I don't know what these negative reviews are all about. If you made the recipe the correct way, both the flavor and texture should be incredible. I accidentally made bricks (didn't plan on making the bars so thick) but people ate those up before the cut-outs were gone. This is going in my recipe box.

Reviewed On: Apr. 30, 2009

I'm a 22-year-old who's got a passion for cakes, and every time I experiment I'm the only one who ends up eating what I bake. Ha, that rhymes. Anyway, my family's not big on these kinds of treats. However, this recipe was a big success! I decided to make cupcakes so I could experiment with toppings. Dad, who NEVER eats anything I bake (even when I gave him decorated cookies or cakes when I was little, he would say there was too much sugar and he just couldn't stomach it) devoured 4 plain cupcakes before I could make my toppings. Later in the day, I made chocolate ganache and some plain whipped cream (just a little sugar, no vanilla) and used those to fill and top the little cakes. Dad so far has been sticking to the ganache-topped cakes, and mom likes the cream-filled (cut out a piece of the center and filled) with ganache drizzled on top. They're definitely a dessert, but not so sweet that you're unhappy taking that last bite. TIP: chilling the cupcakes makes handling much easier! The liners come off nice and clean for a more "presentable" look.

Reviewed On: Apr. 27, 2009

While this is one of the better recipes for banana bread on this website, the texture still gets me. I would like the bread to be a little firmer. The flavor is satisfactory, but I feel like something is missing. I've tried minor variations over the past several weeks - more flour, less flour, a pinch of salt, different methods of mashing the bananas and different stages of banana maturity - but it always turns out kind of ho-hum. I know there's a recipe out there for an amazing loaf of basic banana bread (no spices or other goodies thrown in) and I'm on a mission to find it.

Reviewed On: Apr. 15, 2009