The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 8, 2009
I followed the advice of others and only cooked for 40 minutes in a preheated oven, it was a nice golden brown when ready. I also added the cinnamon and sour cream which added to the flavor. It did sink a little after taking out so I'm not sure if it was the pans i used (I used with the wilton even strips)or if I should have cooked it longer :)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 6, 2009
Instead of starting with a cold oven I set my temp at 325 and test with a toothpick when I start to smell the cake. I also bake 2 8" layers and use fresh whipped cream mixed with powdered sugar, vanilla and a stabalizer to fill and ice the cake. I assemble as follows: Split both layers and put 1/2 layer on plate. Top with 1/4" whipped cream and another 1/2 layer. Spread with small amount of cream and sliced fresh bananas. Cover bananas with more cream and 1/2 layer of cake. Top with more cream and last layer of cake. Ice entire cake in whipped cream, cover sides with cake crumbs or finely chopped walnuts. Add a border and a rosette topped with a cherry if desired. This cake is best when it sits overnight.
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Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 1, 2009
Oh, this was very good (of course I made some additions)! I made as did Alice, minus the icing, and was sooo good and moist.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 30, 2009
Very moist, kids loved it. I added sour cream to it. I also used a sheet cake pan instead of 9 x 13 and cooked for 22-30 minutes. Turned out great and was just the right size for bite size pieces for the kids.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 30, 2009
I am so happy I had those super ripe (or as my kids would say "rotten")bananas I couldn't part with. Not wanting the same old same old, I searched for a cake...WOW so glad I did. My kids begged for a second piece. I followed the recipe exactly with the exception of cooking time. My oven was already at 175 from baking something earlier so I cut the cooking time to about 48 minutes. This is a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 29, 2009
I followed the recipe but used 3 ripe bananas, 1 cup sour cream and a dash of cinnamon, vanilla and nutmeg. I threw in a small handful of chocolate chips.I baked according to the directions on the box and added about 7 minutes. I used Sharon Gerstman's buttercream icing and decorated with fresh strawberries and blueberries. I took the cake to a Red Hat party and it was a great hit. Not a crumb was left!! I'm baking it again for hubby's birthday this weekend. Fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 22, 2009
Simple and delicious. I always add 2 additional bananas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Jun. 4, 2009
This recipe is easy for those short on time and is very much a no-brainer. I'm not a fan of banana breads but didn't know what to do with 3 over-ripe bananas. I followed the recipe but then added about 1/3 cup of PB2 (it's granulated Peanut Butter) to the cake batter. I baked it in a 9x13 pan per the instructions on the box. I didn't have any whip topping on hand but the cake was so moist it didn't need it. It's a great recipe and definitely a keeper!!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 28, 2009
This is a "fab" recipe. I even used 5 regular size bananas and added 1 more tsp. baking soda, and baked it for 40 minutes on 350 in electric oven. Even though I frosted it, it was moist and not mushy and many said no frosting is necessary, and I received rave reviews at the neighborhood NHL playoffs party and was requested for future gatherings.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: May 25, 2009
Very good. I did top it with white frosting that made it even more sweet. The cake is sweet enough. It reminds me of a Sara Lee cake my mom used to buy that was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 4, 2009
Very moist and delicious! I topped it with the peanut butter frosting for Jacobs birthday cake. Everyone LOVED it!
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Cooking Level: Expert

Home Town: Porterville, California, USA
Living In: Tulare, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 1, 2009
Great recipe, I had two bananas I had to do something with. I added 1/2 cup applesauce and 2tsp cinnamon like someone else suggested and did the cream cheese frosting. I baked at 350 for 45 min. It was GREAT,a keeper.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 29, 2009
I made this cake for my son's 1st birthday & it was a HIT!! I simply followed the baking time on the cake package box and had no problems with it overcooking. Would recommend that to anyone wanting to make it! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 23, 2009
Excellent, very light and moist. I used the butter yellow cake mix, and three bananas. I will definitely make it again. I brought it to work and it is disappearing fast! I frosted it with banana instant pudding made with 1 cup of milk, and then folded in an 8 oz. container of coolwhip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 17, 2009
Fabulous. There is a restaurant in our town that serves my husband's favorite banana cake. He says that this one is better. I used 3 bananas and baked it in a preheated oven. I frosted it with the banana pudding/1 C milk/cool whip as suggested by other reviewers. Topped it with chopped walnuts. I still can't believe that a cake mix was used to make this wonderful cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Apr. 16, 2009
What a moist and yummy cake! I followed the recipe exactly except I added a cup of chopped walnuts.
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Cooking Level: Intermediate

Living In: Glendale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 14, 2009
I really like this recipe. It's super moist and bananalicious! I've baked this cake several times and I prefer it over banana bread. The cake does tend to sink in the middle. Trying to correct this, I added a T. of baking powder to my latest batch. It rose better, but the cupcakes made in stand-alone muffin liners (no muffin tin needed) overflowed and were lopsided. Perhaps I overmixed the batter. The cupcakes I made with the same batter in a metal muffin tin with paper liners worked best. They rose uniformly, were not lopsided, but not domed either. I filled these pretty full. Perhaps the heat from the metal helped with the even baking. Frosting would help cover a multitude of sins, but the cake is sweet enough on it's own and it really doesn't need it. Just a light dusting of powdered sugar on the cooled cake is all that's needed. If I were to frost it, I would choose either Cool Whip, pudding, or a combination of the two. In my opinion, buttercream or cream cheese frosting would be way too heavy and sweet. Maybe I'll try a bundt pan next. Do give this recipe a try, it's absolutely delicious!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 14, 2009
I made this for Easter supper this year and the family all loved it (Granny even had a third piece!). I used the suggestions of three bananas and a cup of sour cream and it was one of the lightest and moistest cakes I have ever made! So easy and not too sweet! Loved the idea of Cool Whip as icing and you can put it on ahead of time and it doesn't make the cake mushy! "Wonderful" is right!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 7, 2009
used 3 tblspn of applesauce in place of eggs. added walnuts & choc chips. no frosting
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 6, 2009
Wonderful and so easy!! I used 4 bananas, which was too much. Next time, I'll just use 2. I also made my own cream cheese frosting... nummy!! I just baked it at 350, for about 40 minutes, or whatever it says on the box. Turned out great!
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