Delicious!! I only had about 1 cup of mashed banana, but this cake still turned out beautifully. Didn't put frosting on cake, ( a personal choice) as it was moist and tasty enough. Just had some next day for morning tea, stays really moist and fresh. Great recipe.
Really quite a lovely recipe. We made cupcakes instead of cake and baked them for 20 minutes at 350. My only other change was to use 1 cup buttermilk instead of 3/4 C. sour milk. Thank you for a great recipe.
DIVINE! I have made this a couple of times now and it is soooo good. I make a slab using a 9x13 and i don't ice it, just eat it as is (it's like a cakey brownie). Served this evening with some vanilla ice cream and fresh strawberries, ohhh so heavenly! Thanks so much for posting this recipe :)
Delicious and moist and fudgey! I used white whole wheat flour since It is what I had on hand, and substituted buttermilk for the sour milk. Fantastic!
Wonderful. Iced with the Chocolate Cream Cheese Frosting by "WaterMelon". Nice Combo. Very moist, (perhaps Smaz overbaked?). Dense, but still cake-y. It was done in only about 33 minutes, as I used 9" rounds. Very banana-y, too, as I also used 3 large bananas, which came out to just over 1 1/2 cups. My son wanted banana cake for his birthday and when I served this he panted with happiness and exclaimed, "This is just what I wanted!". You could probably replace much of the butter (or margarine) with applesauce or some other fat replacement without noticing a difference. I'll probably try that, next time, as I do with my banana bread.
Went to make this cake again and realized I have not rated it yet - SORRY!!! This cake is excellent and another great way to use up all those bananas! I make it in a bundt pan and never frost it as it is perfect just the way it is!! Thanks for sharing a great recipe.
Loved this cake! I used butter instead of margarine and Bob's Red Mill Gluten Free All-Purpose Baking Flour plus a 1/2 teaspoon xanthan gum instead of the flour. You wouldn't even know it was a gluten free cake it turned out sooooo good! I served it with coconut milk ice cream and fresh fruit. Yum!
Everyone loved this! :) I used 1/2 cup of butter and 1/4 cup cream cheese, 3/4 cup sugar and 3 mashed bananas. I also baked it for 50 minutes in a single 9" round cake pan. Obviously I'm not one who follows instructions a lot.. but this cake turned out moist and definitely very well accepted! I sliced it into half, frosted with Chocolate Ganache [Ganache--217404] and more banana slices. Thank you so much! :)
This is one of the best cake recipes I have ever made! I made it for my sister's birthday in a springform pan so I could easily ice the sides (baked at 350 for 50-55min) I also cut back the sugar to 1.5 cups and didn't measure the banana's (used 3 large). I didn't have skim milk for the sour milk so I used 2%. I will definitely make this again!
OMG absolute heaven, moist banana background flavor with an iceable cake not like most breadish consistencies from the bananas, I made it in a 13X9 pan since it would stay fresher after cut that way, at least in our family it lasts better, i iced it with kittencals choc buttercream (using only 1/3 cup cocoa powder) perfect light choclate icing for this moist cake! I am not a great baker and this one came out perfect, thank you!