33 Reviews

excellent! easy recipe, just the right sweetness, the kids inhaled it :)
used Self Raising Flour, so left out the salt and raising agents. made 12 large cupcakes, and a small tray, this will be THE recipe from now on :)
made for Aussie swap March 1012

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mummamills March 15, 2012

This cake is very tasty with lots of banana flavor (though that could be because i used 4 dark brown bananas..). I followed just as written but without the walnuts. I definitely think it would stand up by itself without frosting because it's sweet but I did use a clasic cream cheese frosting, which compliments it nicely. The only reasons it didn't get 5 stars were for the dense texture, more like banana bread than a cake, and that it definitely doesn't need an hour. I cooked it for 50 minutes and the edges were burned! 45 next time- and there will be a next time.

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newmama June 11, 2009

That is the BEST banana cake ever, my boy-friend and I Love it very much. Just want to say thanks for post this wonderful recipe.

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Ayen February 12, 2007

Made for the FF&F FYC Tag Game - Altho I originally tagged this recipe to use as dessert for a weekend family brunch, I found myself needing a dessert on the Wed B4 the planned brunch & w/little notice. It was easily made as written except I did omit the nuts as DH is diet-restricted for them. My 9 x 12 baking pan was already in use, so I opted to bake this in a 10" rd spring-form pan which proved to be an excellent choice. It was served warm in the morning w/coffee, chilled as a dinner dessert that evening (both dusted w/powdered sugar as you suggested) & was very well-rec'd. Thx for sharing this moist & flavorful recipe w/us.

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twissis March 31, 2016

This had good banana flavor and stayed moist for days. I made it in a bundt pan and it came out of the pan easily. Yum!

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Susie D January 10, 2016

Wonderful banana recipe, just perfect, will use again and again

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MarraMamba March 23, 2015

What a yummy smell coming out of the oven. Made for Name that Ingredient.

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Lavender Lynn March 09, 2014

Made this for the hubby to have with his mid-morning coffee...he loved it...I didn't have a 9X12 pan so I used a 9X9...it worked great...took just 45 mins to cook...came out nice and moist...not sure what the difference is between a cake and a bread except the pan...I had all the ingredients including the overripe banana's...thanks for posting the delicious recipe...=)

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teresas February 02, 2014

A delicious and light cake that is oh-so-easy to make. I used two very large bananas and buttermilk in place of the sour milk. Baked in 50 minutes in a 10x10 silicon pan. No need to frost/ice this cake. Once a month we have morning tea at the gym, and this was a big hit with everyone. Thanks for posting.

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Leggy Peggy April 03, 2013

This was a delicious and easy cake! I used a bit of vinegar instead of lemon juice and omitted the walnuts and instead added a bit of chocolate chips. I had frozen bananas that I threw in the microwave (peel incl) for 2 min, and they were fine. I used 4 bananas. I will for sure be making this again. Thanks for sharing!

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Deantini March 02, 2013
Kato's Easy Banana Cake