A wonderful twist I would have never thought of! This + pineapple ice cream was a great way to end the day.

I made this for a birthday work party. Everyone loved it (except 2 who didn't like pineapple, their loss!). Next time I will try it with less oil though. I did put a layer of frosting in between 2 9 inch layers with some more pineapple and bananas. Will definitely make again.

It was okay but giving the recipe the benefit of the doubt is that I didn't do something right.

i was told it tasted like banana bread with icing when I made it.

I've made this twice - once substituting 1c applesauce for 1c of oil, and once making it as stated in the recipe. Both times the cake had a wonderful flavor. I think it was much better before it was frosted. As others have said, the frosting is very sweet, and it overpowers the light fruity cake. I will have to experiment with frostings, but the cake is really lovely. Oh, and I will only make it with the applesauce next time b/c it doesn't seem to change the texture or flavor noticeably.

This is based upon the rating my uncle gave me. He had an aunt that always use to make it. He requested for someone to give it a shot and I have become the "baker" in the family and he LOVED it!

Surprisingly good. I made a few changes because I was short on ingredients but it was still perfectly wonderful. A great cake...I was told that this was "the best cake I have ever tasted" by more than one person!

This is a wonderful recipe. My Aunt always made a Hummingbird Cake that was delicious and I'm glad I have found an almost exact replica of hers. Thank You so much for the recipe!!

This cake has great flavor! It is very dense but moist. I made it in a single layar but next time I will do a double layar and try putting the banana slices in between. I think using very ripe bananas would also enhance the flavor. Thank you for sharing this recipe.

This recipe is delicious, and very similar to one I have been making for years with wonderful results!! When I make this recipe my husband devours it within hours, so I strive to make it (a bit) healthier by substituting the vegetable oil for apple sauce. I have used both chunky and smooth, and both work great, although I prefer the chunky myself. Its just as delicious, and you cut out tons of calories!

I'm addicted to this cake...even my siblings who only like chocolate cake liked this. I took reviewers' advice and mashed half the bananas, added extra cinnamon, and replaced some of the oil with pineapple juice. I made my own frosting (vanilla pudding mix, 1 1/2 cups milk, 8 oz cream cheese, 8 oz cool-whip) and filled the middle of the cake with frosting/crushed pineapple. Try this cake!

This cake is great! My husband usually goes down to the local cafe to buy a slice and he said this cake was better than theirs.I made 2 nine inch layers. I only slightly drained the pineapple. The cake is dense but moist.

I made this cake as healthy as I could: Substituted all but 1 tablespoon of vegetable oil with 1 3/4 cups lite apple sauce. I substituted eggbeaters for eggs & splenda for sugar. The result was a very dense but absolutely DELICIOUS cake. Very, very sweet so best with a cup of coffee or even coffee ice cream - to tame the sweetness. I made this as a layer cake (2 9 inch cakes). I layered smooshed banana & crushed pineapple as the in-between layer. Very very good to get that punch of flavor but be sure to thoroughly dry the crushed pineapple otherwise it gets kinda leaky. I cooked the cake at 325 in a confectioner's oven for 45 minutes. I watched it very very closely to ensure it did not burn. I topped with toasted coconut. My dad could not stop raving. Thank you.

Thanks for sharing this delicious cake recipe, Dee. I've made this cake twice. Once as per recipe and the second time attempting to copy the one a small local deli serves.To bring this recipe more in line with that of the deli, I chopped half the bananas and mashed half and added 1/2t banana extract for a more enhanced banana flavor. I cut the oil to one cup and didn't drain the crushed pineapple; added 1/4t of cloves and an extra teaspoon of cinnamon, and toasted the pecans. I used your cream cheese frosting, but toasted extra pecans, chopped small and gently pushed them into the frosting all over the cake.The result was fabulous. I'm continually being asked for the recipe.

I basically ruined this cake by burning it, having it be too thin (I used 2 8" by 8" layers), and the icing being too runny. But the taste was STILL good and 2 people asked me for the recipe! I imagine this cake would be out of this world if it were done right :)

This was so moist and flavorful and everyone loved it! Most went back for seconds. I made only two layers and baked them about 15 minutes longer and I used a different cream cheese frosting recipe that is less sweet. The batter was really thick unlike "plain" cakes but it didn't turn out too dense at all. It was just right! Thank you for the recipe. Oh, and my bananas were not extremely ripe - just a slight bit green around the tip but it wasn't a problem.