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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Reviewer:

crystalsnow

Reviewed: Mar. 5, 2013

Nothing special, there are better recipes to use.

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Reviewer:

kp3

Reviewed: Mar. 2, 2013

Good cake! I added tahini and coconut to the batter. Your classic bundt/tube cake, very heavy batter, but somewhat lightened by the banana and the low amount of butter. I added the tahini to make sure the cake had enough fat to keep well.

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Reviewer:

alarose

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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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Reviewer:

momof4

Reviewed: Feb. 27, 2013

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

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Reviewer:

evie

Reviewed: Feb. 25, 2013

This is super delicious served warm! I only had a 4 oz. container of honey vanilla Greek yogurt so I used that and added 4 oz. of low-fat sour cream and it was fabulous. Made the mistake of taking it out of the oven about a half hour before dinner and we couldn't stop eating it. Definitely a keeper and a sharer!

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Reviewer:

linder

Home Town: Pembine, Wisconsin, USA

Reviewed: Feb. 24, 2013

I just made this cake for my wife but made it gluten free. It has become our most favorite gf banana cake, and I have some good ones. It must be the yogurt.

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Reviewer:

The Angelman

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Overland Park, Kansas, USA

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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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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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