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This cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch.—Denise Loewenthal, Hinckley, Ohio
Editor's Note: This recipe does not use eggs.
Originally published as Banana Snack Cake in Quick Cooking May/June 2004, p13
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Reviewed on Nov. 12, 2011 by 1Heart4Jesus
This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! For a finished dessert, I might frost it very lightly with my caramel icing. A KEEPER!
This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! A KEEPER!
Reviewed on Oct. 16, 2011 by homebunny
My husband really enjoyed the cake. He liked it better than my banana bread recipe. He said he could taste the banana in it.
Reviewed on Sep. 29, 2011 by Kamal
Delicious tasting, dense cake. I missed my deserts and finally found one without eggs or butter for that matter. Wonderful with a warm tea or coffee. This will become one of my regular deserts from now on.For a change, add chocolate or cinammon or apples for that matter. All would be good I'm sure.Thanks for sharing and share others like this is you have any such deserts.
Delicious tasting, dense cake. I missed my deserts and finally found one without eggs or butter for that matter. Wonderful with a warm tea or coffee. This will become one of my regular deserts from now on.
For a change, add chocolate or cinammon or apples for that matter. All would be good I'm sure.
Thanks for sharing and share others like this is you have any such deserts.
Reviewed on Sep. 21, 2011 by LibbiPeach
Very nice, not too sweet, recipe.
Reviewed on Aug. 13, 2011 by KY_Cook
I like this more than a lot of banana bread recipes I've tried. This is a major hit with my family. :)
Reviewed on Jul. 07, 2011 by randt
I hesitated to make this cake at first. Finally I had only one really ripe banana. I added about 1/2c. raisins. This is a keeper. Hubby and I liked it better than banana bread and muffins.
Reviewed on May. 15, 2011 by deadgirl13
My son has a lot of food allergies. Soy, Eggs, Peanuts and treenuts. Finding treats for him is always a struggle and he often feel left out. This cake recipes is one of his favorites and provides a great birthday cake for all to enjoy!! He actually Begs me to make it everytime our bananas get ripe! LOL!!
Reviewed on Jan. 18, 2011 by AngieMM
I doubled this recipe and baked it in a 9x13 pan. I let it cook 40 minutes which was still not enough time; it needed longer. You have to definitely check it with a toothpick so the middle will be cooked through. I used very ripe bananas and it had a strong banana taste. It was ok warm. My family thinks it would taste better cooled. It doesn't need the powdered sugar; it's sweet enough.
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