I only had a 4 cup bundt pan, so I made the recipe but just added half of all the ingredients, except I still put in 1 full tsp of vanilla. I then baked it at 350°F for 30 minutes in a well greased but not floured pan, because the pan can many indentations and designs so I didn't want the flour to get stuck in the small spaces. I lastly just left out the frosting because I used a calorie counter to figure out that if I added frosting to my bundt cake, it would add 60 calories to each serving/piece, assuming the cake served 10 people/pieces. The cake tasted great, and was easy to make. My family ate half of it in 10 minutes :). It turned more into like a banana bread but in a nice looking shape. Also, it wasn't quite so big and dense as a normal loaf of bread is, so it was nice to be able to cut smaller pieces to adjust to how much each person wanted.