Reviewed: Mar. 27, 2013

I give it four stars with the following adjustments: I used more bananas and next time will bake it for less time. After 55 minutes, it was overbaked and had formed a dark crust. In the future, I'll check it at 45 minutes and keep an eye on it thereafter. However, it IS a good recipe and we enjoyed it without frosting of any kind.

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Reviewer:

livzeb

Reviewed: Mar. 25, 2013

This scratch banana cake is a very good, basic starting-point recipe to leave as-is, or build upon for more intense flavor & texture w/additions: vanilla extract, nuts, cinnamon/spices, choc or cinnamon chips, streusel, etc. As another reviewer suggested, swapping sour cream w/yogurt & cutting back on sugar is healthier & undetectable w/this cake (I personally swapped & it was very good/moist!) My family enjoyed it; either way, it's good as-is, or opt to flexibly customize to one's personal preference. A truly good, withstanding recipe can deliciously adapt & welcome change, if desired. YUM & thanks again for the recipe to utilize always-browning-too-fast bananas!

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Reviewer:

stacy66

Reviewed: Dec. 29, 2012

I have tried a lot of different banana cake recipes that were not very good, but this one is a keeper. I baked mine in a 13 X 9 cake pan for about 40 minutes then frosted it with cream cheese frosting. The best banana cake ever! So moist and tasty. I love how the bananas are sliced not mashed. This will forever be my go to banana cake recipe!!

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Reviewer:

grammie

Cooking Level: Expert

Living In: Hesperia, California, USA

Reviewed: Dec. 22, 2012

Did as some others suggested and added 1 t baking powder and vanilla. Also added just a smidge of freshly ground nutmeg. I like the texture of this cake, not too dense or heavy, but still very moist. This will be my go to recipe for old bananas now. Thanks for sharing.

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Reviewer:

catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Dec. 4, 2012

This recipe made a lovely, moist, bundt cake which did not require frosting. I did, however, take some reviewers advice and I added a cup of mini chocolate chips and a cup of coarsley chopped walnuts coated with flour and I mashed the bananas. I had an ounce or two of gold rum on hand and added that as well. It turned out fabulous and I will use this in the future to use up extra bananas. We loved it.

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Reviewer:

Lace

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Nov. 27, 2012

I made this for Thanksgiving, because I wanted something different. Very good. Mine was done in a electric roaster, so it took longer than the one hour, but it was certainly worth the wait. Cream cheese frosting worked great. Absolutely will make this again.

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Reviewer:

newjan2

Cooking Level: Expert

Living In: Newark, Ohio, USA

Reviewed: Jul. 1, 2012

I made this twice, following the recipe the first time and adding a teaspoon of vanilla and 1/2 teaspoon of salt the second time. My family preferred the one with a little salt and vanilla. It's certainly a good recipe.

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Reviewer:

lazy_daze

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Reviewed: Jun. 11, 2012

I love this cake! This is a keeper and will be made often at our house.

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Reviewer:

Linda Kruse

Home Town: Herman, Nebraska, USA

Reviewed: Jun. 6, 2012

AWESOME, DELICIOUS, FANTASTIC!!!...do not change a single thing if you make this cake, it's perfect just as it is!!!

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Reviewer:

jmd19b

Cooking Level: Expert

Home Town: Proctorsville, Vermont, USA

Reviewed: May 5, 2012

Wow Gramma Bertha - this is one heck of a banana cake! This definitely IS a cake which is fabulous because sometimes banana cakes tend to taste more banana bread. This recipe is so easy to put together and doesn't require a lot of ingredients - nothing fancy, just plain good! I used 1 cup of white sugar and 1/2 cup of brown sugar and like most others I smashed my bananas vs. slicing. I also added 1 tsp. of vanilla and 1/2 tsp. of cinnamon along with a 1/2 tsp. of salt. And to take an already delicious cake over the top I added a whole bag of mini-chocolate chips! It was done in exactly one hour and turned out moist, tender and delicious! No icing needed, just a dusting of confectioners' sugar over top once it cooled. Thanks for sharing your Gramma's recipe LISAPAV!

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