The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 5, 2008
One word; YUMMY!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 23, 2008
I added a ts of baking soda and it turned out great. Very fluffy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Photo by SCARLETT74
Reviewed: Mar. 20, 2008
I made this recipe exactly as it is written with only one addition, 1/4 tsp. cinnamon. I also made it in a 9 inch square pan, as other reviewers recommended. This cake turned out really nicely! It's somewhat dense and quite moist, a bit of a cross between banana bread and cake (as others have said). It's got a very nice banana taste without being mushy. My husband polished off three pieces at dinner and was nibbling on it again at breakfast, so I think I'll be making this one again. I topped the cake with sifted confectioner's sugar because frosting seemed like it would make the whole thing too sweet. Good recipe!
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Photo by SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 4, 2008
I made this a long time ago & would give the recipe, as is, 3 1/2 stars. The changes I made this time around made this a 5 star, healthier cake. I used 1/2 c. white, 1/2 c. brown sugar. I used 2 bananas plus one 8 oz. can crushed pineapple w/ juice. When I added the wet ingred. to the creamed sugar/butter mixture I used an elec. mixer and beat quite a bit of air into it. For the flour I used 1 1/4 C. white, 1/2 c. wheat & 1/4 c. flax. Everything else as written. Frosted w/ a thin layer (half recipe) of cream cheese frosting. YUM!!!
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Cooking Level: Expert

Home Town: Newberry, Michigan, USA
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 9, 2008
This cake was very good but I baked it in a 9x13 glass pan and I should have checked it after 25 minutes as it was just slightly dryer than I would have liked. I used pecans as I did not have walnuts. I did top it with the banana nut frosting on this site submitted by Rosemary and it was great on this cake with the coconut adding some flavor other than just all banana. Good cake recipe and I will try it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 7, 2008
I too added the tesp. of soda as suggested. Also I used Splenda instead of sugar. I made the recipe into cupcakes and they were wonderful. Nice, easy, delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 28, 2008
Delicious cake. I halved the recipe, added chocolate chips, and baked it in an 8" square pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 28, 2008
Yummy! changed the recipe just a tad. I used 1 cup white flour and 1 cup whole wheat flour and added 1 tsp baking soda as recommended by other reviewers.I didn't have nuts so I used milk chocolate chips instead. it was nice and soft and fluffy. no frosting needed... my girls loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 27, 2008
The best bananna cake I have had in a long time. I tried the banana icing on this site as another member suggested, not that great on this cake. WAY TOO bananay! Would be great with warm butter on top.
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Cooking Level: Expert

Home Town: Southampton, New Jersey, USA
Living In: Cheyenne, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 13, 2008
I thought this was pretty good. I used 1 cup whole wheat flour and just sprinkled the nuts and some chocolate chips on top. Baked in 25 minutes. Yum!
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Photo by REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA
Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 12, 2008
This was really good! Easy to do and quick to make. I didn't have any walnuts on hand so I used chocolate chips instead. Next time I will put it in muffin papers.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 6, 2008
After reading reviews that said this cake had a bread like texture I decided to add 1 teaspoon of baking powder to the recipe. The result was fabulous! Still a dense cake that you would expect to get by adding fruit or veggies (apple, carrot, etc) but definitely a cake like texture. I used an angel food cake pan and baked it at 350 for 40 minutes. Nice rounded top and the cake would have been delicious without the frosting. I used 1/2 of a cream cheese frosting recipe and added 1/2 of a banana. The result was a runny frosting (although it tasted good) even with adding more powdered sugar. Next time I'll use banana flavoring in the frosting instead of the banana, although the cake would have been wonderful without any icing.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 3, 2008
Excellent recipe to do, very easy, and tastes great. I as advised by another reviewer creamed butter and sugar really well and then added eggs and beat some more then added bananas and flour, ect. It was light yet like a bread so we had a piece for afernoon tea with butter spread on it.
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Cooking Level: Beginning

Living In: Adelaide, South Australia, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 1, 2008
Very easy recipe and sweet.
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Photo by Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 18, 2007
This really isn't cake, it's more banana bread. But the flavor was terrific, and it was so moist! It was a big hit with the family!
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Photo by Michelle

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 9, 2007
Nice cake.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Photo by Hot Chilli
Reviewed: Nov. 4, 2007
Oh my goodness, this was excellent! It's the best banana cake I have ever made. Light, fluffy and full flavoured. I did change the recipe slightly. Only used 2 banana's as thats all I had, beat the eggs one at a time into the creamed butter/sugar before adding the flour & added about 1/4 cup of milk as the batter was a little dry. Also it took about 45mins to bake (but I have a slow oven). Will be using this recipe with the changes from now on!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 4, 2007
great recipe I added some cinnamon, ginger and cloves to my recipe to bring out the banana taste more. Will diffently make this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 1, 2007
Really good and really moist. Easy to make. It's a cross between banana bread and banane cake. We topped it with the banana butter icing from this site.
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Photo by Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2007
I may have used more of the mashed bananas than the recipe called for, but other than that I followed the recipe. This came out just like banana bread for me, but its definitely good! Just not very cake-like.
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Photo by SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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