I don't think many stores will carry banana cake mix, but I used one package of the Jell-O instant banana pudding mix (0.9oz pk). I just added to the cake mix and I followed the box directions which showed to only bake for 27-32 minutes using 9" pans and that was enough time. I used 6 tbls butter, 3/4 cup brown sugar, 3/14 chopped pecans because that's the best part. I rated this recipe a 4 because it was delicious when it first left the oven, but it doesn't last. I put it in the fridge (covered) for the next day since I baked at night, and by the morning the taste was not as good. The bananas don't hold up well, so I recommend to bake right before serving and try to finish it since the taste is not as good the next day. I like banana bread much better than this cake. I sprinkle the top of the banana bread with chopped pecans, buter and brown sugar before baking and it tastes so delicious....and it will last for days!

Reviewed On: Jun. 9, 2008

I really didn't think this was as great as the reviews I read. It's like a simpler way of preparing lasagne without the lasagne noodles. I will make next time with some changes copying some steps from my lasagne recipe that my family loves (including picky teenager). I will use cream cheese instead of ricotta. Mix 2 tsp chicken bouillion powder with the cream cheese and add 2 cups shredded cooked chicken (boiled chicken breast or boneless chicken thighs...depending on what you like best, white or dark meat). Double the sauce and boil with chopped jalapeno peppers instead of pepperoni. Bake COVERED in foil for 30 minutes, then remove the foil add the mozzarella cheese, and bake another 15 minutes. By baking uncovered for 30 minutes it dries up the sauce and cheese. It's best to add the cheese in the last 10-15 minutes. I would not typically use store bought spaguetti sauce....but if I had to choose one that tastes great, I'd recommend Barilla or another high end sauce. A good sauce makes a big difference on the final result. Enjoy!

Reviewed On: Jan. 14, 2007

This dish is excellent with a few changes. Note that this recipe has no liquids which will becomes too dry. I followed the recipe up to the adding of the potatoes and seasoning but instead of cooking 5-7 minutes, I put it in my crock-pot with 1/2 cup vegetable broth and a can of stewed tomatoes (because I didn't have diced tomatoes). Cooked on high for 2 1/2 hours (after the first 30 minutes I added the Cauliflower stirring to saturate with the spices. I added a little more milk (maybe 1/4 cup or less) after 2 hrs and stirred. The cooking time will depend on how big you cut the potatoes, I cubed them about 1-2" wide. I chose the crock-pot method because I was going to be busy preparing the Chicken Tikka Masala to serve with it. This turned out delicious!!! my picky teenager loved both dishes.

Reviewed On: Jan. 14, 2007