This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.

tomg
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.

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  • Cream together the butter or margarine and the sugar.

  • Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.

  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

Nutrition Facts

144 calories; 6 g total fat; 26 mg cholesterol; 108 mg sodium. 21.2 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (327)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2008
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. Read More
(302)

Most helpful critical review

Rating: 1 stars
09/14/2011
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. Read More
(15)
384 Ratings
  • 5 star values: 248
  • 4 star values: 96
  • 3 star values: 28
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
01/06/2008
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. Read More
(302)
Rating: 5 stars
01/06/2008
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. Read More
(302)
Rating: 5 stars
11/09/2006
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! Read More
(148)
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Rating: 4 stars
05/17/2006
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.... Read More
(115)
Rating: 5 stars
11/04/2007
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! Read More
(64)
Rating: 5 stars
03/13/2007
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! Read More
(54)
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Rating: 5 stars
12/15/2005
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!! Read More
(49)
Rating: 4 stars
05/06/2006
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. Read More
(33)
Rating: 5 stars
08/11/2006
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. Read More
(32)
Rating: 5 stars
04/04/2006
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. Read More
(27)
Rating: 1 stars
09/14/2011
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. Read More
(15)