By Baby Kato on May 02, 2004
Photo by TeresaS
Photo by TeresaS
"This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do..."
Serving Size: 1 (103 g)
Servings Per Recipe: 12
"excellent! easy recipe, just the right sweetness, the kids inhaled it :)
used Self Raising Flour, so left out the salt and raising agents. made 12 large cupcakes, and a small tray, this will be THE recipe from now on :)
made for Aussie swap March 1012"
"Made this for the hubby to have with his mid-morning coffee...he loved it...I didn't have a 9X12 pan so I used a 9X9...it worked great...took just 45 mins to cook...came out nice and moist...not sure what the difference is between a cake and a bread except the pan...I had all the ingredients including the overripe banana's...thanks for posting the delicious recipe...=)"
"A delicious and light cake that is oh-so-easy to make. I used two very large bananas and buttermilk in place of the sour milk. Baked in 50 minutes in a 10x10 silicon pan. No need to frost/ice this cake. Once a month we have morning tea at the gym, and this was a big hit with everyone. Thanks for posting."
"This was a delicious and easy cake! I used a bit of vinegar instead of lemon juice and omitted the walnuts and instead added a bit of chocolate chips. I had frozen bananas that I threw in the microwave (peel incl) for 2 min, and they were fine. I used 4 bananas. I will for sure be making this again. Thanks for sharing!"
"I made this in a bread loaf, and it turned out great! I had to increase the cooking time a bit, but otherwise made as posted. I did add nuts, but used pecans instead of walnuts since I'm not a fan of walnuts. Thanks for sharing! Made for Holiday Tag!"
"Easy and Delicious! Followed the recipe exactly, only that since I had no lemon juice to make the sour milk I used vinegar and it was the same. Keep an eye on the cooking time since mine was done 10 minutes before the suggested recipe time frame."
"Followed instructions as written. Moist and flavorful cake. Baked in glass 9x13 pan and it was perfectly done in 45 minutes."
"Very good banana cake that was great to use up the many rotten bananas that accumulate in our freezer! I liked the richness of it and was glad to bring it to church for our coffee table where it got quickly eaten up. Thanks! Made for ZWT7!"
"Loved the ease and the flavor. I pulled my bag of frozen bananas from the freezer and this came together quickly. Left out the walnuts because the kids like their banana bread without it. Half of it was gone before it even cooled. This was a big hit in our house. Made for ZWT7."
"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!"
"This is terrific. I made mine in a 19x13 pan and just sprinkled powdered sugar over it. It was sweet enough. Reminded me of Banana Bread... I added the walnuts which gave it a nice taste and crunch. I will make this again, because it was so easy to put together. Thanks for Sharing. Made for March Bevy Tag ;)"