Reviewed: Nov. 18, 2011

It tasted just like regular banana cake or bars to me. I didn't use the raisins, since I don't like them. I couldn't taste any rum flavor, and I used Myer's Dark Rum. It was good regardless. :)

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Reviewer:

Diane A.

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Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

Reviewed: May 9, 2011

These were fantastic! Very moist, kept for days. I will be making this instead of banana bread from now on!

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Jan. 12, 2010

This ia a nice little snacking cake. I think it does have a good amount of flavor--some cinnamon might be nice, but overall the banana flavor comes through. It's moist but crisp on the edges--just how I like it. Very easy and quick to make, as well. I like the raisins in this. I don't have walnuts (bf does not like them) and didn't want to sub any other nuts, so I just left them out. Very nice, thank you for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jun. 3, 2009

I followed the suggestions of the other two reviewers and used a full cup of rum and a full cup of banana. Unfortunately and confusingly, these squares had almost no taste at all. The texture, however, was amazing. Exactly what a banana recipe should feel like in your mouth. I'm going to try this again with even more bananas, maybe no rum so that there's no competition for taste, and see if it's more flavorful.

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Reviewer:

rachel

Reviewed: Feb. 22, 2009

Very cool name! There's nothing better than saying "I'm hungry. Where are the monkey bars?" Loved the raisins, used half whole wheat flour, the banana part was great (I'd maybe add a full banana next time), but my walnuts were a bit stale - use FRESH walnuts!! My inner child is screaming that chocolate chips in here too would truly make them 'monkey' bars :)

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Reviewer:

tiffany13

Cooking Level: Intermediate

Reviewed: Jun. 13, 2008

I used about 1/2 cup of rum in the batter instead of the tablespoon. There was a light rum flavor to the bread afterwards but still nothing terribly strong. I made this into bread instead of bars, and it was a decent loaf that got eaten quickly by the roommates.

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6 users found this review helpful