After seeing all the reviews, had to make and chime in. I made the recipe with no changes, so it's fair. It's moist, easy to make, and tasty. BUT I think that it's a little on the heavy side, like a bread. The frosting was good, the cream cheese taste was a bit strong for the banana cake, so I added in more powdered sugar to the remainder of the frosting. As far as the cake, i'd probably keep the recipe, but still am searching for one that is a bit less dense. I didn't think it was too sweet as some had mentioned. I'm not sure if sticking it in the freezer does anything for the cake if you are going to eat it within a couple of days or that day anyways. All it does is bring your freezer temp down and defrosts some items. It didn't cool the entire cake either. I did have to bake mine for 1 hour and 25 minutes at 275 degrees. I don't live in high altitude, and I do have an oven thermometer.

Reviewed On: Feb. 1, 2012

So many ratings, so i'll keep it short. The only reason why I gave this 4 and not 5 was because to me, it needed more cinnamon goo center! After baking, the inside carmelized up a bit and with Cinnabons, they don't harden up. If there was a way that they could keep soft after a day, that would be great! Flavor of the inside was perfect and this recipe is so easy. I had wanted to make cinnamon rolls for awhile, but was concerned about how difficult they were, with this recipe, it was simple!

Reviewed On: Jan. 22, 2012

Loved this recipe! Definitely a keeper. For color, I added a dash of paprika, but kept everything else the same. I ran out of cheese in between, but I had a large loaf of bread. This tasted just like the crostini served at Nordstrom, and this is exactaly what I was looking for! Some say that it was greasy, but if you broil it on a broiler grill, some of the oil comes out of it. It crisps up after taking out of the broiler as well. Decadent and savory!

Reviewed On: Jan. 22, 2012