Reviewed: May 25, 2012

Delicious!

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

Reviewer:

Passion4food

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: May 24, 2012

I had to change with another items and still was great cake. brown sugar - sugar w/ vanilla, clove buttermilk - soy milk no walnuts

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

Reviewer:

Linda

Reviewed: Apr. 20, 2012

This was moist and excellent. I only had whole wheat flour on hand and sour cream, so I made the substitution for the flour and buttermilk. Yummy

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

Reviewer:

Gingerbreadgirlz

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Apr. 14, 2012

I baked it in a 9 x 13 pan since I don't have cake pans. It was prob around 35 mins in the oven and was nicely browned and bounced back when touched. [lost my toothpicks] I cut it before it was cool and found a top layer not cooked....just batter. I was surprised since it seemed perfectly baked to me. Banana cakes are funny that way, I guess...I'll try it again and hope for better results. If I had left it in much longer, it would have been too overcooked on the bottom and top.[the taste is great!]

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

Reviewer:

CANUCK2

Reviewed: Mar. 30, 2012

Absolutely EXCELLENT. I have tried numerous recipes for banana bread through the years and finally decided banana cake was perhaps the way to go because banana bread in a loaf pan never seems to bake completely through. This recipe is not only baked through but moist and delicious. Thank you so much!

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

Reviewer:

Memier

Reviewed: Mar. 30, 2012

I just made these, as cupcakes instead of the 8" cakes. They took about 16 minutes to bake. I could have probably filled 26 cupcake papers but squeezed it into 24....some have very large tops! They are definitely not even close to the density of a banana bread, they are moist, light and fluffy with almost no crumb. I will certainly make these again. I am planning to make a yogurt frosting to top them for a snack at my daughter's preschool.

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

Reviewer:

kathiej1965

Cooking Level: Expert

Reviewed: Mar. 25, 2012

We loved this cake so moist and flavorful. We used coconut pecan frosting. Thanks for sharing this recipe.

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

Reviewer:

Alene

Cooking Level: Intermediate

Home Town: Elko, Nevada, USA

Living In: Cheney, Washington, USA

Reviewed: Mar. 15, 2012

Perfect! I wouldn't change a thing. Its moist and fluffy and has a very wholesome flavour. Personally, I only used 1/2 a cup of sugar and i found it just sweet enough. I also used plain yogurt instead of buttermilk and it worked just fine. Love this recipe, will use again!

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

Reviewer:

Monkey_Pie

Cooking Level: Beginning

Reviewed: Mar. 11, 2012

Awesome. Add in vanilla bean paste and top with cinnamon cream cheese frosting. Left out the walnuts but sprinkled some on top.

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

Reviewer:

Cake Lady

Cooking Level: Expert

Reviewed: Feb. 18, 2012

I just made this cake, worried 1 Tbsp of soda was a type o I but I used it anyway. The changes I made was I didn't add brown sugar,because I didn't have any. Used 1 cup of white only. I also added cinnamon, vanilla, and pecans.Very good cake good topped it with home made creme fresh,hubby are 2 pieces. Made in 9x13 pans for 30 min

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