Fluffy Banana Cake

Love this recipe. I did it in a Bundt pan, it took about an addition 5 minutes that the cooking time suggested, and I topped it with peanut butter frosting similar to that you see in “Nothing Bundt Cakes” style. Big stripes up and down the sides. Nothing fancy but it was delicious!

Family Loves it! Had to make a second one same week to satisfy their craving, ha! I did cut back on the sugar to 1 cup and only put frosting on half cake since some prefer it plain like a muffin 😉 Making the second cake, I used splenda – no one noticed. Made in a 9×13 pan and baked in my oven for ~45 minutes. I was looking for this recipe after having this cake a few years ago in IA at a gathering at my sister’s house. Thanks for posting this recipe-AWESOME!!! RockNCountryGal in Mississippi

Very moist, the best banana cake i have ever made!

This is a great cake – I couldn’t be more pleased. BUT…I did’t make it exactly to specifications. I used butter rather than shortening, tho’ because I’m familiar with cakes made with both I know I would not have been disappointed had I prepared the cake with shortening. I used one more banana and just a tad more buttermilk than called for. I wanted banana cake, not banana bread, so I figured these two adjustments would help achieve that. I mixed this up a little differently than the recipe instructs. I creamed the butter and sugar VERY well, then added the eggs and vanilla, beating well after each. Then I blended in the mashed bananas. I added the dry ingredients alternately in thirds with the buttermilk, beginning and ending with the flour mixture. Most important in my mind was that I used 8″ rather than 9″ layer cake pans which turned out a perfectly sized cake – baked about 30 minutes. I’m not sure I would have been as happy with the “shorter” cake that would have resulted from the 9″ pans. I chose to frost it with a chocolate buttercream frosting and garnished it with crushed Milano cookies. I had no issues with it being a dense cake at all and was quite happy with it’s light, moist crumb. The ripeness of the bananas I used was reflected in how pleasantly flavorful and sweet the cake was. This is just a good old-fashioned banana layer cake I wouldn’t hesitate to make again.

Good, not great – of the 17 I’ve tried.

I made this exactly to recipe. Good taste but WOW, it is so NOT fluffy! I built a layer cake with 2 different rectanglar pans so it looked like a Mayan ruin and my 19-year old son said, “And it even has the texture of stone.”

The cake that emerges from this thick, viscous batter is surprisingly light and mouthwatering. My only change was to put the bananas into a food processor for a bit to smooth the batter out. I wanted something that I could create a chocolate covered banana cupcake with and this is the perfect base! I would recommend to anyone!

Just made this tonight. Yum yum yummy. I followed the recipe to the “T”. Added 1/2 cup chopped walnuts and didn’t frost it. Baked it in a 13×9 glass pan for 31 minutes. My husband loved it. He was the one that made me search for a light and fluffy banana bread – this was perfect.

Was looking for a banana cake recipe that wasn’t dense. This was it!! Very light and moist. I added a few semi-sweet choc chips and reduced the sugar to 2 cups. Honestly I think I should have used 2 1/2 c. of sugar. But the choc buttercream icing added enough sweetness. I doubled the recipe and actually made 3 9″ rounds. I only needed 2 so my family ate the other 9″ round for a snack. This is definitely a keeper!!

The only problem with this recipie is that I can’t stop eating it!!!

VERY yummy! It’s the fluffiest banana bread/cake I’ve been able to make – most of mine are very dense. This isn’t as light as, say, a boxed cake, but for a “from scratch” recipe, it’s quite light. (I made it per directions except added 1 more banana and used a 9×13 pan. Also just plopped whipped cream on top instead of frosting with it.)

I love this cake. It has great texture and taste. I substituted butter for the shortening, and decreased the sugar to 1 cup. It turned out perfect. Very light and fluffy as the name implies, with a wonderful banana taste. This one is a keeper. I will definately make this again.

This was wonderful! Light and fluffy, and full of flavor! Not sure what the problem was with the others that thought it was dense. I didn’t change a thing, made it exactly the way the recipe said to. Delicious. I made two heart shaped cakes, and I will be sending one with my daughter to school for her class party tomorrow. Wonderful recipe, thank you for sharing!

I agree with GodivaGirl on this one…it was very dense and not fluffy at all. I did double the recipe, and maybe could have used even more buttermilk than the recipe called for to make it more fluffy, but I was really hoping for a light, banana flavor. Maybe next time just a white cake with banana flavoring will be what I was hoping for.

Great cake! I used a whole tsp of bkg soda as mine was a little old and questionable. I layered the cake with sliced bananas and whipped cream and frosted the outside with cinnamon whip cream and sprinkled it with mini chocolate chips. I added some cinnamon and nutmeg to the cake as well. The 4 boys and hubby scarfed it down. A nice change from chocolate cake all the time.

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.

Very good recipe however I made some pretty substantial revisions… – the recipe calls for a LOT of sugar – 125g is plenty sweet enough! – we had small bananas, so i used 3. – buttermilk is not really that common place anymore, however a quick google revealed that plain yoghurt/creme fraiche and milk (50:50) mix is a good substitute – well it tasted good to friends and family! – I used a mix of margerine & butter seemed to work well as a substitue for shortening (again, not commonplace here!)

I guess I was expecting the cake to actually be fluffy. The flavor was good, but it turned out just about as dense as my traditional banana bread.

It was a good cake but the batter was thick. Right then I thought maybe I should add some more buttermilk to make it like cake batter. After eating it I should have went with my instinct because it was a little dry. Still yummy though!

I doubled this recipe and made it for about 25 people, they licked the cake 9X13’s CLEAN! Also took the advice of another review and used the cream cheese whip cream frosting and it was really good!

Delicious, light and fluffy as promised! I used canola oil instead of shortening to make it (somewhat healthier). Also took another reviewer’s recommendation and used only 1 cup of sugar – it was plenty sweet.