Reviewed: Sep. 30, 2011

Very good cake! I always seem to have uneaten, unwanted bananas and this was a great way to use them! I added mini chocolate morsels on top for an added touch for my kids!

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Reviewer:

evolution523

Reviewed: Aug. 27, 2011

So good! I added a few dashes of cinnamon and it just gave a bit of something extra. Topped with cream cheese frosting. I am definitely recommending this recipe!

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Reviewer:

Sara Bassett

Reviewed: Aug. 12, 2011

This cake was just ok for me I have had better it was moist just seemed like it was off it didnt rise that much ill stick to my recipe but thanks for sharing!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Aug. 10, 2011

This cake turned out beautifully. I used cake flour instead of all purpose flour. So Yummy!!!

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Reviewer:

momcamtee

Cooking Level: Intermediate

Home Town: Palm Bay, Florida, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Jul. 30, 2011

This was very good! Perfect just the way it was written. My whole family loved it. I used the Banana Cream Frosting from allrecipes.com and it was fabulous. Thank you for a great recipe. A great way to use up ripe bananas. I'll be making this one again!

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Reviewer:

korrik

Reviewed: Jul. 29, 2011

I love the texture of this cake. It is moist and light with a subtle banana flavor. I used cake flour in place of the all-purpose and buttermilk for the sour milk. Really delicious. We enjoyed it without the frosting.

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Reviewer:

Cerina

Reviewed: Jul. 13, 2011

This was so good! I always try to make recipes a little healthier for my family and here is what I did... Used 3 ripe bananas. Instead of 3/4 cup of butter, I used 6 TBL butter softened and 1/4 cup unsweetened applesauce(next time I will use 4 TBL butter softened and 1/2 cup applesauce. I used 3/4 cup of sugar, instead of 1 1/2 cups. I used 2 cups whole white wheat flour and 1/2 cup AP flour, instead of 2 1/2 cups AP flour. Then just used buttermilk instead of sour milk. This cake came out so light, fluffy, moist and delicious! It was sweet enough with the reduced sugar and then the icing added sweetness aswell. I baked this cake in a 9x13 pan at 350 for 20-25 minutes. I used half of the white chocolate cream cheese icing from this site by BAKERAMA: Carrot Cupcakes with White Chocolate Cream Cheese Icing.

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Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Jul. 13, 2011

This cake turned out fabulous! Make sure your bananas are nice and soft and I even added a bit more the second time I made it. To make it a totally different cake out of one recipe I added a cup of coconut to the recipe and then made Cream cheese frosting with Coconut added! YUMMY..this is a very versatile cake. I bake a lot and this one works!

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