"REPOSTED TO GIVE THIS A "5" SPOONS.... GREAT AS A BUNDT CAKE. Followed recipe with the following changes. I used 1 3/4 cup banana (5 banana's). I used my hand blender to blend the banana's & it worked great. 2tsp. vanilla instead of 1. Added 1/4tsp. cinnamon to the flour mixture. NOTE: When when you add the flour mixture to the wet just gently fold it in turning the bowl until all is wet. DO NOT OVER MIX. I baked it for 50 minutes (set timer for 40-45 minutes to check for your oven). Great as a bundt cake. DO NOT OVER BAKE. "

"GREAT AS A BUNDT CAKE. Followed recipe with the following changes. I used 1 3/4 cup banana (5 banana's). I used my hand blender to blend the banana's & it worked great. 2tsp. vanilla instead of 1. Added 1/4tsp. cinnamon to the flour mixture. NOTE: When when you add the flour mixture to the wet just gently fold it in turning the bowl until all is wet. DO NOT OVER MIX. I baked it for 50 minutes (set timer for 40-45 minutes to check for your oven). Great as a bundt cake. DO NOT OVER BAKE. "

"Great...Really Good. Changes: Used the entire 1lb. pkg thin regular spaghetti with 2lb shrimp. After peeling & cleaning the shrimp I sprinkled them with Tony Chachere's Lite seasoning & set them back in frig till ready to cook. Doubled the spinach, tomato, garlic, red pepper, parsley & wine. Used more wine instead of chicken stock. Added a large container of mushrooms sliced & saute with the onion. Sprinkled each serving with parmesan. Served with grilled garlic bread, salad & wine. This takes some prep time but it is worth it. I just got everything ready early in the day, covered & put in the frig & when I was ready to cook I just pulled it all out, lined it up & it was easy, easy. NOTE: After pasta is done, dump it in the colander & put a little olive oil in the pan, throw ALL the spinach in & toss, then tomato, then dump the hot pasta on top & put a lid on it & leave it set. The pasta will wilt the spinach down to nothing as you cook your shrimp. This is great left over. "

"OK....To add to my below review. I NEVER used "key limes"...I just used regular green limes or lemon so I don't know if this would turn out the same with 1 1/2 C key lime juice. "

"OK...I have made this several times and I FINALLY have it down and it's perfect. I follow the cake steps as shown except I don't bother with spraying the pan NOT NEEDED. While the cake is baking I mix 1 14oz can low fat/sugar condensed milk with 1 1/2 cup lime or lemon juice. YES I said 1 1/2 CUP. I don't bother with the 3/4 C whip cream, grated peel or food coloring. I set this in the frig while the cake is cooking. When the cake is done I let it set for a good 5-10 min to slightly cool then poke the holes. I then get the filling out of the frig and pour it over the cake and then back in the frig to set up and finish cooling. When completely cool top the cake with 1 8oz container of "lite" whip cream over the top. It's quick, light, low/lower in calorie/fat, it's tart refreshing and great. "

"OK...This recipe just came up on my Facebook page and I thought mmmmmm I have one leftover grilled chicken breast, one leftover corn on the cob, and some pico (chopped tomato, onion, cilantro, jalapenos). SO, I doubled the dough, used a 8X8 pan and layered the grated cheese, cubed chicken, corn cut off the cob and topped it with the pico. This was awesome. Next time I will add some black beans."

"To add to my below comment: I doubled the dough & put it in a 8X8 and I think it was a little to much so next time I will only use 1 1/2 the dough amount and not double it. As I read the below comments I will add some spices or maybe grated cheese to the dough because it was a little bla. This would also be good with a corn bread bottom and of course add extra cheese. Otherwise this was great and it used up some leftover chicken, corn & pico that I already had. "