I followed the directions to a tee on this recipe, and it turned out quite differently than other banana breads I've made in the past. It had a nice, golden color and was crunchy on the outside, and was cooked throughout. However, my husband and I both noticed a subtle funny flavor. I am wondering if the real butter might have been the source, although I always use real butter when baking. Next time I make this recipe, I will try margarine just for kicks. I gave it 3 stars because it was a good banana bread, but definitely not a showstopper.

Reviewed On: May 15, 2009

This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted butter and all of the sugar/cinn mix (that seemed like a lot too) and it came out awesome. I didn't have any issues spreading the cream cheese when I beat it really well like others suggested. I am a big fan of cream cheese, and I wouldn't suggest doubling the filling. As long as you really whip it up, it's more than enough. Also, flour your rolling pin before you roll the dough out. Yum yum!

Reviewed On: May 8, 2009

I followed all of the directions including mixing all the ingredients at once, except that I doubled the sauce recipe as others suggested. My husband could not stand waiting for it to cool and insisted I turn the cake out warm. It was fine-- a couple little chunks left in the pan. We both made the mistake of taking huge pieces, and after about 2 full minutes of gorging, we both had to stop. It is really, really good, but really really dense, sweet, and filling. I'll make this one again, maybe as a birthday cake, or potluck dessert, because it will go a long way.

Reviewed On: May 7, 2009