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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MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

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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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KRISTENW

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Waco, Texas, USA

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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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gretchenv

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Reviewed: Mar. 21, 2008

This cake was NOT fluffy or cake like. This tastes exactly like dense banana bread. I followed the basic directions except subbed real butter for the shortening and cut back on the white sugar slightly. After reading reviewers problems with sticking I decided to try muffins. I got 12 nice sized muffins (used liners) cooked in 18 minutes. This does have a light banana flavor. I used the Whipped Cream Cheese Frosting recipe by Tom (which was fantastic). I will continue to try banana cake recipes from this site that are actually fluffy and taste like cake.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 11, 2007

Very good recipe however I made some pretty substantial revisions... - the recipe calls for a LOT of sugar - 125g is plenty sweet enough! - we had small bananas, so i used 3. - buttermilk is not really that common place anymore, however a quick google revealed that plain yoghurt/creme fraiche and milk (50:50) mix is a good substitute - well it tasted good to friends and family! - I used a mix of margerine & butter seemed to work well as a substitue for shortening (again, not commonplace here!)

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tiggertock

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Reviewed: Jul. 9, 2007

I guess I was expecting the cake to actually be fluffy. The flavor was good, but it turned out just about as dense as my traditional banana bread.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 28, 2007

It was a good cake but the batter was thick. Right then I thought maybe I should add some more buttermilk to make it like cake batter. After eating it I should have went with my instinct because it was a little dry. Still yummy though!

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BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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Reviewed: Apr. 29, 2007

I doubled this recipe and made it for about 25 people, they licked the cake 9X13's CLEAN! Also took the advice of another review and used the cream cheese whip cream frosting and it was really good!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Apr. 7, 2007

Delicious, light and fluffy as promised! I used canola oil instead of shortening to make it (somewhat healthier). Also took another reviewer's recommendation and used only 1 cup of sugar - it was plenty sweet.

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Rebecca

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Reviewed: Mar. 12, 2007

Easy to make and had a great texture. Nice change from banana bread. Frosted with 8oz cream cheese whipped with 7oz of Fluff.

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Erica323

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Reviewed: Jan. 19, 2007

I made these as cupcakes for my daughter's monkey-themed birthday. I used 3 bananas (1 1/4 c mashed) and decreased sugar to 1 c as well as using unsalted butter in lieu of shortening (I always use real butter for baking!). They were very good and were fluffy - I wanted something that wasn't going to feel heavy like banana bread and this was it. Even with the sugar decrease they were still nicely sweet especially if planning to ice them. I also used very ripe bananas so maybe they added their own extra sweetness? Lastly this is enough batter for 12 nice, full-sized cupcakes or 18 cupcakes that are a little on the small side but since they rise so well it's not bad.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 1, 2006

this was a very yummy cake. i added an extra banana and substituted butter for the shortening. i also substituted condensed milk for the buttermilk, and it came out sweet and fluffy. and the outer bit was crispy and delicious.

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powpow

Home Town: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 7, 2006

This cake is SOO good. I can't even believe how much flavor 2 bananas gave it. It was too sweet so I will only use 1 cup of sugar next time. Beware! The buttermilk will curdle the batter upon adding it! This is normal! I threw it out and tried it again the next day with a new carton, and then realized it was fine the first time. This cake is fluffy as it claims, and has a really delicious crust. I also used butter instead of shortening and will do the same next time.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 11, 2006

wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and baked in my oven for 45 minutes. I made a 'review' mini muffin and this is outstanding. Light and airy but yet rich tasting w/the butter substitution. Made 'WHIPPED CREAM CREAM CHEESE FROSTING' recipe from this site (by Tom) and if you have never tried this frosting, it is a must. It is so addictive and is the perfect compliment to this cake, as the frosting is very light and whippy and not sickening sweet. Made a day ahead for a treat to the co-workers tomorrow. Thanks for this lovely and easy recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 1, 2006

Heavenly! Fluffy as a cloud. I, too, added an extra banana for a bit of flavor -- came out perfectly.

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FLYLITTLEFEATHER

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Reviewed: Apr. 1, 2006

I added and extra banana because I wanted a really nice strong banana flavour. Iced it with Chocolate Cream icing. Really yummy!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Oct. 21, 2005

I lost my recipe for this cake and found one for it here- BOY was I GLAD! When I make it I use cream cheese frosting to ice it. It is the best and a cake I usually have all the ingredients for. Everyone I have ever made it for loves it! I make it in a JellyRoll pan - it goes farther.

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