Reviewed: Nov. 20, 2009

Very good and super easy. Only baked 35 mins too.

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 15, 2009

such a simple DELICIOUS recipe. as suggested i added an extra banana and about 1/2 cup sour cream i had on hand. I threw in some chopped walnuts and a bit of cinnamon. Cooked about 45 mins in a pre heated 350 oven. SOOO moist and wonderful!!!

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holleeanna

Living In: Salem, Oregon, USA

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Reviewed: Nov. 11, 2009

I have made this several times, and it is always a hit! Very simple, and what a great way to use up ripe banannas. Topping this with pudding/cool whip icing is really what makes this cake though (use 1c milk and 1 package instant vanilla pudding then fold into 1 container cool whip). Thanks for this great one!

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killernuts0802

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Reviewed: Nov. 10, 2009

Good Cake. However, I can not give 5 stars for something where 3/4 of the recipe is from a box. I followed the additions given by others and added sour cream and used the box baking times.

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suzess

Cooking Level: Intermediate

Home Town: Marcellus, New York, USA

Living In: Harrison, New York, USA

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Reviewed: Nov. 10, 2009

I purposely let bananas get over ripe now just to make this cake..I ahve added 5 whole bananas to the recipe now.My family loves it. I have made this cake 3 times now and will continue to make it..Thanks for sharing..

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Chelle96

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Reviewed: Nov. 8, 2009

Yummy!!! I've made it twice and it came out great each time. I made it as written, preheating the oven and baking for 40 minutes. The second time, I used devil's food cake mix, 3 bananas and replaced oil/butter with applesauce...Lower fat and delicious!! Of course I then frosted it with a peanut butter frosting from this site...WOW!

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tysmom

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Nov. 7, 2009

made these into cupcake. My hubby liked them.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 3, 2009

I followed Butterfly Flutterby's advice when making this cake. I also used Duncan Hines Butter Cake Mix, and I added 1/2 cup sour cream, and 5 bananas instead of 3. I baked it in a dark bundt pan at 325 degrees for 45 minutes. This was so moist I thought it wasn't cooked, but it did have the crumb texture of a baked cake. This was soooo good. I plan to drizzle with a cream cheese frosting and a sprinkling of walnuts the next time I make this. I forot to add the baking soda and this still came out great. The batter almost filled my bundt pan, however, the cake didn't rise too much, so I was lucky. Thank you Carolyn, for a great recipe!

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marymeow!

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Nov. 2, 2009

A keeper! Great tasting cake and so easy. I just added 1 tsp. of cinnamon and used 3 way ripe banana's. I also baked it using the cake box recommendation and tested it for doneness . I made cream cheese frosting to top it with. My husband loved it and said it gets even better every night! He wants me to make it again for the holidays. Here is the frosting recipe I used: two 8 oz. pkg cream cheese, 1/2 cup butter softened, 2 cups sifted confectioner's sugar, 1 tsp. vanilla extract, it is from Cream Cheese Frosting II on this site. It is not a sweet recipe, so adjust to your own taste. We prefer the recipe as is because it goes well with the cake. Make sure the cheese is room temp to make for easy blending. I store the cake in the refrigerator.

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Antoinette

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

It was an okay cake, and we did not eat it all. My hubby didn't care for it either!

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Mechelle

Cooking Level: Expert

Living In: Clay City, Kentucky, USA

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Reviewed: Nov. 1, 2009

Excellent cake! Very easy and very moist. I used three bananas instead of two and it still turned out great!

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 26, 2009

Everyone loved it.

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Mintbalm

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Reviewed: Oct. 6, 2009

So easy. I love banana cake and i make this all the time. I dont know who came up with those heating instructions but follow the directions on the box NO FAIL!!! I also add crushed walnuts and 3 bananas LOVE IT!

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Jeff

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Reviewed: Oct. 4, 2009

Very moist and good ....I added 3 bananas and tesp. of cinnamon. Baked in preheated oven for 38 min.

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Katie Bossa

Cooking Level: Expert

Home Town: Hennessey, Oklahoma, USA

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Reviewed: Sep. 25, 2009

Mmmm...a simple version of a banana cake :) First time I made this I used a yellow cake mix and it turned out pretty good. Second time, I used a pecan cake mix and added an extra egg, 1/3 C sour cream, and frosted it with a coconut pecan frosting. Was really moist and tasty. Thank you for the recipe

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jcstrong

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

I saw this online last night and thought, this is easy. And it was. I made it today and it was awesome. I love this easy recipe and thank you so much for sharing.

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EJONES426

Cooking Level: Intermediate

Home Town: Harvey, Louisiana, USA

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Reviewed: Sep. 15, 2009

Moist, delicious and fantstic with whipped cream or ice cream.

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corey e

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Reviewed: Sep. 5, 2009

This is a super easy, quick, delicious banana cake recipe! I only made two changes. I used a butter cake mix instead of yellow and I did preheat the oven to 350 degrees and baked for 35 - 40 minutes. I also added one cup of chopped walnuts. I spooned about 2 T of the dry cake mix over them to coat them so they wouldn't sink in the batter. I added them after everything else was mixed as directed. I did not frost the cake. Served it with a little (or alot) whipped cream on top or just ate it plain. I thought it was better the longer it sat in the pan. Will make again. In fact, I've got 3 very ripe bananas in my kitchen calling to me now. Gotta go, time to bake!

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judymurphy56

Cooking Level: Expert

Home Town: Paducah, Kentucky, USA

Living In: West Chester, Ohio, USA

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Reviewed: Aug. 31, 2009

I made this recipe using 3 bananas instead of 2 and followed the cooking instructions exactly and it came out perfect. As long as you don't preheat the oven, the 1 hour cooking time works just fine...have made twice now and both husband and kids love this cake!

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anne

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Reviewed: Aug. 29, 2009

After reading the reviews, I made this cake, baking it only 40 minutes, That was the right amount of time....although, once out of the oven it fell like a brick. Still tastes great and is light, but not lofty. I am not used to making a cake using a mix, so this may have been the issue. But the taste is wonderful.

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