So good! I used Greek yogurt instead of sour cream, cut the sugar down to 2 cups, used 8 bananas (that's what I had) and used 1/4 c. butter + 2/3 c. apple sauce to cut the fat. I also made muffins (it made 30 big ones) instead of loaves. They were fluffy, moist, with just enough sweetness.

Reviewed On: Aug. 20, 2011

This was divine. The only change I made was to use lemon extract instead of vanilla. Enjoy!

Reviewed On: Apr. 8, 2010

Amazing. Just what I was looking for, not too sweet with perfect texture. I followed recipe exactly. I always took the "ball" stage as cooking it until it thickens and begins to stick together and lift away from the pan. To avoid lumps, I whisked the flour into the milk prior to cooking it. I also beat the butter/sugar mixture for quite some time - not until the sugar was completely dissolved but close. If you make this the day before you want to serve it, the sugar should dissolve completely. Just let it stand at room temp for a couple of hours prior to serving to soften it again.

Reviewed On: Feb. 7, 2010