I had some bananas and butter to use up and was tempted by this "lighter" banana cake (as opposed to the usual banana bread). Unfortunately, it came out rather squidgy, and I don't think I'll bother making it again.
I followed the instructions as best I could (excellent step by step photos on the recipe), apart from not having a stand mixer (how big a kitchen do these people have?). I even included the stated amount of sugar, despite the fact that my instinct with any American recipe is to halve it. I didn't have 3 cups of plain flour, but subbed in one of self raising and reduced the baking powder/soda by a third. Was that where I went wrong?
The recipe said to bake in "three round pans". I only have one, so I baked it in two square ones instead. There wasn't a huge amount of batter (they must have been intending three very small tins) but I figured they would rise. They didn't rise much, but at the end of the baking time the skewer test indicated they were done, so I pulled them out, but they then sank while they cooled.
I cut the uneven bits off, sandwiched them together with some spare apricot jam, and there you have it. Banana squidge. Tastes OK, but less than great texture-wise. Cross that one off the list, I can't bothered faffing to find out where it went wrong.
[Edit] The cake was so squidgy it went mouldy in under a week. Big-time fuzzy mouldy. The birds liked it though!