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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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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Margaret

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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

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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

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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

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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

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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

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Reviewed: Apr. 9, 2008

Oddly enough, mine took the full 90 minutes to bake in the center. I used bananas which I'd previously frozen & thawed, so maybe that explains why it took so long? Regardless, it was YUMMY! A bit sweeter than necessary, so next time I'll take other reviewer's advice and cut back a bit on the sugar, and probably substitute half the oil for applesauce. Quick & easy to make up; just make sure you give yourself a little extra time for baking if you use frozen bananas.

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luluweezie

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Reviewed: Jul. 30, 2007

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!

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Lyee

Cooking Level: Intermediate

Home Town: Miri, Sarawak, Malaysia

Living In: Round Rock, Texas, USA

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