19 Reviews

Very nice cake. thanks for sharing

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Laureen in B.C. March 02, 2011

Very tasty snack cake! I halved the recipe and baked in a 9x9 Pyrex. I subbed applesauce for the shortening and left out the blueberries. I'll make this again! Next time, I might add some chopped nuts to the topping.

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JPerez June 29, 2009

Absolutely delicious! Made a few changes to save on calories and the cake was still VERY moist and tasty: used splenda instead of sugar and substituted the 1 cup butter for 1/4 butter and 3/4 apple sauce. Will definitely make this again! FYI topping is divine.

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zoé302 March 22, 2009

I can't stop eating this cake, I doubled the crumb topping and used raspberries.

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Mrs. Cookie June 27, 2007

I am editing previous review -- IF YOU CAN STAND IT --let the cake stand overnight before tasting !! The flavors are MUCH advanced and it it is truly a very tasty BIG cake !! Will be freezing 1/2, since there are just 2 of us -- and we have had more than enough goodies this week ! Thanks MarieAlice !! Guess I was looking for something to use MORE ripe bananas - but this was VERY tasty, if I did have to trash the kitchen to make it !! It WAS a tremendous amount of batter, and I should have prepared 2 pans, but will cut it and freeze part. Was afraid to add more real bananas to upset the balance of ingredients, but expected to taste MORE banana flavor in something which began with "BANANA". It surely will NOT go to waste, but will have to tinker before I try again.

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NurseJaney December 31, 2006

Highly recommended!

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Little Mimi December 29, 2006

Very good! It is a heavier cake and tasted like a cross between a pound cake and a quick bread. It was very very good and we enjoyed it. Plus it was easy to make. Next time I will double the topping as I felt it didn't cover the whole cake. Thanks!

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Rachie P October 30, 2006

This was good and easy to make. It makes a dense and plentiful cake and the blueberries in it are very good. I may try it without the banana and add more blueberries just to see how it tastes. Very moist.

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chemonurse93 October 09, 2006

I had ripe bananas and needed a cake for a church picnic that would not wither in a picnic hamper. I knew that I couldn't go wrong with any recipe submitted by MarieAlice so looked through her recipes. This cake was wonderful in many ways. It made a huge cake. There was so much batter that I put it in a jellyroll pan and it rose up beautifully. It was very moist and had a delicious fruity flavor. It travelled well and looked lovely on the plate. It was a hit! Thanks again for a wonderful recipe that I will be making again soon!

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Acerast September 17, 2006

Moist and Yummy! I followed this mostly to the letter. I omitted the blueberries and doubled the topping. I baked this in a bundt pan for 60 minutes. So light and airy! Nice texture with mild banana flavor. I think I'll try this without the cinnamon next time. I think I wil

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Shabby Sign Shoppe March 12, 2006
Banana Sour Cream Crumb Cake