I was really impressed. I expected it to taste heath-foodie, which I dislike in desserts. Honestly, if I hadn't made it myself, I wouldn't believe it was made with whole grain. I omitted the white flour and went with all whole wheat. I eliminated 1/4 cup sugar from batter not because I planned it but because I ran out. I'm glad I did, though. It was still very sweet.
I plan to try this batter as a muffin/cupcake and replace the sugar with a natural sweetener like agave or honey. As a cake, though, this is a pretty perfect banana recipe.
I also eliminated the slices of banana. I dislike how they tend to turn brown after a day. Very unappetizing.
I love this recipe and plan to try it out on others and see if anyone calls me on the whole wheat.
Pros: moist, fluffy, flavorful, pretty presentation, baked well, easy
Cons: original recipe calls for too much sugar