Reviewed: Feb. 7, 2012

I have used my mother's banana cake recipe for years. Thought it couldn't be beat. Sorry Mom, this has become my new recipe. Makes a large 9 x 13. I made 2 9x9 square cakes and they were perfect. Gave one to my son, kept one for home. The cake is very moist and flavorful. I used a cream cheese frosting.

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Reviewer:

Kathy

Cooking Level: Expert

Living In: Girard, Ohio, USA

Reviewed: Jan. 19, 2012

When I bake I sometimes modify a recipe, I decided to add a cup of oatmeal and my husband loved it, he said it was the best banana cake recipe he has tasted. I iced only half the cake as some folks don't like the extra sugar. I also put the batter in a bar pan to bake.

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Reviewer:

Lana Dakin

Reviewed: Dec. 27, 2011

I add cinnamon and nutmeg about a 1/2 tsp each...

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Reviewer:

BEANA1

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 13, 2011

I made this cake for my husband's men's group barbecue. Some of the younger men in the group dubbed it "Crack Cake" referring to it's "addictive" quality, and my husband said this incredible cake was gone before the meat ever hit the barbecue! THANK YOU for a great recipe that satisfied the taste buds of several generations of men! Like some others, I used 1 c granulated sugar and 1 c brown and made it in the 9x13 pan with frosting. Super simple

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Reviewer:

JulieMarie

Reviewed: Oct. 16, 2010

Really good cake that did not need frosting at all.

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Reviewer:

jsymonds

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Cooking Level: Beginning

Home Town: Elmira, New York, USA

Living In: Pinckney, Michigan, USA

Reviewed: Sep. 21, 2010

Loved loved loved this cake, as did my friends and both our families. Wasn't that hard to make and so moist! Did substitute pecans for walnuts for my husband's delicate stomach but a total hit will make again.

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Reviewer:

kejonas101

Reviewed: Jul. 26, 2010

Used a bundt pan plus a small ovenproof bowl (it would have run over the bundt pan). Followed recipe except used 3 1/2 cups all purpose flour and crisco butter flavor stick (that's what was on hand). Oh, I did add just 1/2 tsp each of ginger, cinnamon and nutmeg. Warm from oven sliced a chunk and spread on some margarine- uuummm good ! This one is a keeper :) Mine did not turn out dark and heavy maybe because the bananas were not very over-ripe. I do think this would work in a 9x13 pan, maybe have to make a few cupcakes or smaller pan so as not to overfill.

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Reviewer:

wonkygirl

Reviewed: Jul. 18, 2010

I give this recipe 4 stars because it really is just banana bread in a cake pan. It is super delicious and moist. I made it for my daughters 4th birthday and she loves it. We all do. I am watching my calories so I could only have 30 grams of it and it was the best 30 grams of food I have had all week!!! I made the recipe exactly as stated, except I made my own cake flour (AP + cornstarch). I also did not make the frosting. We try and eat our cake plain, but I can only imagine that it would be super fantastic with a cream cheese frosting. YUMMY. Overall it is a great recipe and I will for sure be making this again. Thank you Margaret.

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Reviewer:

Lora

Cooking Level: Expert

Home Town: Corona, California, USA

Reviewed: May 12, 2010

Made a few tweaks and turned out moist, dense, and delicious. Changes made (some taken from other reviewers): 1/2 brown sugar + 1/2 white sugar, creamed butter and sugar thoroughly, used only 3.5 cups of all-purpose flour, (for icing:) only used 3 c. of confec. sugar (too sweet otherwise), and nearly doubled sour cream - taste for yourself!! I'll most certainly be banking this one in my recipe box!

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