Banana Cake

From: kiwidutch

On Jan 9, 2008

Liked this. I made this for my niece who suffers from dairy, egg and other allergies and I used raisins in this. The only change I made was to omit the vanilla, since niece is also allergic to that and to cook it in a loaf tin instead of as two cakes. I increased the cooking time a little until a toothpick came out dry. It was still a moist cake and it went down well enough but several people said they found it to be a little sweet, and one said it was too banana-ry (Duh, it's a banana cake, so discount their opinion!) I must say that banana cake is not often seen here and it was a first for my Dutch family, so maybe their so-so response to this is more due to it being a new taste than anything else. I would certainly make it again. Please see my rating system: a lovely 3 stars for a vegan recipe that I hope can help niece to not miss out when cake is on the table. Thanks!

From: Ashfork

On Jul 22, 2007

I really liked this recipe. I added sliced bananas to the bottom of the pan like other recipes for banana cake. I liked the fact that it was a hearty cake that was very filling, but good for you at the same time! I served it with banana pudding on the side and my guests loved it.

From: Elin di Angelo

On Feb 25, 2004

I liked this recipe but more importantly my husband LOVED it. I add two scoops of protien powder to it and made it in muffin tins. I froze them and we take them out and pop it into the microwave as we need them. They make a great fast breakfast. Enjoy!!

From: Michael Keizer

On Jun 21, 2002

I made this cake with raisins. Although the taste was quite good, I was not very satisfied with the texture, which was a bit dry and heavy.