Wow. I think that sums it up. I used cake flour and this bread came out like dessert. All I have to say is, "DANGEROUS." The flavor and texture is wonderful. I'm eating it on a Tuesday after baking it on Sunday and it's just as good. This recipe is sooooooooooooooooooo moist. My hubby doesn't like dessert and he was super impressed with this. I'm going to try it with wheat flour and Splenda to see if I can turn this into a daily, healthy treat for us. UPDATE: I massacred this recipe. Whole wheat flour, splenda, and margarine. I was afraid I was wasting my precious bananas but this still turned out great. So if any of you want to make this healthier - you can!

Reviewed On: Mar. 20, 2007

I didn't think this was great. My guests liked it but I wasn't wowed at all. I threw everything in the food processor to eleminate any chunks and maybe that changed the taste? I was really looking forward to this after reading the other reviews. I won't make this again.

Reviewed On: Nov. 27, 2006

My husband really liked this. I had a hard time reconciling the taste. Is it Italian or is it Mexican? I ate the leftovers today and it was good but it's missing some spice. When I tasted the sauce I thought it was bland so I threw in some basic spices before I even baked it. I think next time I'll add taco seasoning to the ricotta mixture. I added a chedder layer on top and every bite with that is really good. I think it's just a little too bland on its own. I was surprised to read that others had trouble with it being soupie. Mine set perfectly. I made sure my sauce was pretty thick before I assembled it though. Lasagna has gotten pretty old to me and this was a nice twist. Next time it gets more spices though.

Reviewed On: Sep. 27, 2006