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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 22, 2007
DELICIOUS!! Do not hesitate to try this recipe, you will love it! I baked this for our Sunday Church breakfast and it was gone faster than you can say AMEN! I did not make any substitutions to the ingredients, measured all proportions and actually used some VERY RIPE bananas I had (I put them in the freezer, this makes them easier to cut up in slices and to toss around in the lemon juice; frozen bananas are also Perfect for smoothies in a flash) I also added a wee bit of dark rum to the caramelized brown sugar, gave it a nice flavor and spice. Make sure you only use 1,2 tbsps. It's enough. HAPPY BAKING!!
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Reviewer:

CookieMonster
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 22, 2007
This was a great recipe, even though I didn't follow the directions, and I hate it when people don't follow the directions and they make bad comments about a recipe. I just knew we wouldn't eat this cake up in one day and wasn't sure how the bananas would hold up so I opted to just mix them right into the batter and it came out great, family loved it, Thanks
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2 users found this review helpful

Reviewer:

TEXSUE
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Cooking Level: Professional
Home Town: Tarkio, Missouri, USA
Living In: Houston, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 11, 2007
This makes a good, moist cake with the right hint of lemon to offset the sweetness. An important hint however - place a cookie tray underneath the springform pan when baking! Maybe my cake pan needs replacing, but it started leaking through after just 5 minutes in the oven. Also, if you have an efficient oven, you may want to check at 30 minutes...this bakes quickly and would not be as good if you overbake.
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4 users found this review helpful

Reviewer:

SABATRO
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