This cake is a great way of using up over-ripe bananas. It's incredibly moist, fruity and lightly spiced. Top with cream cheese icing, if desired. You can also use this recipe to make cupcakes.
Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second time I made 2 changes: First I swapped 1/2 the white sugar for packed brown sugar and instead of allspice I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Both ways are great, the moistest recipe I've ever made! - 09 Nov 2004 (Review from Allrecipes US | Canada)
This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I could go back and change that rating to maybe a 4 because the flavor and texture of this cake is excellent, much better. I will make this again with margarine instead of butter or less butter. Thanks for sharing this recipe! Try the Butter Cream Frosting II submitted by Kris, also a keeper. - 26 Oct 2003 (Review from Allrecipes US | Canada)
Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting. - 29 Aug 2006 (Review from Allrecipes US | Canada)