Reviewed: Mar. 29, 2012

I used 1/2 cup sugar in the actual batter, 1 teaspoon vanilla, and about 1/3 cup sour cream. I also added chocolate chips to the batter and sprinkled cinnamon on top before baking. I skipped the walnuts. I baked for 35 minutes. This was very moist and sweet and delicious; kids loved it.

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Reviewer:

DANIELA92

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

This is the yummiest, moistest banana cake I've tried so far. Just the right sweetness, I don't mind having it for breakfast & snack the whole week. I doubled the recipe, sprinkled brown sugar on the bottom of the pan before pouring in the mixture, sprinkled more brown sugar-cinnamon-nuts mixture on top before putting it in the oven. Result---perfect yumminess! Me and my daughter finished almost half the pan in just about 2 hrs. Friends even asked me to make some for them. Will definitely be the recipe I'll be using all the time I bake my own banana cake.

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Reviewer:

SGabeHana

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

Delicious! Definitely double the recipe. I used Greek yogurt in place of sour cream.

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4 users found this review helpful

Reviewer:

eshee

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Reviewed: Mar. 6, 2011

I guess I didn't realize my fluted tube pan was too big and made this recipe exactly as is. Waaaay too little batter and the coffee cake came out about 2" tall! Tastes good, though! Next time I'll double the recipe (and read the reviews first so I would have known to do that in the first place!).

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10 users found this review helpful

Reviewer:

MTWOMAN

Cooking Level: Intermediate

Reviewed: Jan. 13, 2011

added in chocolate chips and skipped the nuts. Delic!! All gone in 1 day!

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8 users found this review helpful

Reviewer:

Emmadilemma

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Huntsville, Alabama, USA

Reviewed: Aug. 4, 2010

so good....it was gone in just 10 minutes!

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15 users found this review helpful

Reviewer:

Heather A.

Cooking Level: Expert

Home Town: Buchanan, Michigan, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jul. 12, 2010

Quite yummy. It is now a favorite at our house. Thanks for the recipe.

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8 users found this review helpful

Reviewer:

kiwibear2003

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 26, 2010

this is so good and not too sweet. Recipe definitely needs to be doubled, still only filled the bundt pan 1/2 way. The batter was thick which concerned me but it turned out superb! I did not add nuts, instead I added about 1/2 bag of mini choco chips, also subbed about 1/3 of the sugar for agave syrup and instead of all white flour I used part whole wheat & ground flax seed.

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10 users found this review helpful

Reviewer:

Christines Comfort Food

Cooking Level: Expert

Reviewed: May 23, 2010

using 2 bananas, i doubled recipe and cooked in 9x13 (about 30-34min). excellent! light, fluffy, and not too sweet. pecans instead of walnuts. i used a combo of white and brown sugars for the batter and for the filling. i like this cakey texture better than banana bread.

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9 users found this review helpful

Reviewer:

JaneRW

Reviewed: Feb. 18, 2010

I thought this recipe was pretty delicious. I agree with other reviewers that the recipe could be doubled to make a full sized bundt cake; mine turned out rather small--about half the size as the one pictured. I used two bananas, which gave me about 1 cup, and I used brown sugar for the cinnamon and walnut mixture. It baked for about 25 minutes and was moist and yummy.

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9 users found this review helpful