All the other reviews are correct. This is a great recipe. It travels well too. I made it in the morning and refrigerated it fora few hours. We then took it with us out of town (about a 3 hr. drive) and it was still fantastic. I was afraid it would be too soggy from the dressing, but no problems. Everyone loved it!

Reviewed On: Jan. 1, 2010

It's so frustrating when you expect a recipe to turn out great and it doesn't. The rating on taste alone is a 4. I mean come on, it's your favorite cake and icing. But the instructions for making the acutal balls are misleading. I formed the balls with my pampered chef cookies scoop so they were all the same size. However, 3 ounces of bark...ha! I used half a package and didn't even finish coating my balls. I was making these for a Christmas party tomorrow so I used the white almond bark and some red sprinkles. I froze my cake balls for about 9 hours today. When I dipped them in the chocolate, they started to leave crumbs in the coating so the almond bark looked dirty and they didn't drain well, so I was left with a clumpy dirty ball that even the red sprinkles couldn't make pretty. Now I have to start over with something new for tomorrow's party.

Reviewed On: Dec. 21, 2009

I made mini muffins from this recipe. I reduced the heat to 350 and it only took 13 minutes/batch. The only change I made to the recipe was to use 4 bananas since the ones I had were very small. I ended up with 4 1/2 dozen mini muffins. These are perfect for my 14 month old to hold. The peanut butter did overshadow the bananas a bit. They were good, but I still prefer my traditional banana nut bread.

Reviewed On: Feb. 28, 2009