By Sudika on April 10, 2007
Photo by katia
Photo by katia
"Light and easy to make and oh so yummy. I invented it after having too many ripe bananas. Best eaten straight out of the oven."
Serving Size: 1 (1344 g)
Servings Per Recipe: 1
"This cake turned out very well. I have tried countless recipes from books, websites, blogs..but none of them worked. I don't like soya either, so this banana recipe was a good option. I wanted to make a small cake, so I used a sixth of each ingredient and the end product was delicious. I used condensed milk instead of milk. Cake was yummy and spongy."
"wow! this recipe is awesome and VERY forgiving! fancied banana cake but only had one banana and no eggs. so i substituted the vanilla essence for banana essence, doubled the sugar(only had white sugar) and used 400ml milk instead of 375ml, and used the ONE banana! the cake was moist, fluffy, and absolutely DELICIOUS. the 2nd time i made it, i halved the batter and put 2tblspns unsweetened cocoa powder in one half for a marbled effect. if possible, it was even BETTER! this one is DEFINATELY a keeper!"
"I halfed the recipe and I had a 8 servings cake so I guess the posted amounds make a big cake! Light and tasty.I used less sugar was my only change! Make it for PAC Spring 2008."
"I don't know why, but I followed the recipe to the letter and it never really "baked" in the centre. It was set, but very VERY moist compared to the rest of the cake and it took it almost 45 minutes to get that far. The kids ate the edges but wouldn't go near the middle"
"Banana Cake is my grandson's favourite but now he has a wheat and egg allergy ! This recipe is great ~ I just substituted the flour for wheat/gluten free white flour. It's the best sponge I've ever made (I'm not a greater baker) ~ light and moist. It's also pleasing to have such a short cooking time and save on energy resources as my ordinary recipe takes over an hour to cook at a higher temp. Thank You !"