This recipe was AWESOME, with a few minor changes. Instead of using melted butter, I creamed softened butter with the sugar. I used mashed bananas instead of sliced. I also added about one tsp of cinnamon for a little extra flavor. Will make this recipe over and over!

Reviewed On: Oct. 11, 2009

My coworkers request this cake often, as they are all to afraid to try making frosting on their own. But it couldn't be easier! I usually bake this in a 9x13 pan. There is no need to freeze the cake before frosting at this size, as there is the perfect amount of the mint frosting. (There is a little too much of the chocolate glaze, but no worries- tastes great right out of the bowl!) I have tried it in the bigger pan, and it was much more difficult to spread the frosting. Very easy in the 9x13!!!

Reviewed On: Jun. 14, 2009

YUMMY! This recipe was awesome! It tastes more like a coffee cake than a bread. I made it exactly as written, with the exception of decreasing the amount of milk and replacing it with the leftover juice from the peaches. It was difficult to get the bread out of the pan without losing all the topping, so next time I will bake it in a cake pan or make it into muffins. This recipe is definitely a keeper! Thanks for sharing, Ron!

Reviewed On: Jun. 14, 2009