By SweetsLady on October 11, 2007
Photo by Crafty Lady 13
Photo by Crafty Lady 13
"I use this recipe a lot with over ripened bananas. I got it out of an electric cooperative newsletter years ago. If I have overripened bananas, I stick them skin and all in the freezer. When I want to make this, I take them out and defrost them in the microwave. (Per reviewers suggestions, I have doubled the topping ingredients)"
Serving Size: 1 (108 g)
Servings Per Recipe: 12
"This was a great recipe, very tasty! My family really enjoyed it for dessert and then again the next day for breakfast. There was no "bisquick" after taste, either. Very easy. I doubled the topping as suggested and am glad that I did. There would not have been enough otherwise!"
"This is so good! My husband said it's even better than my banana bread recipe! I did as others suggested and doubled the topping and it was so good! I used walnuts as I think walnuts go with bananas. I also used the Splenda Brown Sugar blend for the sugar in the topping just to cut down on the sugar a bit and you couldn't even tell! YUM! I could eat the whole pan!"
"Got Bananas? Make this cake. I whipped this out with little effort after a 10 hour work day. Next time I will double the topping as other reviews suggested. Who doesn't love a little extra streusel? I didn't have enough nuts or butter to do it this time. Thanks SweetsLady!"
"I made this with whole wheat Bisquick mix & rice milk & it turned out fabulous. Super moist & I love the topping. I think I'll make extra topping next time, as advised here."
"A very nice banana cake for breakfast or dessert with some whipped cream on top. I will double the topping next time as we loved the wonderful nuts flavored with brown sugar and butter. I used walnuts. Thanks, Carole in Orlando"
"Oh, my word! This is one of the best banana recipes I've made. I was hesitate making it with Bisquick, but it was delish! Even my 6 year old gave it a thumbs up and she can be picky with foods that have pecans. This is a keeper."
"This is a snap to put together and so delicious! A great use of ripe bananas and a very moist cake."
"This is fabulous and easy to make. It's soooooooooooo good, and the bananas keep the cake moist for days. I didn't just add the nut mixture to the top, but took a knife and cut it through the batter, like a coffee cake. Once it cools for about 15 minutes, eat your first piece while it's still warm....it's heaven. Thanks for the recipe, I never knew that Bisquick could make such a great cake."
"I had to bake this a bit longer than stated. Came out extremely moist and tasty. Made for Everyday Holiday Tag. :)"
"Bananas don't usually last long enough around here to over-ripen, but for this recipe I allowed them to do their thing, & the flavor of the finished cake was wonderful! I did use toasted pecans AND doubled the topping ingredients (thanks to another reviewer!)! Another time I might just try candied pecans! Thank you for sharing your recipe! [Tagged, made & reviewed in Please Review My Recipe]"
"This was so wonderful. I served it at Sunday School, and was elected to bring breakfast every week!!! Everyone loved it. Thanks for the recipe."
"Wonderfully moist cake. I made it exactly as written, except that I added abuout 1/2 cup of mini chocolate chips that I needed to use up. I loved the flavors of the bananas and chocolate together. This is a great way to use up overly ripe bananas. The tip about freezing the bananas with the skins on is very handy. Made for May, 2008 Bevy Tag."
"WOW! I made this recipe for Mothers Day Brunch yesterday and let me tell you it was sooo good. Everyone raved about it. It is very simple to make with ingredients I always have on hand. I used pecans in my topping and it was yummy indeed. I am making again this weekend for my father-in-law. Thanks for the keeper!"
"This was so easy to make. It was perfect for wanting something baked fresh without a time consuming commitment ;) This would be great to whip out on Sunday mornings.... the family will wonder what the occassion is. This has a nice moist texture and was delicious. I used walnuts in the topping and baked exactly 30 minutes. Then put the cake under the broiler for 1 min to toast the top. Thanks for sharing Sweets! Will make this again for sure. (Made for Bevy Tag 4/08) ~V"
"Great quick recipe!"
"I made this recipe this morning and just had a slice. It is so moist and delicious. I doubled the toppings but now I wish I would have just sprinkled the pecans on top as the topping made it too sweet for me. I will be making again but without the topping. Thanks so much for posting your delicios recipe!"
"This is put together in a snap and tastes divine! I needed to use up my bananas and didn't want he same old banana bread--this tastes like a cake version of cinnamon rolls with the addition of bananas. A glaze would be nice next time, but definately not needed. CHANGES:
I omitted nuts and doubled the topping) Would make again for company."
"Excellent easy recipe! Definitely a keeper and will be replacing my old banana bread recipe. I do not have a 13" x 9" pan so I used two 9" cake pans instead and it worked out perfectly! Thanks!"
"Great banana brunch cake. I think next time Iâ€™ll double the topping. I made it in 2 cake pansâ€¦ one for us and one for a friendâ€¦ always fun to share."