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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

Lyee

	Cooking Level: Intermediate Home Town: Miri, Sarawak, Malaysia Living In: Round Rock, Texas, USA
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Reviewed: Jan. 5, 2007

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.

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8 users found this review helpful

Reviewer:

Patricia


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Reviewed: Dec. 24, 2006

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.

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4 users found this review helpful

Reviewer:

KATRICK123

	Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Nov. 16, 2006

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.

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5 users found this review helpful

Reviewer:

Crazy4Chocolate

	Cooking Level: Beginning Living In: Belize City, Belize District, Belize
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Reviewed: Oct. 30, 2006

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.

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3 users found this review helpful

Reviewer:

ms. jade cooks

	Home Town: Kowloon City, Kowloon Peninsula, Hong Kong Living In: Chicago, Illinois, USA
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Reviewed: Sep. 28, 2006

My 8 year old daughter made this cake pretty much by herself. This is the first cake she has made by herself and it is absolutley awesome. She put the cake in a 10x13 pan and cooked it for about 45 mins. it's awesome. I'm proud of her and she is very proud of herself. Great recipe, easy and yummy!!

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Reviewer:

Scooby


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Reviewed: Aug. 9, 2006

really good and moist! I didn't have corn oil, so I used canola instead, and it tasted great (plus healtier too!)

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Reviewer:

jmopie


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Reviewed: Apr. 23, 2004

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.

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9 users found this review helpful

Reviewer:

Jessica


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Reviewed: Jan. 3, 2004

This cake was very good - nice and moist. However, 1 1/2 hours is too long for baking time - one hour is sufficient.

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4 users found this review helpful

Reviewer:

TYMAR


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