by Sweetsunshine,
1/18/201303/18/2013...GO AHEAD & BAKE THIS 1! PROMISE U won't be disappointed. it SURE tastes DIVINE. the banana, chocolate, & nuts flavors came in together beautifully. great for snacking with coffee or as dessert. i think this is also GOOD for breakfast :). BUT before you start baking, READ the recipe & directions carefully.
My rating for this recipe is only 4 stars because the method of making the cake batter is unclear & misleading. If I am to re write the METHOD to avoid mistakes & unwanted outcomes, it should go this way: Mix all the dry ingredients like flour, baking powder, baking soda, & salt together & set aside. Cream the sugar & butter together until fluffy & light in color. Beat in the eggs one at a time. Then, beat in the vanilla extract & mashed bananas. Manually mix in the dry ingredients alternately with the buttermilk, starting & ending with the dry ingredients. DO NOT OVERMIX. Proceed by dividing the batter into 2 equal parts...
by manena72,
11/7/2012I've made this cake several times and it's a great hit! For me however, it always bakes in less than 40 minutes. I actually use brown sugar for the walnuts and add more because it makes it extra yummy.
by manena72,
11/7/2012I've made this cake several times and it's a great hit! For me however, it always bakes in less than 40 minutes. I actually use brown sugar for the walnuts and add more because it makes it extra yummy.
by sueefo,
12/5/2011While I agree the cake is delicious, it is coarse-grained. The directions don't tell you to cream the butter and sugar first which would help give it a finer texture. Still, it's a great cake that I will make again.
by flygirlDC,
5/27/2011Delicious...and versatile. You can eat it for brunch, for dessert, with afternoon coffee...I'm making it again this weekend!
by IL,
9/23/2010Wow! The tastiest and most moist banana cake we have ever made. It tastes even better than banana cake with chocolate chips and is truly addictive.
by Jogotexas,
9/20/2009I enjoyed bringing this cake to a potluck and friends raved. Several took home extra pieces and were looking forward to having it for breakfast the next morning. Don't skimp on the bananas and definitely measure the 14 ounces. To jazz it up a bit, I use chocolate then banana-flavored glaze and topped with a fanning of banana slices that were lightly brushed with OJ to prevent browning. I look forward to another opportunity when I can share this again. Thanks.
by mdoig,
8/3/2009Delicious! I've made this for Christmas brunch and for a large dinner party. I always make sure to add a healthy dose of chocolate chips, and I bet peanut butter chips would be delicious, too. At the dinner party people were diving in & serving themselves, and begging for seconds!
by laurava,
11/1/2008It's very tasty- we've made this a few times and it's a keeper for us.
by chefdana,
6/30/2008This cake is a great way to use up really overripe bananas. I must say that the texture is rather open and spongy, not fine-grained like most cakes. It was definitely tasty, but not the best-looking cake ever.
by RheaS,
6/20/2008I've made this cake many times and it's definitely one of my favourites.
by Amy,
12/3/2007
by Dried mushrooms,
10/4/2007While not a fancy cake, this makes up for it a million times over. It is an absolutely delicious cake that I have made a number of times to rave reviews. In fact, a few dinner guests couldn't stop eating it and actually said it was the best cake they had ever had. Be sure to use very ripe bananas and high quality chocolate. I've also used half milk choco and half semisweet when I've run out of all semisweet and it has been equally fabulous. Also--this cake freezes very well.
