I thought this recipe was fantastic! My husband is a firm believer that you must have eggs in order for a cake to taste great. He was pleasantly surprised to make an exception with this cake. He thought it was the best banana cake he ever tasted. I made this cake several times and tinkered with it a bit. I found that the baking soda left a slight aftertaste, so I reduced the baking soda to 1 1/2 tsp., added 1/2 tsp. baking POWDER, added 1/2-3/4 tsp. cinnamon, added 1 1/2 tsp. vanilla extract, and 1/2 - 1 cup chopped walnuts to the batter. It came out perfect! You can also bake this in a 13 x 9 inch pan for 35-40 minutes, as cupcakes for 20-23 minutes, or as mini loaves for 30-40 minutes.

Reviewed On: Jan. 4, 2005

Oops! In my earlier comment about using this recipe to make great brownies, I forgot to mention to be sure to make the changes I stated earlier (ie, substitute 1/4 c. packed brown sugar for the pudding mix, and add 1 tsp. baking powder to the dry mixture) and use a Devil Food Cake Mix.

Reviewed On: Dec. 31, 2003