Reviewed: Jul. 10, 2010

Turned out great! I used homemade cream cheese icing on mine. My twins who rarely eat cake cleaned their plates.

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Reviewed: Jul. 10, 2010

I really liked this recipe! I used to always freeze overripe bananas to use in smoothies but I also love to bake, so I'm glad to have found a good baking recipe for overripe bananas. I was tempted to use some imitation banana extract because I wasn't sure how much banana flavor would be present from just using the nanners, but I'm glad I resisted--4 bananas and it's such a tasty cake! Although I can see what people say about the consistency being very bread-like. I even sifted my flour and it came out kind of like banana bread but I don't care~I love banana bread! :)

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SpiffySilpion

Reviewed: Jun. 11, 2010

I try not to alter recipes so I can see how they turn out..but I did this time to try and get a "true" cake texture. It turned out perfect and true. I made a simple icing sugar frost. Measurements are the same unless indicated. Use electric mixer to beat margarine and sugar then add eggs. Add flour and some milk (about 1/4 cup) to make a more loose batter. Beat some more. Add vanilla, soda, salt and 1 tsp baking powder. Beat some more. Mash 2 bananas into mixture. Baked in round pan at 350 until done about 50 minutes.

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ashathechef

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Jun. 5, 2010

Just made and I love them! Moist, delicious, and excellent with choc chips sprinkled on top. Yum!

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Rachel

Cooking Level: Beginning

Reviewed: May 25, 2010

If you are looking for a cake recipe, this is not for you. It has a bread-like texture. Not very moist. The recipe itself is tasty. I used 3 bananas and tasted the flavor. I used the batter in muffin tins and baked for 20 minutes at 350 F. Portions: 12 large muffins.

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Charlie Eats Food

Cooking Level: Intermediate

Reviewed: May 17, 2010

I found this cake to be very bland... Not sure why but I could barely taste any banana, mostly just flour.

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Jilliebean

Cooking Level: Intermediate

Home Town: Northfield, Minnesota, USA

Living In: Eagan, Minnesota, USA

Reviewed: May 14, 2010

I give this cake 4 stars as a bread, not as a cake. It is very dense, especially with the nuts and etc. I added brown sugar which may have added more thickness, so that may have been a fault. I would recommend as a bread or as a loaf-cake with icing that was drizzled over it. Thanks for the recipe!

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