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. 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 (homemade - scant 1/2 cup with 1/2 tablespoon of vinegar, let it sit for 5 minutes) by mistake and it was still great. These days, I make into mini muffins for my toddlers who can't get enough of them, then freeze them to have in the freezer for breakfast every weekend (microwave 12 seconds upside down, then flip right side up for another 12 seconds). This make about 30 mini muffins and only need 12-13 minutes to bake. I have to make another batch before the freezer stash runs out or there will be hell to pay!!!! - 07 Nov 2006 (Review from Allrecipes US | Canada)