This nourishing cake keeps well in a covered container for three or four days. A denser cake with a more pronounced banana flavour is obtained by using very ripe bananas.
Altered ingredient amounts. I doubled the butter, eggs and bananas and it made a larger batch, and the cake was extra moist. Also i used 1 lemon and added an extra cup of icing sugar to the icing mix and a little yellow food dye to give it colour. - 21 Jan 2011 (Review from Allrecipes AU | NZ)
I have also made this into muffins but altered the recipe slightly: brown sugar instead of white, wholemeal flour instead of normal, added cinnamon and sprinkled on top with a mix of walnut, brown sugar, and cinnamon. Beautiful. - 11 Aug 2012 (Review from Allrecipes AU | NZ)
What an easy to make cake with a beautiful moist result! This will be made again and again! - 07 Nov 2009 (Review from Allrecipes AU | NZ)