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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3 users found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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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37 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 8, 2005

Made this cake for resturant and the part owner said it was the best cake he had tasted.

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5 users found this review helpful

Reviewer:

BENNY

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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1 user found this review helpful

Reviewer:

Joelsjen

Cooking Level: Expert

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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1 user found this review helpful

Reviewer:

FLYLITTLEFEATHER

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 3/4 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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15 users found this review helpful

Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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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Reviewer:

Erica323

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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Reviewer:

Rebecca

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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5 users found this review helpful

Reviewer:

rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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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1 user found this review helpful