Reviewed: Apr. 8, 2009

My kids loved this cake! The cake turned out very moist and was delicious with a cream cheese frosting. Because of allergies, I omitted the nuts, but it would be wonderful with them. This was a keeper for our family!

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CookFor6

Cooking Level: Beginning

Home Town: Leawood, Kansas, USA

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Reviewed: Mar. 19, 2009

this is good i used the whole recipe but used two different pans the cake pan was better it was lighter, the loaf pan was denser because the batter was deeper in the pan next time i'll just use two cake pans.

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cook-a-lot

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

This is a great recipe. I used one of the suggestions and used 1 t. of baking powder and the cake flour which made this definately a cake consistency rather than a bready one. I mashed each banana and added it one at a time to the sugar and butter mixture to ensure that I was getting the right amount. My bananas were over ripe and I only needed three medium sized ones. I also substituted half of the granulated sugar with brown sugar simply because I love the flavor of brown sugar. I added a teaspoon of rum extract as I do with just about any banana bread recipe. I omitted the nuts. I made a caramel frosting and poured it on top of the cake and then sprinkled the top with chopped nuts while the frosting was still warm and soft. This was awesome! Just what I was looking for!

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NikkiDoc74

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

This is a fantastic recipe. I did follow the recommendation to add 1 tsp baking powder, and I did. It was cake, not bread. Fabulous! Eaten without the frosting and was tasty, will definately make again!

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Net

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Reviewed: Mar. 3, 2009

My best banana cake thus far. I added the 1 tsp of baking powder as suggested by a reviewer and the cake was fluffy and delicious. Loved it, thank you for sharing the recipe.

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slee

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Reviewed: Mar. 3, 2009

Yes, this cake was more like a loaf bread, but it was delicious! I baked it in a loaf pan and added 15-20 minutes to the baking. I found that it was a little too buttery so next time I would either cut down on the butter or substitute a canola oil for half the butter called for.

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JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 1, 2009

We thought this cake turned out a little heavy, so will be looking for another banana cake recipe. Also, watch the baking time--the stated time was a little too long for my oven.

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Ginny

Cooking Level: Expert

Home Town: Oconomowoc, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 19, 2009

Moist and delicious. Easy to prepare. Will definately add to my favorite dessert list!!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Feb. 8, 2009

I substituted Smart Balance for the butter and 1/2 cup egg substitute for the two eggs. As suggested, I added the 1 tsp. baking powder. Baked it in a silicone bundt pan, first sprayed with cooking spray and then sprinkled with chopped walnuts. Baked for 48 minutes. Result is more like Banana Bread than cake, but still good!

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JKY

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Reviewed: Feb. 1, 2009

I had two ripe bananas so I cut the recipe in half, put in an 8x8 pan. Instead of incorporating the nuts into the batter, I sprinked half of the surface with pecans (my husband's preference) and half with chocolate chips for my daughter. Baked in 375 degree oven for 25 minutes. Perfect. Oh, I did add the baking powder suggested by others.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Jan. 24, 2009

As written our cake was completely raw in the middle. It took an extra 20 minutes to bake. I might try again or this might just not be the recipe for us.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 21, 2009

Very nice. I added pecans instead of walnuts.

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Lee Saul

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Reviewed: Jan. 16, 2009

This is a great recipe - I did add the additional tsp of baking powder as suggested by another reviewer - just to lighten it up. Came out very flavorful, moist and light. I also threw in a 1/2 cup of mini chocolate chips because we can't resist the banana/chocolate flavor combination in my household.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 7, 2009

It was quite a good recipe but I changed it abit. I put 1/2 teaspoon more salt and 1/2 more banana. To make the cake nice and light, first gradually put eggs,and then when the mixture is smooth, add the banana, then the flour, soda, and salt. Other than those variations, it was a light, moist cake.

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cookies

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

First Time Making Banana Anything. I loved the taste of this. I Forgot to add the vanilla in the bowl. I had to almost brush it on the mixture once it was in the pan. but It came out good. The only thing I changed from the recipe was to add more nuts. This Recipes was super easy and everyone in my family LOVED IT!

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Edith

Cooking Level: Beginning

Living In: Beaverton, Oregon, USA

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Reviewed: Dec. 24, 2008

Great cake and super easy. Regular all purpose flour worked fine. I made this today exactly as written except that in addition to the 1 tsp baking soda, I added 1 tsp baking powder. I'm out of vanilla extract so I used a splash of Torani vanilla syrup. To save a bit of calories, I used 2/3 c. regular sugar and 1/3 c. Splenda. I cooked it at 350F, not 375F, and it was done in around 25 mins. If I had put it in at 375F for 30 mins per the instructions, I suspect the cake would be overcooked.

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wyualice

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Reviewed: Dec. 17, 2008

my kids and all visiting kids love this receipe it has true become a favourite if it is to dry try add a cupple of extra bananas

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nassie

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Reviewed: Nov. 22, 2008

Surprisingly good. I wizzed up 6 overripe ladyfinger bananas in my food processor until mashed well and I beat the butter until pale. Although, this cake took 1 hour to cook, not 30 minutes it tasted fine.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Nov. 21, 2008

It was an amazing recipe. The cake comes out very moist. The best thing was that when it was already baked, i left it in the oven further away from the fire and the top of cake turned out crispy and crunchy while the rest of the cake was soft and moist. It was a perfect balance! Also, we added some granola and chocolat/vanilla sandwich cookies (crushed obviously) to add some chocolate to the recipe. chocolate and bananas (mmmm...) i will probably put in some walnuts (because i didnt have any) and chocolate chips next time.

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Rina

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Reviewed: Nov. 20, 2008

i think this is the best banana cake i've ever made... hooorrrayyy!!! he he sorry i didnt take a pic :( ... every thing was perfect it didnt turn out like banana bread like the other reviews said... very moist... thanks so much for this great recipe!

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