Followed the directions to the letter and these turned out great! I was worried that they'ed be dry because of the whole wheat (normally I use half wheat half white flour) but these were just perfect. Moist and flavorful--I just can't say enough good things about this recipe.

Reviewed On: Mar. 26, 2008

This was a favorite with everyone in my house. After reading the reviews that the chicken needed a bit more of a kick, I added 1/4 tsp. curry (since it goes so well with coconut), a dash of red pepper and a little garlic to my chopper while everything was grinding. I also kept my chicken breasts whole and double dipped them in the coating so they'd be nice and crunchy and cooked them on a rack on a baking sheet so I wouldn't have to flip them. Even the people that don't like coconut liked this one--I gound everything so finely they could only taste the sweetness of the nuts without the texture that they don't like. After my alterations it is 5 stars all the way.

Reviewed On: Nov. 24, 2007

This was a wonderful recipe. I used vegetable oil instead of butter because, for me, it makes for a more moist cake. That was really the only change I made, other than taking the user suggestion of adding 1 Tbls. of flour to the topping mixture. Like others, I made these into muffins (cooked for about 29 minutes) instead of a single cake. The flavor was great and they were moist and very banana-y. I had a ton of topping--almost, but not quite, too much and it stayed on my muffins just fine. This recipe might replace plain ole' banana bread in my house!

Reviewed On: Nov. 13, 2007