- Most Helpful
- Highest Rating
I followed this recipe EXACT- cake is not aesthetically pleasing, cooked 15 minutes longer than suuggested time and top did not cook evenly it was browned outside and middle, with a goey everywhere else. I used a 9in round standard cake pan-as for flavor- it was OK the chips did not evenly distribute, they sort of sunk to the bottom.
My cake was a 4-star, but that is because of the changes I had to make. I am sure without them, it would be 5. I only had 2/3 cup of banana so added an extra 1/4 sour cream and an extra egg. The cake was baked in a 9.5inch round cake tin. It tastes absolutely amazing, very banana-ry (even with less than the suggested amount) and is very moist but too greasy. The grease is my fault I am sure. Next time I will make sure I have more bananas. Thanks for posting
This is one sensational little cake. It did take longer than 35 minutes for it to be done. I have been having some trouble with my oven temperature so I won't fault the recipe. It was still hot when I served it with a scoop of chocolate ice cream. My husband is planning cake for lunch tomorrow! I guess I won't be taking it into work. Thanks for a great recipe. It will be made again and again.
This is a great little snack cake! I didn't have semi-sweet chocolate chips, so I had to use Chocolate-caramel swirl chips-*yummy*. I baked the cake in a stoneware baking pan and I probably won't do that again as the cake didn't really seem to cook evenly. I will double the recipe next time and bake in a 9x13 cake pan. Thanks for sharing, we are enjoying this very much. Nick's Mom
Made this to bring to my in-laws - this makes a moist cake and is delicious!! Love the added touch of the sour cream (I used low-fat sour cream). I also added a little less chocolate chips. Easy to prepare and yummy!! Thanks megnbrycesmom!!