Reviewer:

Reviewed: Jul. 31, 2012

I love this cake. The banana flavor is nice and it's not to sweet (I can't handle things that are too sweet). I took out the nuts and used Greek yogurt since it was all we had, and it turned out amazing. Crunchy on the outside and moist inside. I'm sure it will become a new brunch favorite around my house.

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37 users found this review helpful

Reviewer:

LizziBear23

Reviewed: Dec. 20, 2012

I was out of plain yogurt so I used some pina colada yogurt and it was wonderful with the little bits of pineapple big hit!!!!

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32 users found this review helpful

Reviewer:

ANNEMILY

Cooking Level: Expert

Reviewed: Dec. 4, 2012

This is a nice, moist cake...not too sweet. Great served warm with a bit of butter!

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6 users found this review helpful

Reviewer:

angelicrendon

Reviewed: Jan. 2, 2013

This cake is just wonderful! It is moist and has a wonderful flavor. My family absolutely loved it. This cake was eaten quicker than any cake I have baked in a long time! It is also inexpensive to make. I will be making this cake many times!

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3 users found this review helpful

Reviewer:

karriadkins

Reviewed: Feb. 27, 2013

Excellent moist cake. Trying to cut down on sugar, and 3/4 c works here.

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2 users found this review helpful

Reviewer:

evie

Reviewed: Jan. 31, 2013

Nice moist banana cake. Has the taste and texture of banana bread. I poured half the pan without nuts and then added pecans to the other half. My family enjoyed this cake and it disappeared quickly. Thanks Savoy Rouge for sharing your recipe.

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2 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 27, 2013

Yum! Used white whole wheat flour because that is what I had on hand and had to leave out the nuts due to allergies so I subbed mini chocolate chips. Great cake, thanks for sharing!

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1 user found this review helpful

Reviewer:

momof4

Reviewed: Mar. 31, 2013

Very good! Moist too, but if I baked this for 50 mins in my oven, it would be burnt cake.. I used nonfat greek yogurt, one cup of white all purpose flour, and one cup of wheat flour, and about 3/4 cup of sugar. My husband likes this too which is good because I'm always baking with bananas! I love them and after they are too ripe to eat, what better way to use them up than making something delicious like this cake? It's a diet breaker. LOL.

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