The topping, while it had a very distinctive buttery taste, was just to light in texture and very insubstantial. The night I made it, we had out of town company, and while everyone said they liked the taste, every one (ranging from ages 4 to 62) felt like they had eaten air. The blueberries were phenomenal and we all (7 of us) particularly liked the addition of the orange juice, a nice change from other recipes I've made which called for lemon juice. I will save that info and look for a different topping.

Reviewed On: Oct. 7, 2011

This wasn't bad and I may try it again. However, I would probably add some additional flavorings/herbs or vegetables, such as spinach. It was, at least for us, too rich and more like a dessert.

Reviewed On: Oct. 7, 2011

I would have given 5 stars had this been called Banana Sour Cream Cake. It is far too rich (not to mention calories) to be called a bread. As promised it is indeed moist, maybe too much so as it tended to stick to my pans (all 4 of them). Then again, maybe that's because the recipe called for the pan to be buttered and my pans are Teflon coated. In any case, I think the combination of buttering the pan with the sugar/cinnamon layer created the sticking problem. Also, because this called for 4 pans and I noted only 1 cup of walnuts, I opted to split the batter in half. To the first half I added the full 1 cup of walnuts and to the 2nd half, I added a cup of semi-sweet chocolate chips. (One of my guests is allergic to nuts). The flavor was quite good, particularly the one with the chocolate.

Reviewed On: Oct. 7, 2011