disappointed - a very line layer cake - would have been better to just cook one pan - as it didn't provide enough for 2 pans -each layer might be 1 inch high!! when only 2 cups are required i should have known to put it into 1 pan. Picture deceiving.
Really Tasty 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
This was a wonderful, moist tasting cake. I use only only whole wheat flour and brown sugar in place of the sugar and it came out just perfect.