The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 13, 2007
Awesome! Possibly b/c I used cake flour instead of regular flour, which I always do for cakes. My 4 bananas were very large. I omitted walnuts, as we don't like them in cakes. Quick breads, sure, but not cake. Lacking a 9 x 13 pan, I used a silicone 9" square, and it produced a 2" high, fluffy (the cake flour!) cake. I'll make this often, with my changes. Oh, and did I mention? I highly recommend using cake flour!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2007
Delicious! I didn't have walnuts, but the cake was still delicious! I used a buttercream frosting recipe from Allrecipes.com and it was a great addition to the cake.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2007
i was looking for an easy banan cake that i could make with ingredients i already had in the house. this one seemed the best option. i only had three bananas but they were large. i didnt add walnuts, instead i added chopped chocolate and dried cranberries. i used coconut extract instead of vanilla. the result was good. very moist and flavorful. you could definitely taste the bananas.
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Cooking Level: Professional

Home Town: Scotch Plains, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 3, 2007
perfect!! this is my new banana bread recipe...hubby can't get enough
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Cooking Level: Beginning

Home Town: San Diego, California, USA
Living In: Starbuck, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 31, 2007
lovely cake,will make always,thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 29, 2007
I added one extra banana since mine were pretty small and followed the recipe exactly other than that and it came out delicious!! It was so moist, light, and fluffy it was perfect. I am a horrible baker, nothing I bake ever seems to come out correctly but this was so easy and tasted great. I personally don't like frosting and this cake definitely didn't need any, it was sweet enough for my nieces and nephews (ages 1-10) to gobble it up for dessert and beg for seconds, but not so sweet that it was too much for all the adults. This literally was gone in under 10 minutes, I can't rave enough about it. If you have some really ripe bananas this is a great way to use them up!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2006
Delicious! What a great way to use your ripe bananas. Very moist with just the right amount of sweetness to it. I will definetly be using this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 27, 2006
Made a very good bundt cake, I will use this recipe again.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 20, 2006
This cake was GREAT. Very moist. I've made banana cakes in the past, this is by far the best recipe. I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2006
Loved this recipe! I would say it was a mix between a cake like texture and a bread. Very mosit and tasty! I added an extra banana(mine was small to medium size) and also 1/2 cup butterscotch chips instead of nuts. I also baked for 45 mins in an angel food pan. Turned out fantastic - my Mom & fiance both loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2006
I love this! Wow. It is the perfect banana cake--easy, moist, wouldn't change a thing. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 9, 2006
This is very good. I was looking for a quick recipe to use up bananas and this was perfect. I baked it in a bundt pan for 40 mins and I left out the nuts. It did Not have the dense quality of banana bread like some reviewers said. It was light and moist. I think the secret is to cream the sugar and margarine (or butter)really well and then add the eggs and mix those in before adding the rest of the ingredients. I was going to make a glaze for it but the family started eating it as soon as I turned it out of the pan. I will definately make this again!
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Cooking Level: Expert

Home Town: Halifax, Virginia, USA
Living In: Lynchburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2006
I followed the recipe to the letter, and this cake came out very good and moist. It is a little like banana bread, but not dry. Will make this again.
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2006
My wife if a banana lover...and she loved the cake. So, it was a winner for me!
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Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 17, 2006
Baking this cake for 40 min in a bundt pan seems to suit its cakebread texture. I added 1 tsp cinnamon to the batter, as well as 1/2 c golden raisins. Nixed the nuts and the frosting. The result? Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 16, 2006
An excellen recipe. I dont know why some people wrote it turns out like bread. To me it was a banana cake. I will definitely make it again
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 4, 2006
Like banana bread, but not in a loaf! Very flavorful and moist. Did not need frosting. Used 5 bananas and substituted 1/2 cup of applesauce for the oil for a healthy version.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 25, 2006
Very good and easy. Thanks for sharing!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 28, 2006
This cake was a bit heavier and drier than I expected, more like banana bread in a pan than a light, moist cake. I baked it in a glass pan and I think it was a bit overdone; perhaps I'll back off the time a bit next time. My banana-loving son really enjoyed this. We iced it with Caramel Frosting from this site.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 28, 2006
This is a very easy recipe to make. It is moist and has good taste. I made it in a pampered chef bar pan and cut it into small squares with no frosting. It is a great snack for the children.
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