Not great. I myself did not like these, as I felt there were way too many bread crumbs in this recipe. At least half of the bread crumbs stayed on the baking sheet soaked in butter. Per others' suggestions, I cooked the potatoes at a higher temperature of 400 degrees for a little longer than directed. The potatoes themselves were cooked through and tasted fine, but the bread crumbs were just overpowering. I gave this recipe 3 stars because 2 out of 4 people who ate these potatoes liked them. However, I myself wish I had opted for another (baked) potato wedge recipe. I think these potatoes would have been better, had I omitted the seasoned bread crumbs all together and just used a seasoning of garlic powder, onion powder and seasoned salt. Of course, then it would become a whole new recipe. I won't be making this recipe again as it is written.

Reviewed On: Nov. 17, 2009

SUPER YUMMY!! My husband and I loved this recipe. It was so moist and flavorful. I made this bread without measuring out 1 exact cup of mashed bananas. I just used what I had on hand, which was 5 small/medium sized very ripe bananas. I also added 1 tablespoon of dark rum and 1 teaspoon of cinnamon to the banana and sour cream mixture. The recipe made enough batter for me to bake one large loaf of bread. The bread cooked for 55 minutes in my oven and came out perfectly cooked. The sour cream definitely made this bread taste like no other banana bread my husband or I have ever had. I think the addition of dark rum helped as well. This bread really came out delicious! I will definitely be making this recipe again and again!!!

Reviewed On: Oct. 25, 2009

I love "Fix-It and Forget-It" recipe's. The original recipe uses Seasoned salt instead of plain salt, which tastes even better. I have been making this chicken recipe forever! I love it!!

Reviewed On: Jun. 24, 2009