Reviewed: Feb. 18, 2010

I have now made this cake several times, and it is always a big hit in my house. I agree that it is really banana bread, not so much cake- but as long as you know to expect that it's REALLY good banana bread. One major recipe change: it only takes 45 minutes to an hour to bake, I can't imagine how dry it would be after 1 1/2 hours! Also, I don't have a bundt pan, so I use a baking tray.. a little smaller than 9 X 13. The first time I made it I couldn't find the raisins so I used "fruit bits" instead (little pieces of dried fruit by Sun Maid), and it was incredible, so I've repeated that variation. Once I made it with raisins and it was also good. I think I've always used about half white and half brown sugar. Last time I made it with half the sugar overall so that I could give it to my one-year old- it was less sweet, but still good. The baby loved it and my husband actually liked it that way, but I prefer the sweeter version. And I usually add some nutmeg, because my husband thinks everything with cinnamon should also have nutmeg, and he's the chef around here. I really love this recipe, it is so easy!

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Danielle

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 26, 2009

Good but needed frosting. I would use cream cheese frosting. The cake has the same consistancy of banana bread w/o the spices.

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Tammy

Reviewed: Aug. 31, 2009

This was a very yummy cake, Will make again, again, I cut the Baking soda in 1/2, and used the other 1/2 as baking powder. Had a bit of a time getting it out of mold, But it was worth the fight. It was so moist and yummy.

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V29578

Reviewed: Aug. 13, 2009

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.

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Jean Marie

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Aug. 9, 2009

This cake was great. I cut the cooking time to an hour and 15 minutes and it came out beautifully. I will definitely make this cake again.

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Jules

Reviewed: Jun. 9, 2009

Good cake consistancy. Very versatile cake. I would make it again but add more bananas!

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SweetSugar27

Cooking Level: Intermediate

Reviewed: May 27, 2009

My family loved this cake, it tastes great and stays fresh even after a few days! I substituted the water for fresh orange juice and added some orange zest, it gives it a real kick.

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DodisCutie

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: London, Greater London, England, U.K.

Reviewed: Apr. 23, 2009

Awesome! However: I had to get rid of the Bananas but had no Raisins so I used Chocolate Chips. Only used 1 tsp Vanilla (all I had) and a Splash of Orange Extract. Also, I used 1 Cup of Splenda/Suger Mix instead of the 2 Cups of white Sugar. Very happy with the Outcome and will definitely make again with the Raisins!

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Roxie

Cooking Level: Intermediate

Reviewed: Mar. 31, 2009

I was a bit disappointed. This really wasn't so much a cake as a banana bread baked in a ring pan. It was dense and somewhat dry in my opinion. I didn't use the raisins, but I dont' think that accounted for they dryness. I ended up having to put a glaze over top just to add some moistness. I was going to give this a 3 but my hubby liked it a little better than I did so I upgraded. If you want a cake that tastes like banana bread, then try this. But if you want something lighter and moister then look eslewhere.

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peebsy weebsy

Cooking Level: Expert

Reviewed: Feb. 22, 2009

My family wanted something sweet, I wanted something healthy and this cake was perfect! I did sub apple sauce for the oil and 1 c brown sugar for 1 c of the white sugar. Very moist with a nice flavor, but the cooking time was way off. It was done in 55 minutes! Will definitely make this again and often.

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BrashGirl

Cooking Level: Expert

Living In: Phelan, California, USA

Reviewed: Feb. 22, 2009

A 4 star recipe made to a 5 star when you add the Peanut Butter Glaze recipe from the frostings and fillings section. I did not have a pound cake pan, so I used 2 loaf pans. Baked 1 hour and they came out perfectly. Definitely consider the glaze..it really makes this cake wonderful.

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HANNAHRANDALL

Reviewed: Feb. 21, 2009

Best banana cake recipe I have ever tried. Delicious! I made this in a 9" springform pan and baking time was about 1 hour 15 minutes. Doesn't need glaze or frosting of any kind but would be good with either. For anyone with a wheat/gluten allergy, I made this recipe with gf flour and it turned out great. Fantastic recipe!

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cherie

Cooking Level: Expert

Reviewed: Jan. 25, 2009

My 6 yr old daughter made this (with very little help) for a Girl Scout bake off. It was delicious. Very moist. I used 1 cup white and 1 cup brown sugar and veg oil. Only cooked it 1 hour and even that may be 10 minutes too long. Excellent taste!

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Debbie

Reviewed: Jan. 15, 2009

Very Good recipe! I made muffins....makes a lot of batter and beware of cook time!

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chefintrainingturner

Reviewed: Dec. 17, 2008

My family gives this recipe 5 stars. They just love it. Can someone point me in the right direction for the icing recipe that was zdrizzled over the cake in the picture with the recipe. Thanks

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Reviewer:

Margaret

Reviewed: Sep. 17, 2008

This recipe is just what I was looking for! My son says it's addicting, calling it "like crack!" I had looked at another banana cake recipe on this site, and incorporated some of its ideas: I subbed sour cream for the water, used 4 eggs (to make it cake-ier), and put in chocolate chips instead of raisins. I mashed the bananas, and used whatever I had around--this time it was 5 bananas. I added more baking soda, to handle leavening this much stuff. I got a dense, moist chocolate/banana dessert. Wonderful!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Aug. 23, 2008

I made a few change in the original recipe and adjust for just 7 servings.. white and brown sugar (half and a half) baking powder 1 pinch of nutmeg oil + margarine (half and half) no wanuts It taste great!

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 11, 2008

It was very delicious.Banana makes it wet and very smooth.I don't think that was as dense as bread as some reviewers said. I cooked it for 1 hour and 10 minutes. My Husband loved my cake.

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nastaran

Reviewed: Jun. 16, 2008

I agree with one reviewer that this is more bread than cake. The crust came out crunchy and my husband just loved it. Used 1c white sugar and 1c brown sugar. Eliminated walnuts because hubby don't like nuts so added an extra banana instead. Yummy.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

Reviewed: May 8, 2008

I only used 3/4 cup of oil, and 1/2 tsp. of salt. Instead of raisins, I sprinkled 1 cup of mini chocolate chips on the top. Everyone thought it was divine!

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SNOVITSKY

Banana Raisin Cake

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