Reviewed: May 8, 2012

Oh, my. This isn't a tall cake, but it sure is a good one. I wanted to lighten it up a little so I added 1/2 c. of buttermilk, alternating it with the dry ingredients. It obviously worked, because this was a moist, banana cake party in your mouth! "Fudge Frosting," also from this site, made this so extraordinary I had to discipline myself so that I didn't end up with eater's remorse. This is awesome good - even without the walnuts. (Note: I baked this at the standard 350 degrees, not 375)

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

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 27, 2012

Delicious cake!! I topped it with walnuts. My family loved it.

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

Reviewer:

amoula

Cooking Level: Expert

Reviewed: Feb. 1, 2012

I made this for my sons first birthday and everyone loved it. I'm asked to make this for almost every occasion now!

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

Reviewer:

SQUIRTATTA

Reviewed: Nov. 13, 2011

I used 3 bananas instead of 4, and used about 1 and a 3/4 cup flour and also added some chocolate chips. It came out like bread and it tasted perfect!

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

Reviewer:

Suparna

Reviewed: Oct. 31, 2011

This was really dense and heavy and turned out more like bars or a flat banana bread than a cake, despite following the recipe. Will not make again.

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

Reviewer:

PAMINMI

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA

Living In: Gladstone, Michigan, USA

Reviewed: Sep. 14, 2011

I did not care for this recipe. It didn't rise at all, it was dense and heavy and not cake at all. The recipe really needs an acid to react with the baking soda to help leaven it so it is not a leaden cake! Please listen to this review, because it'll mean a huge difference from dense banana behemoth and banana cake. Baking soda only reacts with an acid (remember those vinegar and baking soda experiments everyone?) otherwise it's useless in this cake. Buttermilk would've been a great addition somewhere in this recipe with the right modifications of ratios of course. Perhaps i'll edit it and come out with an improved version to help out all those banana cake lovers out there. Until then, don't make it without an acidic ingredient!

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