Outstanding. This should be a breakfast staple. Like others, I reduced the sugar to about 2/3 cup. I had an extra banana so I threw that in. I only keep whole wheat pastry flour on hand, but it works just like all-purpose, in my experience. The funky part is that I used 1/4 cup oil and 1/4 cup kefir (kind of like yogurt) and they were still moist and dense just like a "cake bread" should be. Seems like a pretty fool proof recipe!

Reviewed On: Apr. 23, 2011

Yup. It's a good one. But like some others suggested, I drastically reduced the sugar (using about 1 1/4 cup) and halved the oil (replacing half with kefir, which is a lot like yogurt). I also added 5 Tbsp cocoa. The texture was more delicate and crumbly than traditional sweet breads because I reduced the fat, but the flavor is excellent and I think less sugar allows the other flavors to come through beautifully.

Reviewed On: Jun. 9, 2009

Great recipe. I perhaps made a few too many changes for the first time out, and it still came out amazing well. I used ghiradelli baking chocolate which already has the sugar mixed with the cocoa and this somehow seemed less chocolately. I also substituted vanilla yogurt for half the butter and replaced one teaspoon of baking soda with baking powder because I wanted a less dense cake. I also live at high altitude in Colorado, so I had to add 2 extra TBSP of flour and reduce the liquid by a 1/4 cup. After all those changes, I have to say it STILL came out great. That's a pretty failsafe recipe, if you ask me! I slathered it with Cream Cheese Frosting II from this site and it was rich and decadent.

Reviewed On: Oct. 12, 2008