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"I was looking for moist and this recipe delivered. I folded in raisin bran instead of nuts, decreased the sugar, and lowered the temp of the oven to 325 when I put the muffins in (after preheating--makes them rise up nice and fluffy."
Apr 12, 2013 on Food.com
"I make this with a bar of Ghirardelli Intense Dark 86% Cacao; the flavor is rich, the texture soulful--not the fluffy air you get from a boxed cake mix. It's my husband's favorite cake, so I make it when I want to do something special for him."
Feb 14, 2012 on Food.com
"Not bad, but the best thing about them is how fast they are to make. The yeast dough recipes are better, but of course you'll have to wait about three hours for gratification, so these'll do in a pinch."
Nov 18, 2011 on Food.com
"I have made this recipe at least a dozen times. I wish I were exaggerating, but it never fails me so I just keep coming back to it. Simple yet powerful. The one thing I don't like about this recipe is that it doesn't say whether you add the baking soda before or after splitting the dry mixture. I've done it both ways and it turns out fine rega..."
Feb 10, 2010 on Food.com
"Excellent recipe. The cake is rather sensitive, so I'm always sure to bake it in a preheated oven for exactly 18 minutes."
Sep 27, 2009 on Food.com
"I really liked this recipe, although I would have preferred a stronger banana taste. Just as a note, I had to use the full 35 minutes in a completely preheated oven in order to lightly brown bread. I'd probably leave it in a little bit longer next time."
Aug 10, 2009 on Food.com
"This was really good--a little on the oily side, but I'm not exactly watching my weight so I really didn't mind. What was important was that my husband and daughter both liked, which is a hard feat to accomplish."
Apr 8, 2009 on FoodNetwork.com
"This recipe was a hit at dinner tonight. I don't know what ethnicity it's supposed to be; I thought it was Iranian because Lavash means bread in Farsi, but my husband said he's never seen anything like it, and he's from Iran. But still, regardless of where the recipe comes from, everyone loved it."
Nov 16, 2008 on Food.com
"This is the first Ezekiel bread recipe that's ever turned out well for me. Thanks!"
Feb 25, 2008 on Food.com
"This is a really tasty cake; kind of dry, but that's what the syrup is for. Try using orange juice or rosewater instead of lemon juice."
Dec 30, 2007 on Food.com