This cake is pure and utter gooey goodness! Amazing banana flavor. Nice and sweet. I used dark brown sugar in the topping and a bit of rum extract along with the vanilla in the batter. Mine did get a bit over browned, but a lot of that was my choice of pan (probably too dark). Done in 1 hour exactly. Reviewed for ZWT7.
Please report me to the authorities and call food.com, because gailanng, if you ever post something like this again, well, we.lll.....well....I am coming down south. That's it. What were you thinking when you posted something like this? Well, gosh darn it, you've turned the whole Longmeadow Farm upside down with your bananas. And .....I bet you're pretty darn proud of it too. Didn't change anything. Seriously, I am now obligated to make this for all of my country road. Thx. xoxox. Made for tour. ZWT7
Sticky and delicious, gone in 24 hours !!
I am eating a piece right now. It is delicious. I did add pecans with the layer of bananas. Will definitely be making again.
This cake is delicious and surprisingly, not overly sweet. Although this is loaded with calories (even cut to 8 servings), it's really good! Buddha (who loathes banana bread) even liked it. I made this in our cast iron skillet using AP flour, 2% milk, butter flavored Crisco, and adding 1/2 Tbsp. Banana extract to the batter. Definitely a special occasion cake, and one to remember 'moderation' when slicing your servings, lol. Thanks for sharing the recipe. :)
OMG, I feel the need to go to confession and I'm not even Catholic. This cake is soooo gooood. Easy to make. This recipe is a keeper.
I thought this would be a nice change from the usual banana cake. My daughter didn't care for the "crunchy" outside and my son gave it an OK.