Reviews for A-Number-1 Banana Cake
Very successful baked in a bundt pan. Delicious and easy.
This was very good but would consider it more of a bread than cake. I also made it in a 9x13 pan and baked about 35 minutes. I didn't use any frosting since others had mentioned how sweet it was but would have liked it to be a little lighter, less dense for a cake. Maybe it would have seemed more a dessert if I would have added frosting. Anyway my family loved it as a breakfast bread and it was very easy to make.
The batter yielded 20 small/medium muffins. They were done after 20 mins of baking. The muffins were light and fluffy but too sweet even after I reduced the amount of white sugar to 3/4 cup. Great recipe!
Delicious! Baked it for about an hour in a stoneware bundt pan, and iced it with Banana Butter Icing (recipe from this site).
the butter and sugar failed to cream the first time. internet research indicated that the ratio of butter to sugar is too low. reduced brown sugar to 1/2cup instead. cake turned out beautifully (cooked in 40-45min; made 1 8-inch pan and 5 muffins in total) however, i still find it a little too sweet. will reduce sugar to 1.5cup next time i try.
Easy. It tasted like baking soda to me. I followed the recipe exectly. Is 1 tbsp right. Won't be making agin.
Everyone liked it, I made 2 cakes in square pans and kept one at home and took one to the office, it was all gone and eveeryone said it was good,( I usually do not eat sweets myself) I was surprised that no one asked for the recipe though! Thanx will make again
This is the best Banana Cake recipe I have tried. Very versatile and easy, no long baking time and stores well, though it usually is eaten pretty fast around here. I use a ripe banana and whip it with with icing sugar for a special creamy icing, and the consistency can be adjusted easily by how much icing sugar is added. Again very simple and people think it is some sort of deluxe dessert that I slaved and spent a fortune on.
I baked this in a 10x14 pan. It should have baked more quickly, but after a full 30 minutes the middle was still completely mushy. It didn't bake. I tasted an edge and it was insanely sweet.
I tried this mix for banana bread and it wasn't sweet enough. I'm not really that thrilled with the recipe.
Excellent recipe!! I did add vanilla and since I did not have walnuts used pecans. Delicious!
Made this cake for my husbands birthday at Christmas. Only change was I added a cup of black walnuts. My daughters thought it didn't have a very strong banana flavor and I souldn't have used the brown sugar. After much thought, I think maybe the bananas were't ripe enough. Cake was very moist and I will make again with riper bananas. Thanks for the recipe.
Made these into muffins...bake 20 minutes. I frosted them with chocolate cream cheese frosting. Pretty tasty!
As i was cooking this wonderful cake the banana aroma was lovely and so was the end result this cake is delish, moist light and yummy.I made the cake in a 9x13 pan and i also put a chocolate glaze on top as well it went down a treat.Thanks for recipe
Wonderful banana cake recipe! This one will be my go to from now on. I subbed sour cream for the buttermilk and it rose nicely with the 1 tbsp of baking soda. Nice and moist, delicious with a lemon cream cheese frosting (8oz cream cheese, 1/4 cup softened butter, 1 cup confectioner's sugar, 1 tsp lemon extract). Yum!
This was okay. I really wanted a banana cake, but this was more like banana bread. I'll pass on this and keep looking.
I made this for my son's first birthday party, and it was SO GOOD! I added chocolate chips and frosted with chocolate frosting (the recipe from the back of the Hershey's cocoa.) Everyone loved it!
Fantastically light cake-can be eaten 'as-like' or I top with cream cheese frosting. MMMM.. I do use 4 bananas; whether they are large or small; it doesn't matter.. they just have to be RIPE.. oh,.. and I use sour cream to replace the buttermilk.. just too much sour cream on hand! ;0)
wow... i used 3/4 of the recipe and made banana bread (~45 min baking time), was short of 1 tbsp of butter so i sub applesauce for that. I did everything else the same except that I used a bit less sugar and had some trouble creaming the butter... how do you cream butter w/ a hand whisk w/ soooo much sugar? It turns crumbly! Anyway... i t wasn't really a concern at the end and it turned out delicious... very moist, light but not greasy.My bf wants me to make it every week now... oh no... haha.
