I've made this recipe several times and have varied it each time to see what kind of different results I could get. Here's what I've learned: First, grease (don't flour) a 9x13...second, increase the amount of bananas to about 3 ripe bananas and a HEAPING cup of sour cream...third, use brown sugar instead of white and fourth, don't allow to cool completely before placing in a Ziploc bag. I usually cut the cake in half and freeze half while the other half sits in a sealed container on the counter. It really retains its moisture when stored this way, however, you need to eat it rather quickly (like w/in 4 days..which is REALLY easy to do!)
Don't use chocolate chips or wheat flour...that makes the bread taste BAD!
This also makes a good "cake" if you mash half of the banana and leave half in chunks. Then, sprinkle powdered sugar on top or frost w/ a cream cheese based frosting (or a tub of that flavored cream cheese)...it's a hit!
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