The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
I made this cake for my coworkers...They gobbled it up. It was super moist with a very strong banana flavor. I used really 5 ripe bananas that have turned completely black and I decreased the sugar to just a cup. I didn't have sour cream so I used cream cheese instead plus 3 tablespoons of milk and I didn't add any salt. This was a really great recipe and I will definitely make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
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Reviewed: Sep. 2, 2009
Very good for a banana nut bread. I was expecting something lighter because it's called a cake and it definitely a bread, so one star off for that. I was also expecting it to be more moist because of the sour cream. It wasn't. My regular banana bread recipe (which has no sour cream) is more moist then this, so another star off for that. It's a pretty "cake" and would be nice for presentation but will not replace my normal banana nut bread recipe.
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Photo by PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 1, 2009
Would be good for morning coffee or brunch. Tastes JUST like banana bread.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 30, 2009
It was good, added the cinnamon, however my husband likes a glaze...so I made one from chream cheese.
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Cooking Level: Intermediate

Living In: Youngsville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 13, 2009
Our family cannot have sugar, so I made it with Splenda and whole wheat flour. I was wary, but it turned out delicious! More a nut bread than a cake, dense. It baked up shorter, but very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 29, 2009
You could also classify this as Banana Bread...I have made this recipe twice in the past 7 days and love, love, love it! When cooking for my family I try to use as much as possible healthy ingredients. For this recipe I used 3/4 cups of organic cane sugar, a non hydrogenated shortening, and unbromated unbleached white flour. Because I used very ripe bananas I chose to decrease the sugar. It was plenty sweet! ***Baking tip I learned in my cooking class...to avoid overcooking and drying out nut breads, shut the oven off to finish up the last 10 minutes of baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 28, 2009
Awesome! Amazing how fast it disappeared. I frosted with a basic powdered sugar icing otherwise followed the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 22, 2009
This cake is great! Easy to make and delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 21, 2009
Quick, easy and delicious. After reading some of the reviews, I decided to add a heaped teaspoon of cinnamon and 1/2 a cup of chocolate chips. As I was adding the chocolate chips, I decreased the sugar down to 1 cup. One of the best uses for over ripe bananas!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 16, 2009
Very moist and had a great flavor. I used 3 medium bananas and followed the recipe exactly. Thanks for a great banana cake recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 6, 2009
Quite yummy! I served it plain and it had a wonderful banana-e flavor. I'm still looking for the "best" banana cake but this one is very good. I would give it 4 1/2 stars if I could.
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Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 1, 2009
Scrumptious! I don't do a lot of baking anymore, but I had some over-ripe bananas and was looking for something different from the old banana bread standby. What a delicious cake! I probably used a little more banana than was called for, did not add the nuts (allergies in the family), and added a generous tsp of cinnamon (yummm). A wonderful finish to our Sunday dinner - thanks for the recipe.
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Cooking Level: Expert

Home Town: Longview, Washington, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 24, 2009
Very good- I made it exactly per the recipe. Next time, I'll add chocolate chips as others have done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 18, 2009
Excellent! I used half whole wheat flour and the kids couldn't tell the difference, also low fat sour cream. But of course I had to add chocolate chipes!! Good recipe--thanks!
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Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 1, 2009
Very moist! Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 8, 2009
Wow! This cake is awesome! It's like banana bread in cake form. It's a little sweeter (like a cake should be), moist, and not quite as dense as banana bread. In other words...amazing! I followed the recipe as written and it turned out perfectly. I omitted the nuts and added chocolate chips as someone suggested. I also topped it with the vanilla glaze from this site that other reviewers recommended (which was also excellent). The glaze added to the overall presentation and it was delicious, but this cake could totally stand alone if you didn't want to go to the extra step of making the glaze.
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Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 1, 2009
What a great recipe! The only change I made was to use 2 cups of blueberries (I love blueberries) and leave out the pineapple. Moist, OMG!!! Loved the idea of the coconut on the bundt pan. I'll make this many times and will try it with the pineapple. Great to use for a tropical theme party or just a summer dinner. Yumm!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 26, 2009
Really good! I made as is, just added some choc chips with the walnuts. I took it to a bbq and everyone loved it!
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Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA
Living In: Freeport, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 25, 2009
Wonderful cake! I made it last weekend and it was gone by the next day :) My husband begged me to make it again this weekend, I added blueberries and it turned out fantastic!
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Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 20, 2009
Great cake. Very moist and flavorful. I used a few cups of the kids flavored yogurts instead of plain(4 oz. size). Also, drizzled with store bought frosting heated a bit in the microwave over the top when cool.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA
Living In: West Vancouver, British Columbia, Canada

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