Awesome!!! I subbed safflower oil for the butter, added a generous squeeze of lemon juice over the banana and grated apple before mixing them in, chopped the raisins (without plumping them), and added broken walnuts for some crunch. I also reduced the honey to 1/3 cup, and they were still plenty sweet for my taste!

I tried this recipe because of the great reviews, but it did not turn out well for me at all -- burnt, curdled, soggy. I'm thinking 400 degrees is too hot for a custard...?

It took a while, but this recipe did eventually set up and make a smooth and creamy candy. It is verrrry sweet, so add lots of nuts (I used pecans) to counter this, and cut into tiny bites.

Delicious!! This recipe scales easily to four servings (for a small cake) and is a great way to use that last banana on the counter that's too ripe to eat. Highly recommend using CAKE FLOUR -- it makes an amazing difference in taste and texture for most cakes. The banana flavor here is very subtle, which we liked. (People who think they do not like banana cake are likely to enjoy this one!) The texture is fluffy and moist -- not heavy and wet, as are some banana cakes. Don't skip the lemon juice, as it keeps the color of the finished cake a light, appetizing color. I baked at 325 degrees F. I also added broken walnuts to the cake for some texture, and lemon zest to the frosting. Loved this -- will definitely make it again!!