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I wasn't as happy with this as I had hoped. It stuck to the pan really badly. (I have a nonstick bundt pan, and I did spray it. Maybe Baker's Joy would have been better.) It was really easy to do, and was moist. It had a good flavor, but seemed a bit "waxy." I'm not sure if that is really the word I am looking for. It could have been that I am not used to shortening - I guess I don't like it. I didn't use any walnuts or maraschinos, but I did use the nutmeg. I used a glaze-ish frosting on this.
I chose this recipe for PAC spring '08 and it was great. My whole family loved this incredibly moist cake. Thanks for posting.
My mom said that this was the BEST banana cake she had ever had. I used only 1 c sugar, substituted butter for Crisco, opted for the walnuts, used 5 overly-ripe bananas (pureed) and added 3/4 t salt, 8 oz. cream cheese (creamed in food processor with bananas) and 1/3 c chopped dates. The cake turned out VERY moist. I loosened cake, turned upside down on a cooling rack, leaving the pan on top (to retain moisture). After cooling, but still on the cooling rack, I removed the pan then topped with an orange glaze (1-2 t orange zest, 1 T fresh orange juice, 2 cups raw powdered sugar and enough milk to make a thick syrup) then I sprinkled with flaked coconut. I then placed on a serving plate and garnished with 1/2 an orange in the center with a marchino cherry in the middle.