Turned out fabulous, but I did a vegan version since my son has a severe food allergy to egg. I subbed an overripe banana previously frozen then thawed for the egg (I do this often with baking of all kinds, it always works great). Then I increased the sugar to 2 cups to please the family sweet - tooth (we cannot relate to all the folks on here that say they don't like it too sweet!). Then used 1 cup whole wheat flour and 1/2 cup organic white because it's what I had around. I also left out the lemon because I didn't have any and couldn't get to the store, and even though everyone said it was the key ingredient, it STILL turned out delicious! Next time I will do everything the same except I'll plan ahead, get lemons, and make a double batch so that I have enough to share!
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Turned out fabulous, but I did a vegan version since my son has a severe food allergy to egg....