Reviewed: Jul. 28, 2009

This was okay and different. Following the recipe exactly makes a-lot of sauce that would be great on top of ice cream or a bread pudding. The banana's don't need as much sauce. Overall this was a good rich dish that my party guests liked okay.

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Reviewer:

kac2research

Cooking Level: Intermediate

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Reviewed: May 20, 2009

eh.

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QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Jan. 21, 2008

I used flaked coconut instead of nuts, which was good. I would suggest using about half of the other ingredients, just because there was so much extra liquid leftover. Overall, very good...I will definitely make again.

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Reviewer:

erindesign09

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Reviewed: Jan. 1, 2008

I cut this down to 1 serving and the same cooking time worked fine. Used unsalted macadamias, and their flavor went well with the bananas. I don't like the slight tang that's either added by the sherry or the orange juice, though. Brown sugar Splenda (1/2 of the amount called for in the recipe) worked fine. This looks beautiful and elegant - worth a try!

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Reviewer:

Carrie Magill

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

These were great- a really good way to use up bananas. I slit the bananas length wise otherwise all the glaze just ran off and sat in the bottom of the pan. Anything that is left in the pan would be great over vanilla icecream!

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