I made this for my husband's birthday and everyone loved it! I did increase the amount of coffee for pouring over the cakes to about 1 cup - and flipping the cakes over so that you're pouring the coffee over the bottom definitely helps. I would recommend using espresso powder if you can get it, I used instant coffee and had some difficulty getting it fine enough for dissolving into the cake batter.

Reviewed On: May 30, 2009

I made this recipe in a 13x9 pyrex dish for Thanksgiving this year and everybody loved it! The sour cream-based filling is a nice alternative to condensed cream of mushroom soup - plus it has a lot less sodium.

Reviewed On: Nov. 23, 2007

These muffins were very soft with a strong banana flavor. The only thing I will add next time would be some nuts for texture. Definately a keeper!

Reviewed On: Feb. 13, 2007