I would say this was a good, quick side dish to go with my parmasan crusted chicken. I didn't have diced tomatoes, so I chopped two whole tomatoes and used a can of tomato sauce. I also added garlic powder, per another review. It was not super flavorful, but not a bad dish to have with something else. Next time, I would add more flavor...sauteed onions and garlic would probably do the trick.

Reviewed On: Jul. 18, 2011

I halved this recipe and used it as filling for the cake in the Banana Cake VI recipe on this site. Delicious combination. I made a couple of minor changes, substituting walnuts for pecans, and using additional confectioner's sugar to make a stiffer frosting since I was decorating the remainder of my cake with buttercream. In the interest of time, I didn't toast the nuts or coconut as I had planned, but I can only imagine that would make an out-of-this-world combination with a good banana cake, and I'll prepare it that way next time.

Reviewed On: Jun. 23, 2011

Wonderfully moist, flavorful banana cake! I made only the cake portion of this recipe for my son's birthday with banana-coconut-walnut frosting between the layers and regular buttercream to decorate. SO good. I did make a few small changes, using only about 1 cup of brown sugar instead of so much white sugar, substituting plain yogurt for the buttermilk, and increasing the cooking temp. to 325 for 40 minutes to avoid freezing afterward (no room in my freezer for two hot pans). I will probably try the lower temperature cooking at some point, but this was plenty moist and very sweet, even to those with a serious sweet tooth, with the reduced brown sugar. Easy to make, and would definitely recommend to anyone, especially with the banana-nut frosting. 7/18/11- I've made this at least three times in the past month now, and just used the frosting recipe listed with it, but added some mashed banana to it. Delicious!

Reviewed On: Jun. 23, 2011