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My Hubby and I loved this my Mother not so much. She just didn't like it because she was comparing it to traditional pineapple upside down cake and this cake is different. But we loved it and it's gooey topping. Yum! We baked it in our square cast-iron pan.
It tasted great. Otherwise, it was a waste of time and labor and ingredients. Soaking wet, rose four inches, fell three, can't cut into pieces, doesn't unmold, has to be bowled after scooping up. Sorry; but you should have tried your recipe first.
Lenny..you are a genius..the best banana cake i'ver ever tasted...i used brown suger as i didn't have light..and i replaced the walnuts with pecan..but still it tasted great..especially the top, it was more like a carmel sauce....just Perfect...thank you
The cake tasted delicious but it was soaking wet. the caramel on my cake was very watery instead of being sticky. I cut the sugar down a lot and the sweetness was just right for me. My change in topping: used just 1/2 cup dark brown sugar + 3 Tbsp butter (prolly need to reduce butter here) + a tiny pinch salt + 2 Tbsp of Macadamia nuts (provided nice crunch but not a vital part). I also used 3 Tbsp of really good maple syrup but that probably make the cake even wetter. My change in the cake: used 6 Tbsp butter with 1/2 cup white sugar, which turned out fine.
Delish, but a little too sweet. Next time I will cut the brown sugar down to 3/4 c or maybe 1/2 c. I did not use the maple syrup and it was just fine.
Yummy Yummy Yummy! This is a good idea for a cake, I love it. Sweet and flavorful, it is rich. I must do for company and looking to present something a little different. Easy to make and it is good cold too. I love the caramelized walnuts on top. This is a definate keeper, thanks Lennie!
Omg!!! This was amazing!! Made it for dessert and it lasted the evening!! I made it in a bundt pan and the presentation was beautiful! This will be my "I want to knock their socks off!" dessert from now on!!!
Utterly delightful. The topping was sweet despite me cutting back 25%. The chewy caramel bits were a hit. Colleagues and I had it with vanilla ice cream. It's a keeper.
To reduce sugar: replaced brown and white sugars with brown and white Splenda. To reduce fat: used 2 tbs butter in topping and 1/4 cup butter + 1/2 cup chopped banana in cake. Didn't have any pure maple syrup, used maple flavoured pancake syrup which turned out great. Cake had a lovely dark chewy caramel ring around top which my hubby loved. He thought I might have bought the cake instead of making it!
This is a great cake- a real keeper. Glad to see it was already here on recipezaar. Thanks, Lennie!