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How easy!!! I made muffins instead so they would be easy on the go. I followed the recipe ingredients but I only had 2 medium bananas that had been in my freezer for a month or so. I also only had butter. The recipe doesn't say to melt or soften so I went with softening it. Worked great!!! I baked them at the same temp for 25 minutes. I will definitely keep this recipe at arms length. Thank you for sharing :)

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MelyndaE November 23, 2011

I made this cake the other day and found it to be extremely good. I made it just as written. It needs no icing, and is one of those snacks that you can eat on the run anytime of day. Hubby loved it. Thanks for an easy and quick recipe Sarah

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Ann from Arizona August 11, 2011

What a great recipe to use when you have some overripe bananas but not a lot of time to prepare a recipe. I made the recipe using one-half regular flour and one-half whole wheat flour, and cooked the batter in muffin tins. The muffins came out moist and delicious, and were an instant hit with my son. I froze half of them, but I don't know how long they will last in the freezer -- they are that good! :)

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TasteTester October 12, 2012

Yummy! I only had two bananas, so this was perfect. I cut the recipe in half and baked it in a 9" round pan for 25 minutes. I also used oil instead of margarine. I didn't even need to get out the mixer. I just whsked it together by hand. It came out very moist and with a good banana flavor. I'm glad I didn't add any spices.

I think it would make a great layer cake, with either a cream cheese or lemon icing. Maybe filled with pineapple preserves. Or any number of tropical variations.

I've added this to my cookbooks. Thanks for posting it.

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Laura2of7 July 12, 2011

This is an amazingly moist and tender cake that is also dairy-free - very important in my house! I love this cake and so does my toddler; it's one of the few foods he's guaranteed not to turn down. Thank you so much for this recipe.

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Katannah May 19, 2011

Tasty and oh so easy! I made it gluten free by using 1.5 cups white rice flour and .5 cups tapioca flour and 3 tsp xanthan gum. I also added an extra banana or two, used oil in place of margerine, and maple syrup in place of sugar, but had to bake longer.

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francoroni April 29, 2010

Lovely! I halved the recipe and used an 8x8 pan, and instead of butter, I substituted half apple sauce and half low-fat butter substitute made of rice, and it's delightful. Very moist and bananasome. Next time I might add cinnamon, and there will most certainly be a next time.

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Fanged Menace March 15, 2006

I'm in love! So easy to make and delicious. I added all spice, cinnamon, butter instead of margarine, and almond extract. Mixed in a little whole wheat flour with the white but used exactly 2 cups total, and finally included walnuts. It turned out awesome!

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EarthFoodie March 28, 2015

Just finished making this cake. Iced it with a recipe that called for two bananas in the icing. Delicious cake! Fast to make, quick to bake and so moist! Thank you for sharing this great recipe.

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Just Jan March 24, 2015

This...is...PERFECT. I always keep a list of the basic "usual suspects" on-hand around the house, in case I get in the mood to bake something. The one drawback is that I HATE to have to go last-minute shop for things I don't have in the fridge or on the shelf, because if I don't have them, I'm not going to do it, then. This is the 'BOMB' of one-bowl banana cake recipes, because it doesn't require yogurt or sour-cream, yet still comes out as good as if you'd actually used those ingredients. No pre-shopping necessary. If I have butter and overripe bananas? BAM - to quote Emeril. It's as good as done! And the cake being great for snacks doesn't hurt, either...

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SGJR1059 March 18, 2014
Foolproof, One Bowl Banana Cake