Reviewed: Oct. 12, 2009

The allspice REALLY overwhelmed the banana flavor in this cake. The Oats gave an odd texture for a cake- it didn't rise very well. It would have been a better texture for a muffin rather than a cake

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MMAKOWSKY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2009

Excellent cake, the banana flavor is mild but present against the spices. I used two bananas, probably less than a cup, and just tossed them in one at a time instead of mashing beforehand, yogurt instead of sour cream, and omitted the oats (can't find either in my part of Japan!); it was very moist and delicious. I coated it with the Vanilla Glaze by Jamie Langston because I am not a fan of cream cheese frosting and it goes together well.

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Shlaci

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Reviewed: Oct. 2, 2009

I just made this last night to bring to work today for a food day. I just had a piece and it was so good. I didn't have any allspice so I used pumpkin pie spice instead and frosted it with buttercream frosting it was wonderful. Just a hint of spice along with the banana. This is a very moist cake. I will be making this cake again.

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tinamarie

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Reviewed: Aug. 12, 2009

Excellent, forgiving recipe. I was halfway through making this when I discovered that the two big bananas I had the day before had mysteriously become just one. Not wanting to have to go to the grocery store, I used 1/2 cup pureed, cooked sweet potato in place of the other banana. The cake came out FABULOUS, with a mere hint of banana taste, making this perfect for those who think they don't like banana cake. I added 1 tsp cinnamon, because it complements the flavor of banana anything. I used dark brown sugar, as well, since that was all I had. In a 10-cup bundt pan, it took 50 minutes to bake completely. I glazed it with a cream cheese glaze (1 Tb softened butter, 4 oz softened cream cheese, 2 cups powdered sugar, 1/2 tsp vanilla and 1 Tb milk.) It came out tremendously moist, and received rave reviews. Thank you for a wonderful recipe!

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Baricat

Cooking Level: Professional

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Reviewed: Jul. 10, 2009

I wasn't so impressed..., Not a bad recipe, but I think I'll save my overripe bananas for a banana bread or the Banana Crumb Muffins on this site which are fabulous.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 3, 2009

This cake is seriously AMAZING! I followed the recipe to a tee and iced it with the all spice frosting. So moist and yummy!

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ItalianGirl

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

i loved this cake recipe! i'm not a huge fan of cake but this was fantastic! i think i like it because it has a slightly different texture than cake, more like a banana bread. I topped it with Allspice Cream Cheese Frosting and it paired with it beautifully! Will definately make this again :)

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

This is an awesome cake. I made it with the allspice cream cheese frosting and it was yummy. Had a TON of frosting left over. The only thing I did different was bake it in a 9x13 pan (easier to take to a church potluck). Still followed baking time as directed and it was perfect. I made another banana cake from this site and it wasnt what I was looking for (wanted a little spice to it). This is the one! It's a keeper. Thanks!

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love4chocolate

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Amazingly moist, delicious, and gone so fast! I was out of sour cream and used yogurt, just delicious!

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Colleen Gallagher

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 7, 2008

says it makes a 9 inch cake but directions are for 2 9 inch cakes. I used one 9 inch pan and baked for 30 minutes. Took it out and toothpick came out clean but it was NOT cooked in the middle and the centre fell. Besides that really good flavour (I added a handful of chocolate chips and walnuts.) I thought the mixing process would be over mixing so I added the sour cream and banana to the wet mix and then added the wet and dry ingredients together. Will definitely make again but bake longer.

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SilverButterfly

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

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Reviewed: Jun. 2, 2008

I never thought I'd be giving a banana cake a five star rating... But, man - this is phenomenal. So super moist inside, and the outer edges got a bit crusty, so I was really diggin' that! (Watch your bake times though - I pulled mine 8 minutes early) The oats are completely necessary in this cake so do not skip them!!! *I have no idea what the bananas measured out to - I just used three medium sized ones*

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 30, 2008

This cake is SO GOOD. SO GOOD!!! I did make some substitutions. I used margarine (Becel) instead of butter, nixed the oats for an equal amount of flour (used 2 cups a.p.flour). I also added the egg yolks in first and blended them into the mix and then whipped the whites with a bit of white sugar until frothy and added them in afterwards. I always do this with my cakes as it makes them more airy and less dense. For frosting, I used a mixture of Jello Instant Vanilla pudding made with 1 cup of skim milk (usually you use 2 cups to make pudding) I also added in some light whipped cream (from a can) I had on hand. I don't know how much whipped cream I added, I just did it bit by bit until I got the right consistency. I put it in the fridge for about 2 hours to thicken up before I iced the cakes. Very good!!

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WAFFELZ

Cooking Level: Intermediate

Home Town: Huntsville, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 26, 2008

The taste was great...I didn't think the allspice overpowered at all. Two aspects that I didn't care for: the crust on mine was rather thick/tough...more like a bread than a cake; AND even though I put the oats in a food processor to break them down just a bit, they DID seem to be a bit much in the texture department. I would make this again but leave out the oats. (and FYI, a cup of banana equals two bananas)

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karin

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

what a great new way to use up my old bananas!

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PAMMIESUE152

Home Town: New Virginia, Iowa, USA

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Reviewed: Sep. 3, 2007

Delicious! this was an awesome cake. I made with cream cheese frosting. mmmm it was goood.

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allyjs94

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Reviewed: Aug. 7, 2007

This cake was very flavorful but I didn't care for the texture. The oats (I used quick 1-minute) made it rather chewy. I also increased the recipe by 50% and it was the perfect amount for 9" pans. I will try this one again but instead of oats, I'll increase the flour and I think chopped walnuts would be a great addition, too.

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LOVETOCOOK

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Reviewed: Jul. 14, 2007

This cake is very moist and flavorful. I thought the allspice might be overpowering, as other reviewers had mentioned, so I used only 1/2 tsp. I added 1/2 tsp of cinnamon. I baked this in a bundt pan for about 50 minutes and rather than frosting it, I sprinkled the cake with confectors sugars after it was cooled. A great way to use up over ripe bananas.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: May 14, 2007

Delicious and flavorful with great texture with the oats. I thought the allspice would be overpower and it was just perfect. I actually had a tough time removing the cakes from their pans(cakes stuck to the pans in the middle) so I ended up with huge chunks of cake that could not be reassembled and frosted..I'm not that skilled. HOWEVER, after my husband and I tasted the cake we knew it had to be saved. We used a little creativity and decided to turn this ino a trifle. So, for dessert that night we brought out individual bowls and I put chunks of the cake in bowls, heated up store bought buttercream frosting in the microwave to drizzing consistancy and drizzled over the cake crumbles/chunks in the bowl. Everyone at dinner, unsuspecting company included, LOVED the flavors and they didn't even know it was supposed to be an assembled and iced 2 layer cake. The cake is so delicious, I will be making this again. I will definitely attempt the allspice cream cheese frosting also!!!

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seanclaudia

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Living In: Haslet, Texas, USA

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Reviewed: Mar. 19, 2007

WOW! This was such a good cake! Very moist and flavorful. Made this for my husbands birthday and he loved it. Only thing is, I won't use the allspice frosting as noted, it was way too sweet and overpowered the cake. This would be good with just whipped cream, because the cake is really sweet and flavorful.

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