clean but I let it bake for another 10 minutes just to make sure, I don't know. Delicious cake, freezes well. Just warm frozen cake slice in microwave for 30-40 seconds and yumm!
My family loved it. I was a little disappointed. It was pretty dry on the outside and took forever to cook on the inside. It tasted more like a bread than a cake. I did pour a little rum sauce on top, which added a nice kick.
This cake is SO delicious! I have a 5 month old, so I don't have a lot of spare time for baking -- however, this recipe was so fast & easy to make. I did not have walnuts on hand, so I substituted a nut topping mix (finely chopped peanuts & pecans), which came out wonderful. The raisins are a nice change for regular banana cake. I agree with the other reviewers about cooking time: 1 hr is definitely too much. I only had to cook it for 40 mins. A great busy-day cake! I will be making this again.
The first time I made this cake it had a lingering baking soda taste that was unpleasant. The second time around I omitted the baking soda and used 1/2 a tbsp of baking powder instead. The cake was much better. I reduced the baking time to an hour and 10 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Raisin Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 441
** Calories from Fat: 179
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the simple secret to super-moist banana cake.
Watch how to make this easy and fast banana cake.
See how to make a moist, delicious pistachio cake.