I made this for my sister's birthday. Added more flour, accidentally used less sugar and it was enough for two 9-inch pans. The cake still turned out incredibly moist, and everyone loved it! Thank you for this recipe!

Reviewed On: Jan. 3, 2009

I used half wheat and half white flour, reduced the butter to 1/8 cup and sugar to 1/8 cup of brown, increased the bananas to 1.5 cups (everyone's moving out for winter break and we needed to use up the fruit). I'm a college student just starting out in the kitchen and have made so many terrible quick breads, so I was amazed when it turned out deliciously moist, naturally sweet and light and the experienced chefs in my house said it was really tasty and asked for more! It's whole wheat, low-fat and low-sugar, what more could you ask for? Thank you for this amazing recipe!

Reviewed On: Dec. 12, 2008