I halves the recipe (cause i only have 4 medium bananas - i use em all). I only use 150gr of sugar and use dark chocolate chip, but its sweet enough for me. The end result is not as smooth though (it has lots of cracks) but the taste is superb! It was moist and you could actually taste the banana and the chocolate. Divine. Would make it again soon. But if your oven is fan forced, i recommend putting it on 160C on lower rack (coz mine burnt a bit on top, and i have to lower it to 130C for the last 30mnts and move it to the lower rack).

Really Really Good recipe.. I'm out of nutmeg, so i just omit them, and i substitute the shortening with butter, which i think makes it more moist. At first i was worry coz the batter seems a bit thin (coz i shredded the apples), but after they were baked, wow, what a smell, what a taste! Got perfect crunch on top and super moist inside. Just make sure u don't burnt them, i turn down the tempt to 330 after the first 15mnts, required 20mnts more in my oven.

Overall a very good and moist cake.. Mine takes 75mnts to bake, but i guess that happened due to excess banana in it, haha.. I love banana, so i use 4big ones and i sub half of the oil with applesauce and cut the sugar to 1and1/2cup coz the pineapple has heavy syrup. And the coconut gave a very interesting texture - which i love.

A`keeper for sure!! It's the perfect cake! Moist but not oily. I cut the sugar to 1 1/2cup coz the glaze is pretty sweet and it's just right on spot for my non-sweet tooth. Make sure you use powdered sugar in the glazed (i use 70gr confectioner sugar mixed with 1tbs milk, 1tbs lemon juice n almond extract) and it's just the perfect consistency. Oh, btw, i check my cake after 40mnts coz the other reviewer said it takes them 40-45mnts, but in my oven it takes 60mnts..so just make sure to poke it with a skewer to test the doneness coz i think every oven are different.

Hmm, it does tasted good, but nothing that i'd call spectacular. I don't know what's wrong, but my eggs seems fine before i add the extract, then they seems to deflate a bit (could it be because i stop the mixer while adding the extract? -i use handheld mixer, thus i need my hand for adding the extract-) And definitely cut back on the sugar..

Very tasty!! I wouldn't call it moist, but it certainly is good. I have left over yolk from making angel food and this is the perfect way to use it, it even tasted better than the angel food, haha.. FYI, I use 11yolks, may varied depend on the size of your eggs, but i think you'll need around 10-12.

Total flavor with little effort..My kind of dessert :)) I crush ice cubes instead of water n put little sugar syrup into the blender. I run it in the ice cream machine for an hour and put it in the freezer for 3hour. Very smooth and the taste can be adjusted easily. Definitely will make again!!

This is the one!! Totally a keeper. Like everyone, i do altered the recipe :)) Here goes: i only use 1cup white sugar n 1/2cp brown sugar to sprinkle with the cinnamon. I do separate the cinnamon n the choc like other reviewer said, i also omit the nut (coz it's very expensive here), i only use 8ounce choc chucnks, and i forgot the baking soda, hahaha.. I use 4eggs and only use 1cp sour cream coz that's all i have. And with that much alteration, it's still turn out great!! Definitely try this recipe! If you cream the butter n sugar (it takes me 10mnts till all the eggs mixed properly) well you'll have a perfect cake.

It's a good recipe, very moist and all.. it just vert eggy and look ugly after it deflate, maybe i should put it in the fridge for a while like other reviewer said.

Ok, i stupidly ignored another reviewer suggestion to only fill 1/2 - 1/3 of the pan, i fill it to 3/4 and it totally overflowed. I also add some instant coffee to the water and a tbsp of coco powder coz i'm a chocoholic. It really brings out the chocolate taste but make sure you add more sugar accordingly. To be honest, this recipe taste good, but nothing to wow the crowd either, but i guess with few changes here and there it could be spectacular.

This turn out very good, lot of work with the piping and all but well worth it (specially since in my country store packed ladyfinger cost a mint). I substitute 2tbs coco powder for the flour coz i want to make it chocolaty. I also sprinkle them with sugar to make them sparkle a bit.

