I love this cake! It's a family favorite. Easy to make, yet VERY impressive! The most recent time I made it, we were making caramel ice cream to complement an apple, pie so I decided to substitute the ice cream rather than use the caramel sauce. It was a terrific substitute. The first time I made this, I was intimidated by the whole rolling part, but it's not an issue at all. Just remove the cake from the pan almost immediately upong removing from the oven. It slips right out of the pan.

Reviewed On: Nov. 25, 2009

This is a good cake. I used whole wheat flour and unsweetened applesauce and brown sugar. It could have used a little more spice. It cooked in about 30 minutes - nowhere near the time specified. I had the oven on the right temp, and I bake often, so I don't think there is anything wrong with the thermostat in m oven. My advice - just check it early.

Reviewed On: Oct. 4, 2009

When putting the ingredients in the blender, add the milk first, then the banana, then peanut butter then honey. I made the mistake of putting the PB and honey in first, and they sort of glommed up on the bottom and were hard to get to mix in. I added a TBSP wheat germ, which went unnoticed by my 9 year old son. Ice cubes make it nice and frosty and add a little more texture. I also used 1/4 cup vanilla yogurt and 1/4 cup milk rather than using 1/2 cup milk only.

Reviewed On: Aug. 2, 2009