Reviewed: Jul. 9, 2008

What a great recipe! Amazingly moist and sweet but not too sweet. I drizzled it with cream cheese icing and some chopped pecans (see my photo) and served it at a get-together. There was NOTHING left! I will absolutely be making it again.

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Reviewer:

Eva

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2007

This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand.

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MEAUXJEAUX

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Reviewed: Jan. 24, 2007

This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with chocolate frosting and chopped peanuts. Definitely five stars!!!

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ScreamingBanshee

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Reviewed: Jan. 21, 2006

I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor. I live in a Senior Apartment Building where we pay for a daily lunch. I gave our Head cook a copy of the receipe plus a large sample of the cake. She was very surprise afterr reading the receipe and then tasting the actual cake. I am hoping now that will one of these days she will serve this banana cake as a dessert to the rest of residents in my Apartment complex. Dave Poletti

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DAVEP1941

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Reviewed: Sep. 22, 2005

This was excellent - with and without the coffee! Very moist and wonderful flavor! I had just shy of 1c. evap milk, so topped it off with half-and-half. I will make this again often. A nice chocolate glaze on top would be a perfect addition, too.

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