Reviewer:

JENSEN

Reviewed: Sep. 29, 2004

I have been making this recipie for Easter every year. Great moist cake.

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Reviewer:

PKELLYC

Reviewed: Apr. 24, 2007

Thanks for sharing this delicious cake recipe, Dee. I've made this cake twice. Once as per recipe and the second time attempting to copy the one a small local deli serves.To bring this recipe more in line with that of the deli, I chopped half the bananas and mashed half and added 1/2t banana extract for a more enhanced banana flavor. I cut the oil to one cup and didn't drain the crushed pineapple; added 1/4t of cloves and an extra teaspoon of cinnamon, and toasted the pecans. I used your cream cheese frosting, but toasted extra pecans, chopped small and gently pushed them into the frosting all over the cake.The result was fabulous. I'm continually being asked for the recipe.

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52 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: Nov. 24, 2005

This was so moist and flavorful and everyone loved it! Most went back for seconds. I made only two layers and baked them about 15 minutes longer and I used a different cream cheese frosting recipe that is less sweet. The batter was really thick unlike "plain" cakes but it didn't turn out too dense at all. It was just right! Thank you for the recipe. Oh, and my bananas were not extremely ripe - just a slight bit green around the tip but it wasn't a problem.

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9 users found this review helpful

Reviewer:

LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

Reviewed: Apr. 13, 2004

I suggest you ad a layer of sliced banana (put a little lemon juice to keep it fresh)& smashed banana & pineapple in-between the layers. This is a great cake for Easter if you put coconut (green for grass) on the top & decorate the whole pecans as Easter eggs. Best cake ever!

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24 users found this review helpful

Reviewer:

THEMBONES

Reviewed: Oct. 25, 2002

This was awesome - make sure that your bananas are SUPER ripe though.

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11 users found this review helpful

Reviewer:

Bobbie

Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA

Living In: Medford, New Jersey, USA

Reviewed: Jun. 25, 2007

I made this cake as healthy as I could: Substituted all but 1 tablespoon of vegetable oil with 1 3/4 cups lite apple sauce. I substituted eggbeaters for eggs & splenda for sugar. The result was a very dense but absolutely DELICIOUS cake. Very, very sweet so best with a cup of coffee or even coffee ice cream - to tame the sweetness. I made this as a layer cake (2 9 inch cakes). I layered smooshed banana & crushed pineapple as the in-between layer. Very very good to get that punch of flavor but be sure to thoroughly dry the crushed pineapple otherwise it gets kinda leaky. I cooked the cake at 325 in a confectioner's oven for 45 minutes. I watched it very very closely to ensure it did not burn. I topped with toasted coconut. My dad could not stop raving. Thank you.

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21 users found this review helpful

Reviewer:

hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

Reviewed: Sep. 8, 2002

I made this for dessert at a church dinner and it was great! I had 3 messages the next day asking for the recipe and my pans were returned empty the next day with requests for more!

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2 users found this review helpful

Reviewer:

JTTODD

Reviewed: Sep. 30, 2002

This cake was so good. My husband who is a very picky desert eater, loved this cake. Thank you for the recipe!

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Reviewer:

MISSO

Reviewed: Sep. 1, 2007

This cake is great! My husband usually goes down to the local cafe to buy a slice and he said this cake was better than theirs.I made 2 nine inch layers. I only slightly drained the pineapple. The cake is dense but moist.

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2 users found this review helpful