Reviewed: Oct. 4, 2009

I baked it as muffins and everyone liked them. I increased the banana to 1 cup and substituted milk for the water. I omitted the walnuts. I added 1 tsp. vanilla and 1/4 c. Splenda. The texture and flavor were good but it stuck to the cupcake papers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Martha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2008

For a sugarfree recipe, this is really very good. The end product has a cake like texture. Unless you are using bananas that are very very sweet, the cake does not taste sweet even after I doubled the amount of banana used. To get the regular sweetness as in normal cakes, add one cup of Splenda - and you get a regular banana cake without the sugar!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Eagle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

I made this for my son's smash cake on his 1st birthday. I used blueberries instead of walnuts and it was really good. The recipe made a 9x5 loaf in addition to the small circle for him. It was a nice change to the traditional banana bread, but not really what I would consider a cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dpnw

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

This was the most tasteless cake ever. I used double the cinnamon and it didn't help. What a waste of walnuts and fruit.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Linda B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

I have to say this is a very nice recipe. I used mostly whole wheat flour, an entire cup of bananas, and baked it for about 40 minutes (more bananas made it extra moist which required more baking time). I also used two eggs and one egg white. When it was cooled, I ate it with a bit of peanut butter and it made an excellent snack. The cake is very banana-y and moist. I will make this one again. Didn't miss the sugar at all.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dana

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2007

My hubby loved the muffins I made with this recipe. I subsituted nut for blueberrys so my 1yr old could have some too. I made him this cake for his 1st birthday. I will make this recipe again.

Was this review helpful? [ YES ]
2 users found this review helpful