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 :)
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
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! :)
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.
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.
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.
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.
My lil lady (alzheimers) put a whole bunch of bananas in the feezer. Once discovered they were frozen solid, so we thawed them out and decided to make Banana Cake as to not waste the ml now mushy bananas. This recipe was so easy and allowed her to help measure and mix. Can't wait to share with her family.
I have been thinking about this recipe for a while, it was a crowd favorite many years ago and so quick and easy to bake. I substituted gluten free flour cup for cup and it came out great. My boys are gluten intolerant.
I have not liked making banana bread because I haven't had a good recipe. But this is SO EASY and SO YUMMY! I am completely delightfully surprised. The cake came out moist with a little bounce to it. Next time I will try adding some walnuts; I will also try making it in a bundt pan (like in the picture). It took me exactly 30 minutes in a 9x13 glass pan. A keeper recipe for sure.