It was a success at my first attempt as it's really simple. I added extra mashed bananas and also sliced bananas to make to make really authentic. Need more baking time though, about 20-30 mins more, by this time you will have some dry crust to it. I recommend that you wrap your cake tin with greaseproof paper / patchment paper to prevent hard crust forming. I will serve it as a dessert next time, slightly warm (in microwave) with toffee sauce. All the best!
I made this as a bundt cake and baked it for 40 minutes. I drizzled cream cheese frosting over top and it was very good.
This was a great cake! I added chocolate chips and frosted it with a cream cheese/banana frosting. I will defintely make this again! My husband(who's not into sweets at all) loved it. I'm going to try the Allspice creamcheese frosting this time! Yum!
I wouldn't consider this a cake. I would consider it banana bread with frosting. It was pretty good. I did alter it by doing half wheat flour and half white flour, 2 egg whites and 1 whole egg, and added 1 tsp vanilla.
Awesome cake it only lasted one day and was gone!
Banana cake is my favorite, and this is the best I've had! Typically I make it with half a recipe of Sour Cream Chocolate Frosting from this site. This past time I topped it with the peanut butter icing from this recipe, and it took it to another level! I swapped the nuts for chocolate chips for my chocolate fix. http://www.sprinklebakes.com/2012/04/peanuts-in-my-coke-cocoa-cola-cupcakes.html
Very good, very light and moist. One of the better banana cake recipes! Made it in a 9 x 13" pan and baked it for 40 minutes. Have also made it in a large bundt pan and baked it for 55 minutes. Will definitely keep this in my recipe box.
Really good, will make again. My very picky son asked for more. I used chocolate chips instead of nuts and would do this again as it was really good. We did not frost this-found no need to. Great way to use up those old bannanas. I think I like this version better than banana bread and it was very easy to make. I am not a great baker and found this easy to make.
I just made these, as cupcakes instead of the 8" cakes. They took about 16 minutes to bake. I could have probably filled 26 cupcake papers but squeezed it into 24....some have very large tops! They are definitely not even close to the density of a banana bread, they are moist, light and fluffy with almost no crumb. I will certainly make these again. I am planning to make a yogurt frosting to top them for a snack at my daughter's preschool.
The cake was moist, but almost deviod of sweetness. Next time I might add more brown sugar.
I made this recipe for the first time but only had 2 bananas, used half white/half whole flour, used 1%milk with 1T vinegar and added the walnuts. Made the fluffiest batter I've ever seen and made into 12 large muffins. Now, these are absolutely the BEST! I will definitely re-use this recipe!
Delicious! I had a near disaster when I went to measure out my flour and found I only had a cup and a bit left in the bag, so I substituted the rest with buttermilk pancake mix! I also didn't have buttermilk and just used normal milk. I may have added slightly less milk. It turned out amazing in the end, nice and fruity and moist. I love this cake so much I'm waiting for my bananas to ripen so that I can make it again! I'm going to try muffins next time.
I had a really great banana cake recipe which I make all the time. Right before Christmas, I made it and then promptly lost my recipe. I had an order today for two of them, and I've looked everywhere and simply can't find my recipe. So I searched allrecipes and this was the closest I could find to it. So last night I tried it, making just one change. I used all white sugar, no brown sugar. And it was great. Looks almost exactly like my recipe. I couldn't taste it but it looked really moist. So thanks again, Allrecipes and thank you, Kevin!
Big hit with everyone. I used sour cream instead of buttermilk and used the Hersheys icing recipe on the back of the cocoa box. I also sliced some bananas in the middle of the cake. YUMMY.
I "veganized" this recipe (no eggs and/or dairy); I also cut back on the sugar, probably 1/4 less than called for total (but added 1/2 C. dark chocolate chips). The batter was really sweet to me (the beauty of vegan baking -- 100% SAFE raw batter :P!!), but after all was said and done the cake really "mellowed" out after about a day. I frosted it with [vegan] "cream cheese" frosting and the two went perfectly together. I will definately make this again ^_^
I made this for my dad and he said it was the best banana cake he'd ever tasted. Yes, it is really that good.
Very good. I made it in a 9x13" pan and it turned out great. My son loved it.
Amazing recipe. This was a spur of the moment decision to make this cake (because we had two bananas that we didn't want to go to waste.) So, I looked up some recipes..stumbled upon this one, and decided to give it a try. Awesome decision. We only had two bananas, and it turned out fabulous. My husband & I were actually fighting over who got what of the cake this evening (there wasn't much left :-) So, to sum it up...I will absolutely make this recipe again. Thanks for sharing!
