Reviewed: Dec. 4, 2006

This was sooo yummy. I made cream cheese frosting to put on it..mmmm...the only thing I'll do differnt next time is mash up the bananas because they were kind of hard.

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Strwbrrykizzes

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Reviewed: Nov. 23, 2006

I have made this cake many times with just a few cahnges 1 cup white sugar and 1/2 cup brown sugar I also add a 1/2 teaspoon nutmeg. My family and friends love this cake.

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Bonnie D

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Reviewed: Nov. 9, 2006

Hmmm...it just came out of the oven and smells so good! can't wait to try it! I made the following adjustments. I scaled the cake down to 8 servings. Used 1 extra large banana instead of 1 1/2 banana. Subsituted margarine for butter. Subsituted 1/8 cup milk and 1/2 tsp lemon juice for 1/2 cup sour cream. I still baked it in a 10inch bundt pan, but baked it at 350F for only 20 minutes. It came out looking like a ring shaped cake. This recipe is really worth a try!

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Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

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Reviewed: Oct. 16, 2006

Good stuff. Real good. I'm always faced with bananas that are not eaten because they turn brown too quickly (nice & sweet, just not as pretty on the outside), so when I see a recipe that calls for more than one banana, I check it out... This one was a winner! Eleven people had some of mine (baked in a rectangular pan), and each person really liked it. I was the only one who thought it was a bit too sweet (I'll reduce the sugar by a 1/4 cup next time anyway). I live at an elavation of 6800 ft, so I used less leavening (baking powder instead of baking soda). Turned out great! Getting 11 people to all like the same thing is not an easy task, so I'm quite impressed. This recipe is a keeper, thanks.

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duskymom

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 8, 2006

I have made this several times--it is the BEST!!!!

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MOUSETAIL

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Reviewed: Sep. 10, 2006

This cake did not come out dense at all - it was the perfect weight and it was so tasty we didn't even need frosting. However, please check the doneness before 1 hr - mine was done in 40 minutes.

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Kristina

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Reviewed: Sep. 8, 2006

Perfect summer cake. Top with 1/2 recipe of Cream Cheese Frosting II for 9x13 pan.

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Jill Adams

Cooking Level: Expert

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Reviewed: Aug. 31, 2006

A wonderful recipe for banana cake.scaled servings to 8 and the cake was done in 45 mints.But added fresh blueberry which was well coated with flour and added at the top of cake batter in prepared pan and gently tapped it , + 1/4 tsp nutmeg+1/4 tsp cinnamon powder+some chopped walnuts personnel preferances , didnot had sour cream so avoided that .It was the most moist banana cake I have tried making and my family loved it.I had mine with a cup of coffe.love it and thanks !!!

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mantu

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2006

Banana cake? You mean 3 tonne cake; WOW was this dense. Taste is great and luckily I read other reviews before making it so I expected something heavy. Not sure if it will be made again or not. Maybe this will improve after it has aged.

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 20, 2006

this recipe was very easy and very tasty..... i frosted it with the recipe the worlds greatest butter cream frosting. Excellent. Not too sweet and just perfect

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dollz1

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

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Reviewed: Jul. 10, 2006

My mother in law has a banana cake receipe that she is guarding like the family gold but my husband craves the stuff like a pregnant woman. So I came here looking for something that might tide him over till our next family outting and he actually said it was better than his mothers. Score one for the wives. Anyway. I love this receipe. I love that we throw sliced banans in. I really think that makes a difference. We eat it plain and frosted. I always make it in a pampered chef stoneware bar pan and it comes out so nicely.

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andee

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Reviewed: Jun. 9, 2006

Haven't decided if this should be classified cake or bread - but it is great! I used 1/2 white flour and 1/2 whole wheat flour

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SDELEHANTY

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Reviewed: Apr. 21, 2006

Absolutely excellent cake- definitely more like a bread or a pound cake though. I got a lot of compliments even after I made the following substituions: used light margarine instead of butter, 2 eggs + 1/2 cup egg beaters, 3/4 cup sugar + 3/4 cup Splenda, and fat-free sour cream. The texture was a bit different but the tastes was amazing! I also used the Creamy Frosting recipe from this site to drizzle on top. Would make again.

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EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Apr. 1, 2006

This cake is quick and easy -- everyone loved it! One time, I used yogurt instead of sour cream and it tasted the same!

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vstreb

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2006

Moist and delicious. Easy to make. I substituted wheat flour for all purpose flour and added a pinch of cinnamon. Cake was done in 40 minutes .

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crissyt

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Reviewed: Feb. 22, 2006

Absolutely wonderful banana cake. Rave comments from everyone. Thanks!

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Beckymc

Cooking Level: Expert

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Reviewed: Sep. 28, 2005

very easy to make and everyone loved it, we like to heat it in the microwave for a few seconds before eating

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KSMYERS

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Reviewed: Sep. 27, 2005

Disappeared quickly. I added 1/2 tsp cinnamon.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2005

Note: With my changes I rate this recipe a 5 stars *****. With 10 bananas "past their prime" I was desperate to find a way to use them. This recipe fit the bill! This is definitely a cross between a cake and a bread, but who cares? It is delicious! I used 5 small bananas and omitted the sour cream; this was still plenty moist! I also added 1 tsp of ground cinnamon and 1 tsp of vanilla. I mashed my bananas, which wasn't hard to do considering their condition! Thanks for the post!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 25, 2005

This was the best banana cake recipe I've ever made. It was super moist. The second time I made it, I added a little vanilla and swirled in some frozen blueberries after putting it in the pan and named it Bertha's Blue-bana cake. In both cases, my company complimented how good it was and I had to pack some up for them to take home. I didn't have a bundt pan so I used an 8 x 11-1/2 glass pan.

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NANCY118

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Gramma Bertha's Banana Cake

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