About this recipe: Fresh bananas baked into a light vanilla buttermilk cake mixture then topped with whipped cream, mmm. Next time you're looking for an simple, lovely cake recipe, don't go bananas - bake them into this scrumptious cake instead!
wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and baked in my oven for 45 minutes. I made a 'review' mini muffin and this is outstanding. Light and airy but yet rich tasting w/the butter substitution. Made 'WHIPPED CREAM CREAM CHEESE FROSTING' recipe from this site (by Tom) and if you have never tried this frosting, it is a must. It is so addictive and is the perfect compliment to this cake, as the frosting is very light and whippy and not sickening sweet. Made a day ahead for a treat to the co-workers tomorrow. Thanks for this lovely and easy recipe. - 11 Aug 2006 (Review from Allrecipes US | Canada)
This cake was NOT fluffy or cake like. This tastes exactly like dense banana bread. I followed the basic directions except subbed real butter for the shortening and cut back on the white sugar slightly. After reading reviewers problems with sticking I decided to try muffins. I got 12 nice sized muffins (used liners) cooked in 18 minutes. This does have a light banana flavor. I used the Whipped Cream Cheese Frosting recipe by Tom (which was fantastic). I will continue to try banana cake recipes from this site that are actually fluffy and taste like cake. - 21 Mar 2008 (Review from Allrecipes US | Canada)
This cake is SOO good. I can't even believe how much flavor 2 bananas gave it. It was too sweet so I will only use 3/4 cup of sugar next time. Beware! The buttermilk will curdle the batter upon adding it! This is normal! I threw it out and tried it again the next day with a new carton, and then realized it was fine the first time. This cake is fluffy as it claims, and has a really delicious crust. I also used butter instead of shortening and will do the same next time. Used 1/2 cup buttermilk by mistake and it was still great. This make about 30 mini muffins, BTW. They need about 12-13 minutes to bake. - 07 Nov 2006 (Review from Allrecipes US | Canada)