I just made this last night. What a great alternative to standard "banana bread". I substituted the buttermilk equally for plain yogurt; baked it in a bundt pan (added an extra 15 minutes to the baking time). I was VERY moist - we didn't even need the frosting. My coworkers ate the cake in a matter of minutes!
I know I'm not supposed to rate something if I've adapted the recipe, but I really needed to share! I love this recipe! Don't care if it is cake, muffin, or bread it's delicious! Lots of banana flavour! The only changes were cutting out the brown sugar and reducing the white sugar to 3/4 c. Still sweet and yummy! I also forgot the walnuts, but I didn't miss them too much. I want to try pecans next time though. Oh and this was a gluten free flour mix ... not too dense at all!
It was very delicious and moist! I omitted the walnuts because I don't like nuts in my cake but it was still good!
Very moist and has a great banana flavor. It was just what I needed to get rid of some overripe bananas. I used the banana cream icing recipe that is posted here.
I have used this recipe for all 8 birthday parties for my boys over the last 4 years. It's a big hit and sooooo good with cream cheese frosting. I make it as cupcakes. I don't plan on making anything different unless and until the boys ask for something different. The texture is so nice and moist. I hate dry cake.
Very easy...I topped it with cream cheese frosting...we could not stop eating it...will make again and again!
O.K. I am not the best baker in the world so I followed the recipe as written. Unfortunately, 30 minutes was not enough time for a 9x13 pan. Mine came out uncooked in the center...what a mess. The outer portion was done and tasted pretty good; however, I was so mad that the middle was undercooked that I only gave this three stars!
This truly is a terrific recipe and very versatile. I use it to make banana whoopie pies with peanutbutter filling. They're better than peanutbutter and banana sandwiches! Thanks for sharing Ryan.
This cake was amazingly moist and dense and delicious. I used half oil and half yogurt instead of butter, used a little less sugar, and added a bit of vanilla, and it turned out scrumptious! We put cream cheese frosting on it, but it is fabulous without it too.
Good flavor. Came out a bit denser than expected. It was like banana bread with frosting. My banana bread recipe with sour cream is moister and closer to cake than this one. I have had better than this.
I don't understand the raves. We did not like this one.
This was very tasty! I used large bananas and instead of buttermilk used plain non-fat yogurt and I think this made the cake extra moist - and it was SOOO good! I simply spinkeled powedered sugar on top so as to not make the cake too sweet with icing. Great recipe, would recommend!
EXCELLENT RECIPE. I doubled everything except the bananas which I used a generous 4 cups of mashed bananas. I added 2 tbls sp swiss honey in with the mashed bananas. I mixed everything and added 4 tbls danish strawberry preserve, 2 tbls heavy cream. Dusted with cane sugar and drizzled cognac over top before baking!! My kids and husband OVERATE!!! Try it..... Super moist and YUMMO....
Very good just as written. Everyone whined that no icing was used until they ate it without the icing. It really does not need icing.
A very moist, delicious banana CAKE! I am very happy with how this recipe turned out. Instead of a 2 - 8 inch round cake pan I made 24 cupcakes. The ingredients were easy to put together. I used salted butter, therefore, omitting the salt. The cake itself was very moist and fluffy. The best part is the taste - very nice bananay flavor throughout! I could see the speckled brown flecks insdie the cake. The buttermilk always makes for a moist cake. I also had 3 medium ripe bananas and a small one so I cut up the small one into small dices and added it into the batter altogether. My cupcakes were baked in 22 minutes, then cooled. Although I could have eaten this just as is, I decided to top it off with, "Chocolate Frosting I," from this website. Next time I will make this with cream cheese frosting.
Definitely a cake, I love to make this recipe into bite-size cupcakes and top with peanut butter frosting!
I made this recipe in a bundt pan and added cinnamon to the dry ingredients and vanilla to the wet ingredients. About a teaspoon of each. I also topped it with a double recipe of the cream cheese frosting found in the Clone of a Cinnabon recipe on this website. I added a splash of orange/banana juice to the frosting to make it the consistency of a glaze. This cake is extremely moist and flavorful!
Best banana cake ever.
