Reviewed: Jun. 16, 2013

Delicious! After reading other reviews,I increased the size (18 servings instead of 12) and it made a nice big 9x13 cake.I also decreased the amt of sugar a bit, and increased the bananas so it wouldn't be dry. Substituted unsalted butter for the shortening and added toasted pecans. I made a cream cheese frosting, but the cake was so moist and tasty that it would have been great without any frosting. I will definitely make this my go-to banana cake recipe.

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Reviewer:

Pam

Reviewed: Oct. 29, 2012

Followed the recipe as above, but my bananas were small so I used 4. Perfect! I cooked it in a Bundt pan and it was moist and delicious. No need for frosting, icing or spreading with butter. I recommend it to anyone. Next time, I will make into muffins.

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Reviewer:

sheenagayle

Reviewed: Sep. 30, 2012

Was easy, but I agree with others it could use another banana. I will bake again but will use Canola Oil instead of shorteing.it was slightly dry.

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Reviewer:

Debora C

Reviewed: Jun. 26, 2012

A little heavy. Not very moist. No big deal.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

This was amazing!! was looking for a banana cake not using brown sugar because i ran out...and i ran into this GEM!! i will always use this!! Its moist and went too quickly in my home of picky eaters! I used extra vanilla and used margarine instead of the shorting. Thanks!

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Reviewer:

socrchic13

Reviewed: Feb. 20, 2012

Nope! I will note make this one again. I took a second look at all the ingredients and thought there was something missing. No milk? No buttermilk? Nothing with a liquid consistancy to it? But I trusted the reviews and thought I would give it a chance. When I added the banana's the dough looked more like cake batter, so I thought I was OK. My cake looked just like the picture. I made a glaze for it which my husband had preferred I had not. My whole family thought the cake was why too dry. We all took out the gallon of milk and each had a big glass to finish off our piece. This cake is dry, dry, dry.. Just want to warn everyone before they make it.

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Reviewer:

cjsandy2000

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

Reviewed: Sep. 17, 2011

I decided to make this recipe into muffins instead of cake. I made three small substitutions; I used regular AP flour instead of cake flour (I did sift it with the other dry ingredients and when I googled it, I did what was suggested and subtract three tablespoons for each cup of flour which really brought the flour amount to just under two cups), I used butter instead of shortening and I cut the sugar back to a scant 3/4 cup as my bananas were REALLY ripe. The batter looked as it should for muffins, it baked up nicely and it tasted as banana bread should but these did turn out dry. If I make these again, I'd cut back the flour a quarter cup or so or add an additional banana. 350 for 20 minutes was just right for me. I got 12 large muffins out of one recipe.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 18, 2011

I made this cake as is the first time ... Excellent! The second time I altered it based on the reviews and used a Bundt cake pan (baked for 35 mins.), butter instead of shortening, and a cup of chocolate chips ... Decadent! By the way, I didn't have cake flour so I put 2 Tblsp cornstarch in each measuring cup before filling the remaining cup with flour ... 1/2 Tblsp for the 1/4 cup. What a versatile cake!

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Reviewer:

jab

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

Reviewed: Sep. 13, 2010

I ended up multiplying this recipe x1.5 (changed the servings from 12 to 18) so I wouldn't have a "flat" cake like the other reviews complained about. I had to bake it about 40 minutes at the same temp. It was perfect. I got a very plump 13x9 cake. Tasted great. I also used regular all purpose flour and it turned out fine. Perfect for my work potluck.

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