I made this sauce for my own take on lasagna so I did the filling a bit differently, but the sauce was excellent! Very flavorful and easy to make. I did slightly decrease the amount of oregano and added a bay leaf while the sauce simmered for an hour. My hubby was very impressed by this meat sauce.

Reviewed On: Oct. 19, 2009

This is a wonderful recipe! Very moist and dense. I followed the recipe very closely, but I did make a few changes. I used 4 small/medium bananas as that's what I had to use up. It yielded more like a cup and a half of mashed banana. Instead of the 1 1/3 cup of white sugar I used 1/3 cup light brown sugar and 1 cup of white sugar. I added in about a cup of chopped pecans and then I baked in a bundt pan for 60 minutes at the same temperature. It came out perfectly and I'm planning to freeze half. Thanks for a great recipe!

Reviewed On: Sep. 26, 2009

This recipe is delish! I just made it, but had to substitue 1 cup of reduced fat sour cream for the yogurt (what I had on hand). I used the juice of half the lemon to thin out the sour cream a little bit. I also used a prior reviewer's suggestion and upped the sugar to 3/4 c. instead of the 1/2 c. the recipe calls for. The lemon flavor is subtle, so maybe next time I'll zest the whole lemon and use all of the lemon juice. The bread was a snap to bring together and it's very moist and flavorful! Would probably be good with blueberries in place of the raspberries to switch it up a bit! Great recipe!

Reviewed On: Aug. 8, 2009