Reviewed: Nov. 25, 2011

I made this exactly to recipe. Good taste but WOW, it is so NOT fluffy! I built a layer cake with 2 different rectanglar pans so it looked like a Mayan ruin and my 19-year old son said, "And it even has the texture of stone."

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Reviewer:

Roberta

Reviewed: Jan. 1, 2011

The cake that emerges from this thick, viscous batter is surprisingly light and mouthwatering. My only change was to put the bananas into a food processor for a bit to smooth the batter out. I wanted something that I could create a chocolate covered banana cupcake with and this is the perfect base! I would recommend to anyone!

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Reviewer:

bunnycakes

Reviewed: Nov. 7, 2010

Just made this tonight. Yum yum yummy. I followed the recipe to the "T". Added 1/2 cup chopped walnuts and didn't frost it. Baked it in a 13x9 glass pan for 31 minutes. My husband loved it. He was the one that made me search for a light and fluffy banana bread - this was perfect.

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Reviewer:

Joannei

Reviewed: Jul. 31, 2010

Was looking for a banana cake recipe that wasn't dense. This was it!! Very light and moist. I added a few semi-sweet choc chips and reduced the sugar to 2 cups. Honestly I think I should have used 2 1/2 c. of sugar. But the choc buttercream icing added enough sweetness. I doubled the recipe and actually made 3 9" rounds. I only needed 2 so my family ate the other 9" round for a snack. This is definitely a keeper!!

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Reviewer:

Mary

Cooking Level: Expert

Reviewed: May 4, 2010

The only problem with this recipie is that I can't stop eating it!!!

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Reviewer:

julie

Reviewed: May 1, 2010

VERY yummy! It's the fluffiest banana bread/cake I've been able to make - most of mine are very dense. This isn't as light as, say, a boxed cake, but for a "from scratch" recipe, it's quite light. (I made it per directions except added 1 more banana and used a 9x13 pan. Also just plopped whipped cream on top instead of frosting with it.)

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Reviewer:

My Husband's Wife

Cooking Level: Intermediate

Reviewed: Dec. 29, 2009

I love this cake. It has great texture and taste. I substituted butter for the shortening, and decreased the sugar to 1 cup. It turned out perfect. Very light and fluffy as the name implies, with a wonderful banana taste. This one is a keeper. I will definately make this again.

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Reviewer:

Sandra

Reviewed: Feb. 12, 2009

This was wonderful! Light and fluffy, and full of flavor! Not sure what the problem was with the others that thought it was dense. I didn't change a thing, made it exactly the way the recipe said to. Delicious. I made two heart shaped cakes, and I will be sending one with my daughter to school for her class party tomorrow. Wonderful recipe, thank you for sharing!

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Reviewer:

MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

Reviewed: Sep. 12, 2008

I agree with GodivaGirl on this one...it was very dense and not fluffy at all. I did double the recipe, and maybe could have used even more buttermilk than the recipe called for to make it more fluffy, but I was really hoping for a light, banana flavor. Maybe next time just a white cake with banana flavoring will be what I was hoping for.

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Reviewer:

KRISTENW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Waco, Texas, USA

Reviewed: Aug. 21, 2008

Great cake! I used a whole tsp of bkg soda as mine was a little old and questionable. I layered the cake with sliced bananas and whipped cream and frosted the outside with cinnamon whip cream and sprinkled it with mini chocolate chips. I added some cinnamon and nutmeg to the cake as well. The 4 boys and hubby scarfed it down. A nice change from chocolate cake all the time.

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