These were very good! Not spectacular but very good nonetheless. I admit it's a lot of work, but if u love mint, you'll love these cookies. My cookies lack crunchiness, but perhaps that happen coz i reduced the sugar (with 200gr, the sweetness is just perfect, not too sweet, but still sweet enough to satisfy a sweet tooth). I use parchment paper so i didn't grease the pan, and it still slides of easily. Oh, and they didn't spread much too.

Ok, so i altered the recipe, just a little bit though, i add 1tsp of vanilla, 1/4tsp of baking powder, and reduced the flour to 4 and 1/4 cup. Oh, and i use butterscotch pud instead of vanilla. I bake it for full 10mnts and it turns out crispy instead of soft and chewy. But to be honest, i like it more that way. And i try baking it with parchment paper and silpat, but trust me, it's easier using parchment. And please, put some space between them, i read one of the reviewer said the cookies don't spread, so i only put 1/2 inches between them...oh, what a mistake, my first batch stick to each other.

Moist, smells good, look good... but bitter too.. I don't know what's wrong. I make 5 big the muffins and 10 mini ones (with 3apples shredded),the mini ones are good because the sweet topping make up for the bitterness, but boy, the big ones are big disappointment, we can only eat the top. I seriously confused about where i go wrong. Is it the baking powder/soda or the vanilla (i use vanilla powder) that cause the bitterness???

Wow!! this is like eating steam egg with chocolate taste. Very smooth eggy texture that melts in your mouth. I did forget to flour the ramekins, maybe that's why it looks so horrible (it sunk down after few second out of oven), but it tasted great nonetheless.

Excellent recipe!! very moist banana-ey cupcake, it's like a cross between muffin and cake. I do suggest you cut the sugar, i only use 1 and 1/4 cup and it's perfectly sweet. I also substitute half the milk in the icing for lemon juice (to balance all that sugar - giving it a fresher taste). It takes me 30mnts to fully cooked it. (15mnts at 175C and 15mnts at 150C) i turn down the temp because the top's already turned golden brown at the first 15mnts - don't wanna burnt it :)

So far, for recipe that called for box mix, this is the best (and trust me, i've done quite a few). But saying that, i do make some changes to the recipe. I put 100ml of oil , 30ml of applesauce, and substitute the water with 230ml of coffee (and i reduce the sugar to 80g coz i don't have sweet tooth). And the taste is absolutely wonderful, i have the perfect texture (for my taste, haha) and it's not too oily too, unlike some other box mix recipe. It takes me 50mnts at 175C and 30mnts at 150C till it's done (i reduce the temperature to prevent cracking).

Hmm..First of all, i'm a bit confused.. Should i chopped the apples and nut coarsely or fine? Does it require 500gr of apples AFTER it's been peeled n cored or BEFORE it's been peeled n cored? I must say the finish product doesn't really impress me. After 1hour it was finish, but after i left it for about 20mnts and cut it, the part around the apples was a bit soggy and tasted like eating spiced fruit. Maybe because i substitute 1cup oil for applesauce..who knows.. It gets better with the topping though (i only use 1/2 recipe and add 1tsp of ground coffee to balance out the sweetness and added flavour).

Glorious is the right word!! if only i could give 6 stars.. The best cake i ever made. Though i was a bit hesitant by the no-greased pan. I admit getting the cake out took some effort (specially since i don't have non-stick bundt pan) but it was well worth it. Make sure you don't overcook it or it'll stick to your pan. I used 10inch bundt pan and it only took 40mnts at 165. Just make sure that you beat the yolk till lemon color and thick, and beat the whites till stiff. And fold carefully (i add the flour to the yolk first, add 1/3 of the whites to the yolk and add the yolk mix to the remaining white. I know it's a pain but it does make a difference).

It's a very moist cake!! I actually wanna put a pic of it but it just gone so fast before i could even take a single picture. The calories frighten me a bit though so i altered the recipe a bit. I use only 400gr of light sour cream, 20ml oil and 60ml applesauce, and i used 60ml of strong brewed coffee and 60ml of kahlua. But i got to say, it is a bit bitter for my taste with that much coffee and liqueur. Maybe next time i'll add a bit of powdered sugar. And make sure to dust the pan with coco throughly (i used mix of coco powder n powdered sugar).