The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 22, 2008
I have made this cake numerous times and everytime it comes out perfect. This is the one bundt cake recipes that does not overbake and get that too dark outside. I gave one to the neighbor for taking my son to school and she told him it was better than her recipe. I also tried it one day with 1 cup pumpkin and 1 1/2 tsp pumpkin pie spice and came out wonderful. This is in my favorite "gotta use the old bananas" recipe box.
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Cooking Level: Expert

Living In: Struthers, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 28, 2008
This recipe is a winner. I baked it for Thanksgiving. I did it per the receipe but without the walnuts. My family loved it. It was moist and had a robust banana flavor. Absolutely loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2008
Moist and dense, but not as dense as banana nut bread. I subbed pecans for the walnuts. Powdered sugar on top is a must. Not sure if leftovers are any good because the whole thing was gone in 20 minutes...
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 16, 2008
I substituted walnuts for pecans. This recipe turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 12, 2008
This will be my new banana cake recipe! The texture is wonderful:it slices easily, holds together well without being crumbly or heavy.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 27, 2008
Very yummy! Easy to make and used up the brown bananas. The sugar on top was plenty of sweetness. Stayed moist for two days and that's all the longer it lasted in my house :)
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Home Town: Kittanning, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 2, 2008
Awesome and Easy recipe! I replaced the sour cream with 1c. vanilla yogurt. I had a nice thick creamy batter that came together very easily and baked perfectly in the recommended time. The result was light and spongy with nice banana flavor and mild sweetness. This was my first bundt cake! I wanted to try a new silicon bundt cake pan and happened to have some soft bananas. This is definitely something you could throw together last minute but looks (and tastes) very impressive. Recommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 8, 2008
What a wonderful, quick and easy recipe. I had some aged bananas on hand and this recipe looked great. I had to substiture 6 tbsp. of butter for the shortening and cottage cheese for the sour cream, as that was what I had on hand. I also had to increase cooking time by about 10-15 minutes. I was afraid it might be 'too' moist, but it was great. Everyone loved it. I will definitely make again, and will try with the correct ingredients to see if that will be better.
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Cooking Level: Expert

Home Town: Monticello, New York, USA
Living In: Homosassa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 17, 2008
Delicious! This goes into my favorites recipe box. I served it with rum sauce and whipped cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 5, 2008
Delicious! This is a pure banana cake with great flavor. I used Splenda, about 4 very ripe bananas and omitted the walnuts and it came out great!! I also made a cinnamon glaze for it instead of just dusting it with powdered sugar as the recipe says to and it gave the little extra kick I was looking for!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 23, 2008
Lord Love A Duck - Amazing. Best Banana cake I've made in a long long time. Not dry at all! My husband doesn't like nuts, so I used coconut. Wow... This is a keeper. Thank you very much for posting it!
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Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada
Living In: Oakville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Jul. 11, 2008
The only thing I changed in this recipe was use half banana/half strawberries because I had to use them up or lose them. This was really simple to make and it smells incredible when baking. I thought about crawling up into the oven with it! The whole family flipped for this bread. It's incredibly moist and really flavorful. I'll for sure make this again, but I think I'll try half banana/half blackberries!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 2, 2008
The BEST banana cake recipe I have ever tried!! I ended up using about 1 and 1/2 cups of mashed banana, and I also added one cup of frozen Ghiradelli Bittersweet chips just before baking. My cake was baked in a "Cathedral" style pan for one hour. Perfect!! Thank you for sharing this wonderful recipe, it is so good!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 27, 2008
This was a big hit in my house. Was looking for a recipe to use up some bananas that were going brown and came accross this. As someone mentioned I added choc chips to it. Think I overdid the Banana as this was a little soft but not gooey. They weren't eating slices they were taking huge chunks lol. It hadnt even cooled and half the cake was missing. I have been informed I should make this again. Thank you for a great recipe.
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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.
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Reviewed: Jun. 20, 2008
Wonderful! I had Strawberries that were on there way out and a couple of overly ripe bananas to use up as well. Also had a bag of blueberries in the freezer. (I powdered the fruit w/ flour before adding to batter) The fruit addition to this cake made it comparable to Starbucks Blueberry Coffee Cake! Mmmm! It was a hit at my husbands work!
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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.
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Reviewed: Jun. 19, 2008
very good. PERFECT!!!
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Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 26, 2008
IS there supposed to be a difference between banana bread and cake? Because I really don't detect a difference. This was a good cake for a child's birthday party, frosted with cream cheese frosting, and I will use this as my banana bread recipe in the future.
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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: Apr. 25, 2008
Just made this a few hours ago, and already we had to try it. This cake came out as moist as could be. I did add a little more mashed bananas because I had 4 to use up, and instead of nuts I used choc. chips. I thought nuts would make it taste too much like plain old banana bread, and I wanted it to be more of a dessert. I will definately make this again. It realy came out of the bundt pan pretty. Great for company!
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Home Town: Tilleda, Wisconsin, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 20, 2008
This cake is awesome! Here's another little tip- throw in a box of instant vanilla or banana pudding. Yummo!
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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: Jan. 29, 2008
The Best! Excellent as 3 miniature loaves for 1 large pan and frozen for future use. We all love it.
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