I was super excited about this recipe! My husband and I made it together. The first thing I noticed was the aroma! The 2nd was the awesome crust on the top! I tasted it and was slightly disappointed, my husband and I agreed. I would do this again for sure! I used 2 1/2c. sugar and no butter flavor this time. I would skip the almond extract (completely!!!!!) and use more blueberries or completely leave them out. I might also sprinkle some granulated sugar on top right before baking.

Reviewed On: Jul. 28, 2009

I was looking for a recipe for banana fritters b/c my husband grew up on them. His family is Haitian and this is a traditional thing they make. I couldn't use his mother's recipe b/c her measurements were not exact. It was a little bit of this and a little bit of that. I thought this was a good recipe, but I would add more sugar to the batter. My husband and I both agree that it needed more bananas. I think that if you like it for a desert, more sugar would be appropriate. It also depends how much you like bananas. We like the taste of bananas to be very strong and noticable. Also, I tried a previous suggestion and piped it out of a bag. The oil was way too hot and they came out like burned funnel cakes. After the first attempt, I used less heat and transfered the batter to a bowl and used a 1/3 measuring cup as my spoon. The looked just like his moms. With more sugar and more banana, I would make this a five star recipe! (I also only use overripe bananas so avoid having to throw them out. They also seem to be more sweet.)

Reviewed On: Jun. 28, 2006

I made this for my 2yr. old son's Blue's Clue's cake. I wasn't impressed. Way too sweet for me. I just really thought it lacked a buttery taste. Probably wouldn't use it again.

Reviewed On: Jun. 17, 2006