It was moist, and not as dense as a more traditional banana bread which I really do prefer. I used 7 smaller bananas, and it gave me 2 cups and a third banana mashed. I also added half teaspoon of nutmeg, and quarter teaspoon of cloves. I like to put nutmeg in as many recipes as I can, it adds a great touch to the fall spices and goes beautifully with the bananas. I substituted using brown sugar for half of the sugar, doing half white and half brown sugar for more flavor. I did not use nuts, but added 2 cups of chocolate chips, and made two normal sized loaves, and one slightly smaller. I did not think the adding the sugar cinnamon was a big added factor for taste. The sour cream really does keep it moist. I also baked at 325 and not the lower temp of 300, for an hour and fifteen minutes.

Reviewed On: Oct. 18, 2009

It was OK, both 15 year old and 11 year old girls liked it better than I did. My 15 year old gave it 4 stars. I tweaked it a bit. First off, used olive oil to coat the pan, why use butter? Olive oil made so much more sense. Then added Creamy Italian dressing to TWO eggs, and then added a great garlic seasoning that has Parmesan cheese in it to the instant potato's. Cut at a bit larger than an inch, and two slices per person were enough. Will slice it thinner next time. Finishing another small batch in the oven as I type this. We also added Parmesan cheese when we took it out of the oven. Served it with pasta, and it was a great meal, and very filling. Was very fast and easy to make. I look forward to trying it with zucchini this summer.

Reviewed On: Jul. 1, 2009

Best lentil soup I have ever made, but I tweaked it. I used a can of chicken broth and only 4 cups of water. I used garlic seasonings instead of fresh garlic. I did use a large onion, and let it cook with the garlic seasonings and 5 chopped carrots, then added the lentils AND a can of garbonzo beans AND can of diced tomatoes. It is absolutely delicious. Check out other lentil soup recipes, and have fun adding various ingredients. I usually am creative with every recipe I make. Try some new things, if you don't like what is in the current recipe. Most cases, you will be happily surprised how good things turn out.

Reviewed On: Jun. 26, 2009