I loved these! I doubled the recipe and used half wheat, half white flour. I used Xagave instead of sugar, and added cinnamon, and nutmeg. I forgot to add the eggs and didn't realize it until we had all tucked into them. We love them anyway! Couldn't notice. Since the bananas are an emulsifier, it didn't need it. The only con is I thought they were too salty. I could taste salt. It wasn't overpowering, but definately noticable. Next time, I'll reduce the salt by half. This recipe is a keeper.

Reviewed On: Sep. 27, 2011

I love this recipe. It's very adaptable to what you have on hand. I used summer squash in place of zucchini, and added about 2 cups lentils instead of half a can the recipe calls for. I would add more tomatoes next time. I almost skipped the white sauce, but I'm glad I didn't. It's delicious and was easy to make. I didn't have parmesan, so I left it off. Maybe a cracker or bread crumb topping would be good on it too. You could top it with biscuits or dumplings, or even a corn bread topping. Endless possibilities. I used cooking sherry instead of white wine vinegar. I used cheddar cheese instead of feta because that's all I had. It was great. So many different ways you can change this up. Yummy.

Reviewed On: Jul. 25, 2009

This recipes is so adaptable. I've made it several time, never the same way twice. Use peaches, or apples, or any fruit combination, 4-6 pieces. I'm going to try pineapple next. You can add nuts, raisins, or dates. I use 1/2 Cup honey in the fruit mixture, add cinnamon and vanilla. And 3/4 C sugar in the dough mixture. Stain off the juice from the fruit after marinating for a few hours in the fridge. Heat a cup of the juice instead of water to pour over the top for extra flavor. Great, great recipe you can play with!

Reviewed On: Nov. 5, 2008