This cake is fabulous. Everyone I have served it too loves it. Coconut yogurt works great. And sometimes I put different toppings on it too. Once I used pecans and butterscotch chips. Today I'm using coconut and choc chips. Also I ran out of flour so sub in some oats as part of the flour. It looks great so far. Taste test later
great recipe! very easy and healthy. can be done on the other side of the ocean, in Ukraine. thank you!
Very Good and Gluten-Free Friendly. I was able to substitute my gluten free flour by weight. It was necessary to bake it a little longer, but it was tasty and very moist.
This recipe was easy to make. Followed the directions as written. Served it warm with vanilla ice cream and a drizzle of caramel topping.
This was a great way to get a little sweet without a ton of fat and calories. I loved how quick and easy it was to mix up. Thanks for sharing the recipe.
Made this while here in Hawaii using apple bananas. This was nice and moist and we loved that it used so little oil. I used vanilla yogurt. Next time I will add walnuts and might even modify it changing the spices and replace the bananas for pumpkin or applesauce.
YUMMY!! I just made these for breakfast and they were DELICIOUS!!! I did have to use some pumpkin to replace some of the banana since I only had one banana that I had in the freezer. (Bananas don't last long around our house....I think a bunch of monkeys live here) Anyway, about 1/2 of the banana was replaced with pumpkin. I also added 1/2 cup oatmeal for some texture and used all whole wheat flour instead of all purpose. They are definitely something I will be making often! Thanks for the great recipe!
Divine! Airy, soft and moist. Just the perfect amount of sweetness for me with the 1/2 cup of sugar.