OMG! Awesome banana cake! Search no more...I've tried so many recipes, my head spins just to think about it. Well that's it for me, I am sold. The kids who aren't big amateur of banana dessert, unless they are my banana-chocolate muffins that I've been making since forever, just could'nt get enough. I only change one thing on the recipe. Since we watch our sugar intake, I cut the sugar by half and it's just perfect!!! Try it you'll love it!!!
This cake was very moist and my mother & sister enjoyed it a lot. I, on the other hand, felt it lacked something so I added a 1/2 teaspoon of vanilla. Next time I'll use cream cheese frosting as suggested to get the "something" I'm looking for.
Excellent and moist. Top it with the Allspice Cream Cheese Frosting for a tasty treat.
This is a wonderful banana cake recipe. I have made these several times as a cake or muffins and they have always come out perfect. I add 1 tsp vanilla and instead of nuts I add a cup or so of chocolate chips. The kids love it!
I make this cake for my boyfriend at least once a month and it's always turned out moist and delicious. Very easy to make, too.
Good cake, but I changed it a bit. I added 3/4 cup of pecans instead of walnuts, half a bag of mini chocolate chips, & baked it in a bundt pan for 50 minutes. After it had cooled, I melted about 1/3 of a can of ready made chocolate frosting & drizzled it over the top. I took it to a party & everyone wanted the recipe. Very moist.
My husband wanted a banana cake for his birthday, just like the cake that mother made. He absolutely loved this cake! It was very moist and delicious. We do not like walnuts so I used almonds and it was delicious. I also added 3 extra bananas that needed to be used. This was a very flexible recipe.
The best. Most banana cakes and breads are heavy. This one is super light. Made a 13x9 and dusted the finished product with powdered sugar. Absolutely delicious.
This was very good. I made mine in a 9X13 pan and cooked it for 38 minutes. I used a cream-cheese frosting on it. Cannot wait until after dinner so that I can have some!!
I love this recipe, it makes moist and flavorful muffins that don't need frosting. This is even better( in my opinion) than the offical Robin Hood flour website recipe for Banana Bread. Freezes well too, thanks for a SUPER recipe Kevin.
Excellent recipe! It was very easy to make and was very moist and delicious. The only thing I did differently was I added a teaspoon of vanilla extract and I only used three bananas since I didn't have four to use. I will definitely make it again.
This cake was very moist and delicious. I frosted it with a cream cheese frosting which made it very yummy. Great way to use us extra bananas and buttermilk! I'll probably try it as banana bread and muffins too. I never thought my oven ran hot, but my cakes got a little overdone around the edge. Next time I'll start checking sooner, 30 minutes was too long for my oven.
This is a family favorite and we've been making it for years, and it's one of the best cakes you'll ever eat! I can't tell you how many times it's been requested by our children and even coworkers for their birthdays! We bake 40 - 45 minutes in a 9x13 stoneware pan. We never use nuts. And if we frost it we always make "Whipped Cream Cream Cheese Frosting" from this website (which is easy and comes out perfect every time too!)
I had 5 small overripe bananas left over and found this recipe. It was a snap to put together. I didn't have any walnuts to add in or buttermilk so I used part plain yogurt and milk and folded in a cup semi-sweet chocolate chips and three quarters of a cup toasted coconut.I baked it in a 9 x 13 pan and it came out great.The chips and coconut added a whole new level to the taste. I dusted it with a bit of powdered sugar and used as a snack cake.
OMG wow this was so good made it last night in a 9X13 size pan i used a non stick sheet inside so a easy clean up had to bake it for 40-45 min very moist very brown on top i used milk used only white sugar bake it on the bottom rack its a keeper thanks
Very good and fluffy even though I had no unsalted butter and used regular butter. Also I used two 9x5 inch loaf tins @ 325 for 55 minutes (I knew this would work from previous recipes)
I used margarine, pecans instead of walnuts, added a teaspoon each of vanilla and cinnamon. I only had three bananas on hand, and used regular milk with a tablespoon of vinegar mixed in. (Does all that substituting really make it the same recipe??) :) The texture and taste were great! Frosted with a cream cheese frosting it's moist and delicious. I baked it in a 9x13 for about 40 minutes.
I make this cake today and it was good. Instead of buttermilk I used low fat plain yogurt and ommitted the nuts as my kid dont like nuts and make it into muffins. Will make it again in the near future.
