Delicious!!! This was easy to put together and is very moist and tasty! I used the walnuts but I left them a little bigger. I cooked my cake for about 50 minutes. Made for Went to the Market tag. Thanks Baby Kato! :) ***Added note: I took half of this cake to work tonight and it was gone within minutes! I will be making this again for sure!
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.
Have had this for a while, waiting for a goodly number of "gone-over" bananas! Baked in a 9X13 pan - for 45 minutes ! Was not very deep, and next time will use a smaller pan. VERY delicious - with a sprinkle of 10X sugar and some whipped cream and a big, fat strawberry ! Thanks for posting, BK !
wow, this recipe rocks!!! the best banana cake i've made so far. will definitely keep the recipe. thanks for sharing! :-)
My DH loved this cake. I used Lite Cool Whipped Frosting 113417. It was great. Thanks for posting.
Easy to make and very moist. Made a lovely dessert served warm and sprinkled with icing sugar & served with whipped cream on the side. For those in NZ, in the 9 x 12 pan it doesn't rise as high as in a smaller diameter deeper pan but more like what I think those in the USA call sheet cakes. I plan to make this recipe into cup cakes next time I have some ripe banans. Another one for my recipe files :)
Wonderful. I frosted it with a dark chocolate frosting.
Wonderful banana flavor in this and very moist. Sprinkled powdered sugar on top as suggested, but skipped the walnuts. Thanks BK!
Outstanding! I slaughtered this recipe by using a "good fat" margarine, Splenda in place of the sugar(a bit less than ask for). Then just chucking everything into the food processor and whizzing till it looked like batter (about 8 seconds!). From there my 1/2 recipe amount went into 4 mini Angel Food pans and baked for 22 mins. They are still light, fluffy and delicious. Fast, forgiving and good enough for company...whats not to love?
Wonderfully moist cake despite my tinkering with lower calorie ingredients! I made 1/2 the recipe, using applesauce for 1/2 the butter, Splenda Blend for the sugar and baked it in an 8-inch square pan. Now I'm surely wishing I had made the whole batch. Thanks for sharing your recipe!