Banana Cake II

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Most Helpful Positive Review

Oct 26, 2003

This was an amazingly moist cake. For sour milk I used an old family method: 2 tbsp vinegar and enough milk to make 1 cup (I only used 3/4 C like the recipe calls though). I frosted it with a little homemade chocolate icing and sprinkled it with chopped walnuts. This cake was a real nice treat and great to take to work if made in a 13x9 size.

—MICHELLE_F

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Most Helpful Critical Review

Sep 01, 2008

i followed this recipe exactly how the recipe says. but my cake came out very flat and was literally 3/4 inch thick. does anybody know what is wrong?

—Alex

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298 Ratings

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May 11, 2006

This was the best banana cake I have ever had. It is so moist, light and fluffy. I did add 1/2 TBS of cinnamon and instead of using sour milk I used 1/2 cup of sour cream and 1/4 cup milk. This was so good plain I didn't even bother frosting it. Thanks for the recipe.

—csandoval

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Apr 21, 2003

With all the banana cake recipes listed here, I didn't know which one to make. But don't look any further--this is the recipe you want! :-) I made this (in a 9x13 pan) for my husband's birthday, even though he's not real big on bananas. He loved it, and so did everyone else! (I accidently poured in the whole cup of sour milk that I had prepared, and it still turned out to be perfect!) I added chocolate chips (as others suggested), and I topped it with the "Banana Cream Frosting" (another "allrecipes.com" recipe; see my review for that too). It tasted absolutely delicious this way!! Very moist and filling! Thanks Carol!

—BETHANY S.

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Dec 31, 2003

This recipes is the best!!! I am 14 and I bake this for my parents. THey love them. THey take them to work, and they don't even have a chance to try them because they disappear so fast! I bake them as cupcakes. It makes 24. For the butter/margarine, I would use one stick of butter/margarine and 1/4 cup applesauce. It cuts back a little on the calories and you can't taste the difference. THis is the best banana cake/cupcake recipes ever!!!

—CHOCOLATE777

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Oct 16, 2002

Wonderful, light cake. I added 2/3cup of miniature chocolate chips and topped with a Chocolate Streusel. Delicious! Chocolate Streusel: 1cup brown sugar, 1/4cup unsweetened cocoa, 6Tbs. butter, 1/2cup flour--pulse in food processor.

—HAMTAN

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May 23, 2006

I THINK THIS IS THE BEST BANANA CAKE I HAVE EVER TASTED.. I TOOK IT TO WORK AND EVERYONE LOVED IT. IT TASTES LIKE CAKE NOT BANANA BREAD AND IS LIGHT AND MOIST.. I CAN'T WAIT TO MAKE IT AGAIN.. WITH REQUESTS FOR FLAVORED WEDDING CAKES I THINK THIS ONE WOULD BE A GREAT CHOICE. BUNNY PROCTER

—BUNNY P.

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Sep 24, 2002

Yummy!!!!! Rather than layering this cake I made two smaller cakes. This banana cake is moist and tasty and lasts well in the fridge.

—MRS TEMPEST

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Nutrition

Calories
335 kcal
17%

Carbohydrates
50.1 g
16%

Cholesterol
84 mg
28%

Fat
13.2 g
20%

Fiber
1.2 g
5%

Protein
5.1 g
10%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 335
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 7.8g 39 %
Cholesterol 84mg 28 %
Sodium 306mg 12 %
Potassium 139mg 4 %
Total Carbohydrates 50.1g 16 %
Dietary Fiber 1.2g 5 %
Protein 5.1g 10 %
Sugars 28.2g
Vitamin A 9 %
Vitamin C 3 %
Calcium 7 %
Iron 15 %
Thiamin 23 %
Niacin 21 %
Vitamin B6 6 %
Magnesium 5 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.