I'm a very tough rater,i have to say this is the best cake, super moist, good good good.

I made this yesterday and ended up pulling my upper lip over my forehead, it is incredible. Follow the directions and it will come out awesome ! I replaced the frosting with a banana , nut, coconut frosting instead and it is over the top wonderful ! I enden up leaving it in the over a little longer as ovens vary and waited until it was totally set up. I will bring this to work tomorrow , AWESOME

Bananas, Cream cheese icing. What more can you say? It was "de-lish!" and definitely part of my recipe box! Thanks for this fabulous use for old bananas!

So good. I made this for my husband's birthday cake with chocolate whiped cream on top. So Yummy. Everyone loved it!

AWESOME! This is the best recipe for banana cake I have ever had, followed recipe to a T. Although it does take longer than 1 hr. Excellent! =)

This is a great cake. I don't change a thing except leave the nuts off the top of one end for my hubby who does not like nuts in his desserts. Very ripe bananas provide the best flavor. I do refigerate to store because of the cream cheese icing. Best to eat at room temperature. I also like many other reviewers bake this cake @ 350 degrees for approx 1hr 15 -20 minutes or until a tooothpick inserted comes out clean.

This was a huge hit! I put caramel icing on it and fabulous! I cooked at the temp. the recipe called for but didn't put in freezer because it was so moist didn't need it. It cooked perfectly and came out of pans perfect with no mess up. I cooked in three layers and it was very pretty and held together, even though it was wonderfully moist. I think because it cooks at lower temp. it doesn't rise in middle as fast and makes it easier to layer the cake and keeps it from drying out maybe? I may try to cook at this temp. for other cakes in future and see if it works the same. Love it, thanks for the recipe!

Wow! This was a pain in the patootie to make, but well worth it! It is delish. Took way longer to cook than 1 hour. More like an hour & a half. It is very moist & delicious.

This really is the best banana cake that I have ever made -- or ever had! It was super moist and yet not heavy. I kept it refrigerated. My family agreed that it was even better on the second day. It did take 1 hour and 20 minutes to bake. Also, I cut the icing directions in half (added a little bit extra cream cheese) and had plenty of icing. I see think this will be one of those recipes that gets past down through the family -- it is that good!

The flavor and moistness of this cake were fabulous, but I did have a couple issues. I followed the directions exactly, but after 45 minutes, the cake was not done. I let it bake for another 15 minutes, until it passed the toothpick test and put it in the freezer as directed. But after only a few minutes, the cake sank in the middle. I had a lot of bananas, so I tried it again with two round pans and I had the same result. It still tasted great, though. I served it with coconut cream icing instead of the cream cheese. The combination was heavenly.

Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting a hot cake right out of the oven into the freezer? What? I was tempted to simply bake this in the traditional manner, 350 degrees until done, then let cool on a wire rack. But I noticed the submitter's review, and she was so adamant about the unconventional baking temperature and cooling method that I thought to be fair to her I'd give it a try (especially since it was the rare occasion where I had enough room in the freezer for it). Well let me tell you, I don't know if the cake would have turned out any differently had I baked it in the traditional manner, but this was one, outstanding banana cake! To tell you the truth, I was surprised. It is not uncommon for these types of cakes to be dry or not to be baked through. But this one has a soft outer crust, not overly browned, and a moist, tender interior. It was fun to give this unusual set of directions a try and I'm glad I did. Other than make a half recipe in an 8x8" pan and adjusting the baking time accordingly, I followed the directions exactly and was not disappointed. Now that I've had the first piece I can't wait to share it! The added perk was that because the cake is cooled in the freezer, you can bake and serve this in no time! The frosting is a tried and true cream cheese frosting, and topped with a sprinkle of finely chopped nuts, this was just a simply delicious and beautiful cake.

This is my first banana cake attempt, and let me just say I think it's a runaway success! I needed something relatively simple and delicious for my daughter's youth group at church tonight. I whipped this up, put a little batter in a baby bundt (so I could sample it before sharing), and the rest in a 13x9. An hour later: Light, fluffy, moist, subtly banana-y cake. Beautiful! So here's what I used that may have affected the end result - self-rising flour, jumbo eggs, 1 c. white sugar/1 c. brown, reconstituted powdered buttermilk using warm water, and I skipped the lemon juice. Oh, and I added about 1/2 t. (plus a few shakes) apple pie spice (cinnamon, nutmeg, allspice). Finally, I compromised about the temp/baking time: I baked it for an hour at 300... just right. I haven't frosted it yet, but plan to. I enjoyed the baby bundt without frosting... but I'm a sucker for cream cheese frosting, so off I go. EDIT: Well, per other reviewers (and since we often feel frosting is overdone), I halved the frosting recipe. I used 1.5 c. powdered sugar, 1/4 c. butter, 4 oz. cream cheese, and I can't remember if I used 1/2 or 1 t. vanilla. Either way, it was the perfect amount to thinly spread on the cake. I sprinkled cinnamon/sugar on the whole cake when done and chopped pecans on only half. My daughter told me everyone loved it - most of the kids wanted seconds. Thanks for another winning recipe!

These are very moist and delicious. I have made them several times and will continue to make them for my family.

Cake is very moist & frosting is awesome. I added chopped walnuts over top of frosting. My husband loved it. Definately will make this again.

Fantastic! I added chocolate chips and used it for my daughter's birthday cake. It was perfect.

This cake is AMAZING. I used *really* ripe bananas. I made these alterations: Bake at 325 for 1 hr 10 min, use 3 1/4 c flour, cut sugar to 3/4 c of brown, 3/4 c of white, 4 tsp vanilla, add 2 tsp baking powder, 2 tsp cinnamon, cut the lemon juice, add a handful of shredded coconut. I didn't put it in the freezer and it came out MOIST and tasty. Not bread-like at all!