This recipe makes a delectably moist banana cake which tastes great with a fresh cup of coffee. Perfect for afternoon tea.
I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor. I live in a Senior Apartment Building where we pay for a daily lunch. I gave our Head cook a copy of the receipe plus a large sample of the cake. She was very surprise afterr reading the receipe and then tasting the actual cake. I am hoping now that will one of these days she will serve this banana cake as a dessert to the rest of residents in my Apartment complex. Dave Poletti - 21 Jan 2006 (Review from Allrecipes USA and Canada)
This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with chocolate frosting and chopped peanuts. Definitely five stars!!! - 24 Jan 2007 (Review from Allrecipes USA and Canada)
This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand. - 15 Apr 2007 (Review from Allrecipes USA and Canada)