Reviewed: Oct. 23, 2009

This was so go I had to send it to work with my husband as not to gain 5 pounds, I did healthy it up a bit. Cut sugar by 1/4 cup, used 1/2 cup unsweetened yogurt and 1/2 cup light sour cream instead of the 1 cup sour cream and substituted 1/4 cup of the flour as whole wheat flour. It didnt have to back the full hour with these changes about 54 minutes. topped it with a light cream cheese glaze. YUM

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nettie H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

very very good cake...very moist and full of flavour. I put in less sugar because my dad is diabetic, and added vanilla essence. Also because my oven cannot be set to 175 degrees C, i set oven temperature at 180 and baked for about 50 mins. it came out wonderful! just make sure to watch the timing, because you may not need the full amount of time stated in this recipe to get that lovely golden brown colour on the cake. Advice when serving to cut away the crust around the sides because it tends to get real dry

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

crazybaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

Very good cake...Moist and certainly Heavy in density. I gave it a 4 star rating, only because I added afew suggested changes. Walnuts, afew Choc. Chips and vanilla. I think the best added suggestion was to add cocoa to 1/3 of the batter, and marble it into the banana batter. It gave the cake a very interesting flavor, and not at all too sweet. I would not consider this to be a "bread" at all,,,more of a pound cake. Well worth trying.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2009

This was an easy recipe, and overall really good. However, it was more bread-like. I wanted to try this as-is the first time, but now will try again with some suggesed add-ins from other reviews. It's worth trying!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bron67

Cooking Level: Beginning

Home Town: Kalamazoo, Michigan, USA

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

This cake is the best by far...followed the recipe closely and it couldn't have come out more perfect. Very moist...not too sweet!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

heatherb

Cooking Level: Beginning

Home Town: Jefferson, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

This wonderfully scented hearty moist cake was gone before it was cool, I had 5 ripe medium sized bananas to use up so I dropped it down to just 3 eggs. I added a tablespoon of vanilla and a dash of cinnamon. I also cut the sugar a bit and used a half cup each of white and brown sugar. I baked it 50 minutes and checked with a toothpick, 45 might have been ok too. It was perfect spread with soft real butter as the "frosting" like bread. Thanks to Gramma Bertha

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mindys Mama

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

So - I made a measuring mistake and added 6 eggs (used egg beaters) instead of 4 but it still came out great! I frosted it with a whipped cream topping and sprinkled some walnuts on top. It was beautiful and delicious. Not too much like banana bread - had a nice cake texture. I'm going to try it again with splenda next time to see if I can make it even more low cal. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LORI2573

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

I remember my mother had a friend named Bertha, and she used to make Banana Cake for us. My mom got her recipe, however, when my mom passed, the recipe went to my sisters, whom never would give it up to me. So, I thank you very much Gramma Berhta's granddaughter for putting it on here. You've answered my prayers. I will treasure it always. Love this comfort food. it brings back many good memories.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEZERACT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

As I was saying to a friend, any recipe made by someone named Bertha HAS to be made by me. It's GOT to be good. I did throw in a tsp. of baking powder and a half tsp. of salt. I didn't have quite enough chopped bananas, so I took what was left of a pound of organic strawberries, chopped them up and threw them in, too. This took about an hour to bake, give or take, and it came out moist and fluffy. I didn't have any with the family, but judging by their faces and lack of conversation at the table, they enjoyed this. I DID NOT make a glaze for this. This one's a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

I live in Colorado and this comes out perfect here. I made it in Illinois for my parents and it came out similar to playdoh. ??? Where does this recipe originate geographically and has anyone else had a similar experience? Otherwise, this is drop-dead great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LJTOOTS

Cooking Level: Expert

Home Town: Alton, Illinois, USA

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2009

This is an unbelievably good cake. I added vanilla and semi sweet chocolate chips (next time I think I'll add milk chocolate or peanut butter chips and an extra banana). I baked mine in a 9x13 pan and added a cream cheese frosting on top. I already had everything in my pantry except for sour cream. It was so much more moist the next day and all I can say is that it tasted amazing (everyone I gave it to at work agreed) and I loved how simple it was. Give this a try, you can spice up the recipe however you like, but be sure not to over-bake it or it will be too dry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Catherine

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

Great recipe..it's quick, easy and I added a butter cream glaze to make it a little sweeter. I am making it for the third time. Everyone loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SANRICHARD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

While the flavor of this is good, it too closely resembles a bread. My husband asked why I frosted the banana "bread". Will just stick to my old banana bread recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2008

This was just what I was looking for! I did make some simple modifications based on suggestions from other readers and added some cinnamon and vanilla. Since I wanted a strong banana flavor, I added 2 extra bananas that I cut into thicker slices and folded in. Frosted with banana cream cheese frosting and it was a great birthday cake for a banana-bread loving husband!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shinyredstar

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Tempe, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

My husband actually said this cake was 'too moist'. I added nuts and I thought this was a bit better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cherylW

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

5 stars made with the following alterations: an extra banana, 2 mashed and 2 diced, 1 tsp of vanilla, 1/2 tsp baking powder (to lighten) and 1 tsp cinnamon. The texture is dense and intensely moist. The sliced/diced bananas make for a nice burst of banana flavor, and set this cake apart from the norm. Be aware that this recipe does not rise very much. Essentially what you see when you turn the batter into your pan is what you'll get. But the flavor is satisfyingly homey and it will keep for at least 3 days. Be sure to cover with an inverted bowl to keep it airtight.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2008

this is a great recipe, I modified it slightly by using only 3/4 cup sugar and 4 very ripe bananas. I also added 1 tsp salt and 2 tsp vanilla. The bundt pan works wonderfully for this recipe! I would definitely make this recipe again. Thanks for sharing this one!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

peggy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2008

Delicious! I was planning on putting on some powdered suger icing but the cake disappeared before I could get the icing made!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sandy S.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Used this recipe to make cupcakes,baked them for 40 minutes,also added 1 teaspoon of vanilla.Decorated with a cream chesse frosting

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J P

Cooking Level: Expert

Home Town: Oakdale, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

Didn't have any sour cream, so I added 1/4 cup of heavy cream instead. Thus, it's my fault that this came out more like a dense banana bread than a cake. Will try again when I get some sour cream. Made the whole house smell wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful