This is sooo good as muffins! i make 'em as big muffins and freeze 'em. Defrost in microwave for thirty seconds and you have a delicious muffin that is so moist!

It wasn't exactly what I expected, but still good.

These biscuit really are great. *Quick cooking lesson from the Culinary Institute of America.* Mix biscuits as directed but leave out the shortening until the very end. Form a very dry dough and then put thumbnail sized pieces of shortening in the dough. Fold it in thirds over the shortening, roll it out slightly, fold into thirds again and roll... Repeat this process about 5 times. Finally, roll it out to about 1/2 inch thick and then cut out the biscuits very close together. Re-roll the scrap in the same way, then put the biscuits on sheet trays or cookie sheets, brush on an egg wash and then bake. Rotate the sheet tray about halfway through and finish baking. The biscuits will be light, fluffy, and shiny.

This was sooooooooooooo good!

I took the advice of another cook and added sugar and it helped alot. Also, I'm quite partial to graham crackers so I added those instead at it was great! This is alot better than you might think!

These muffins were awesome! I make them in huge muffin tins and cook them for about a half an hour. Sometimes I make tons and freeze them too, then when I want a muffin I just microwave one for about thirty seconds on high power. Then I have a warm delicious muffin. My family loves them! Thanks so much for the great recipe!!!! Really be sure that you use nice ripe bananas. Mashed bananas work best, so many people try to puree bananas for bread but then it's too loose and won't rise quickly or correctly.