Very good and very moist! Had many compliments and the family LOVED it.
I just tried the recipe yesterday and it became a Yummy Sunday for all of us!! A delicious recipe with just perfect sweetness! Just that I replaced buttermilk with equal amount of milk and in stead of crushed walnuts I put crushed almonds. It turned out exra delicous and my family (and I) loved it.
I have baked a lot of banana cakes in my adult life,and I believe this recipe is by far the best one yet. It is not too time comsuming to put the ingredients together and the taste is excellent. Some of the previous recipes turned out on the dry side, but this one is very moist. I will definitely be using this recipe from now on.
EXCELLENT and easy to make. Omitted walnuts due to allergies and used regular butter (not unsalted). Made 18 big muffins. Could probably stretch out to make 24 regular-sized muffins. Moist and tasty - I know I'll be making these again!
I used sour cream instead of buttermilk and this cake was excellent. I frost it with whipped cream cream cheese frosting. Absolutely wonderful together.
If you eat it right away, it has a much more fluffy consistency. If you eat it the next day, it gets thicker - not a bad thing, the taste stays the same, it is just heavier.
VERY GOOD, EASY TO MAKE. MADE IN A 9X13 PAN. LOVED IT WITH CREAM CHEESE FROSTING.
This worked amazing! I had some banana's that were going off so I used what I had at home. I used 2% milk instead of buttermilk and baking powder as opposed to soda and it tasted wonderful. Thank you for sharing!
The cake turned out very nice and a nice texture. I had to bake it for 40 minutes though.
Excellent cake, my soon to be 7 year old has asked for this to be his birthday cake this year!!
Fabulous. I used peacans instead of walnuts and ten minutes into baking, added a "ring" of peacans on the top, then glazed everything with a brown sugar and butter glaze. The result was a beautiful golden brown finish. For a thicker cake, I used an 8" round baking dish. If you prefer it to be a little thinner, I'd recommend something larger, say, a 9 or 10"-- doesn't have to be round though.
This cake is fantastic! I made it for my daughters first birthday because she loves bananas. I must say our family couldn't get enough of it. IT'S fantastic. I will make this again and again.
Delicious and moist. I used sifted cake flour, but I'm not even sure that was necessary. This cake was delicious and makes fabulous muffins or bread as well.
Moist and fulfilling! I glazed it with Hazelnut cream and chocolate for my boyfriend's birthday, he loved it!
This was great! I added one tablespoon of vanilla extract to the recipe, and used splenda white and brown sugar. I also used a 9x13 pan. Very Moist. Everyone loved it! Thank you!!
I just took my first bite and this was very moist and melts in your mouth (in a good way)! I followed everything except I didn't use as much white sugar because I didn't want to risk having a too-sweet banana cake. The next time I make this I plan on putting twice as many walnuts!
Very nice. Moist, but not heavy. Will be my goto banana cake in the future.
Excellent with a very good banana flavour. Would recommend using teflon pans and still doing the butter and flouring. I used one glass and one teflon and the bottom 1/2cm of the cake stuck to the glass pan when I flipped it onto the damp towel. Used the Banana Butter Icing from this site and it's delicious!
Did not get raves from my family...too much baking soda :P next time I'll use less. I did add 1 tsp of vanilla extract and 1 tsp cinnamon.
Really good, moist banana cake. This one is a keeper.
I've tried several banana nut cake recipes and none have come out as delicious and moist as this one. I absolutely recommend this recipe.
Delicious! Delectable! I used the Whipped Cream Cream Cheese Frosting recipe which is also on AllRecipes.com, and I sprinkled chopped walnuts on top. The only adjustment I made to this recipe was baking it about 15 minutes longer since it was still gooey in the middle when I checked it at the posted baking time. This recipe has gone into my permanent recipe box! I give it 15 stars!!!!!!!!!!!!!!!
I had 4 overripe bananas and decided to give this recipe a try. Delicious & very moist. I added 6 oz. semi-sweet chocolate chips and frosted (not really necessary) it with our favorite deep chocolate frosting. My husband loved it! He refuses to eat cakes that are the least bit dry so this one is a keeper! Thanks for sharing the recipe.
Cake was really moist. I made cream cheese frosting to frost it with.