I keep on using this very tasty, always flaky recipe! (I HAVE ALWAYS MADE IT 1 1 TBSP SUGAR, AND 1/2 TSP SALT). Seems impossible to mess up, except don't pre-bake it. Well, sometimes I bake the crust after pressing into muffin cups for 15 mins or until lightly browned. Then I fill them with boston cream filling I made on the stove, giving beautiful and incredibly yummy custard tarts. I think my favorite this about this recipe, however, is that is can get burned and still taste great! -That is never the case with traditional crusts.

Reviewed On: Nov. 24, 2009

I had my doubts when I read some of the reviews that said it wasn't very chocolatey and that it was cake like...but I don't know what they were talking about because it was awesome! It's so rare to find baking recipes that don't use shortening, butter, or margarine...and oil is soo much cheaper and easier to use! Love it.

Reviewed On: Sep. 19, 2009

WOW! I followed the recipe exactly. This is incredibly easy to make! And sooooo good! I love that it used 3 bananas, instead of 1 like a lot of other recipes. Moist, sweet...perfection.

Reviewed On: May 17, 2009