As for the filling, the first time i ate it, i didn't freeze it cuz the pie plate wouldn't fit in my freezer. So it was extremely runny and left a lot to be desired. However, that night, i cut the pie into slices and put them in a Tupperware. It was much better frozen! But then again, its melts pretty quickly... i wish the consistency was a little thicker! Any pointers? I really liked the flavor! The best part is that the Peanut Butter filling complements the banana graham cracker crust!!! Brings back awesome memories of PB and Banana sandwiches!

Reviewed On: Jan. 6, 2008

I made this for Christmas dinnner... it was very good! It was such a light and refreshing dessert, contrary from what I think of when i think of bread pudding! But nonetheless, the flavors were perfect together! The cardamon and mango go SO well! The only change i made was that instead of white bread, i used a combination of italian bread and Whole Foods "Seed-uction" bread... It was great! Crispy top and edges, and moist inside.... yummmm.... This dessert went perfectly with a Curried Monkfish dish that i made... an Indian theme!

Reviewed On: Dec. 31, 2007

I am eating this right now and lemme tell you it really hits the spot! I followed the recipe exactly but instead of making a cake, i made cupcakes!!! Its moist, not too dense to be a cake (its much fluffier!), and has the most perfect combination of flavors. Oh yeah, i used macadamia nuts instead of whatever they used and i chopped it up so i get a little bit of crunch in ever bite! The coconut gives it a subtle kick from the regular banana cake/bread... i love it! Also, since everyone said the frosting was too sweet, i only used 2.5 cups of sugar and it turned out great because the sweetness isn't overpowering compared to the banana flavor. I also sprinkled the coconut flakes and nuts on top of the frosting instead of mixing it in...... I LOVE IT!

Reviewed On: Dec. 16, 2007