After reading reviews that said this cake had a bread like texture I decided to add 1 teaspoon of baking powder to the recipe. The result was fabulous! Still a dense cake that you would expect to get by adding fruit or veggies (apple, carrot, etc) but definitely a cake like texture. I used an angel food cake pan and baked it at 350 for 40 minutes. Nice rounded top and the cake would have been delicious without the frosting. I used 1/2 of a cream cheese frosting recipe and added 1/2 of a banana. The result was a runny frosting (although it tasted good) even with adding more powdered sugar. Next time I'll use banana flavoring in the frosting instead of the banana, although the cake would have been wonderful without any icing.
This is very good. I was looking for a quick recipe to use up bananas and this was perfect. I baked it in a bundt pan for 40 mins and I left out the nuts. It did Not have the dense quality of banana bread like some reviewers said. It was light and moist. I think the secret is to cream the sugar and margarine (or butter)really well and then add the eggs and mix those in before adding the rest of the ingredients. I was going to make a glaze for it but the family started eating it as soon as I turned it out of the pan. I will definately make this again!
This is a really tasty recipe. That said, I had to post a review because I think people ought to be aware that this is not really a cake in the traditional sense. I made it for Mother's Day, frosted it with vanilla cream cheese frosting and was envisioning a fluffy, moist cake. Unfortunately, it's like banana bread with frosting - really dense, with a slight chew. Although it was quite delicious, we just couldn't get past the texture. I think if you go into it with the understanding that it's more like a bread (and maybe skip the frosting?) you'll be more satisfied with the results. I think we figured out the SURPRISE! part of the title....
Oh my goodness this was excellent! It's the best banana cake I have ever made. Light fluffy and full flavoured. I did change the recipe slightly. Only used 2 banana's as thats all I had beat the eggs one at a time into the creamed butter/sugar before adding the flour & added about 1/4 cup of milk as the batter was a little dry. Also it took about 45mins to bake (but I have a slow oven). Will be using this recipe with the changes from now on!
Awesome! Possibly b/c I used cake flour instead of regular flour which I always do for cakes. My 4 bananas were very large. I omitted walnuts as we don't like them in cakes. Quick breads sure but not cake. Lacking a 9 x 13 pan I used a silicone 9" square and it produced a 2" high fluffy (the cake flour!) cake. I'll make this often with my changes. Oh and did I mention? I highly recommend using cake flour!
This is my first time baking so I chose this simple recipe. I added 6 bananas and 1 tbsp of vanilla extract to give the strong taste. Instead of using unsalted butter and add salt later I used margerin instead and no salt added. Because I'm not that excited about nuts so I eliminated that altogether. The result came out perfect moist and fluffy. A perfect recipe for beginners. Thanks!!
I had overripe bananas I needed to use and thought this cake might be a great way to. I frosted it with the brown sugar cream cheese frosting on this site (see my review) and it was very fine. This cake is very very moist just the way I like cakes. I will bake it on a regular basis.
Instead of making a cake I made this recipe into cupcakes. It made 18 cupcakes & I only baked for 20 min. instead of the suggested 30 min. I frosted them w/ chocolate frosting; they turned out great! Will definatly make again.
This is one of the best cakes I have ever made. I have baked this four times in the last two weeks. The taste is great. I know I will bake this more and more. Thanks so much.
I did not care for this recipe. It didn't rise at all, it was dense and heavy. It really needs an acid to react with the baking soda in this recipe to help leaven it so it is not a leaden cake! Please listen to this review, because it'll mean a huge difference. Baking soda only reacts with an acid, otherwise it's useless in this cake. Buttermilk would've been a great addition somewhere in this recipe with the right modifications of ratios of course. Perhaps i'll edit it and come out with an improved version to help out all those banana cake lovers out there.
