I used it once when we first moved into our new place and were low on prepared mixes. It was delicious! It tasted just like the store mixes!

Reviewed On: Apr. 7, 2009

A very good recipe! I used others' suggestions for the tomato sauce and juice, garlic cloves, paprika, and freezing the cabbage (a very good idea, by the way). I also decided to add diced portabella mushrooms to the meat, and instead of the white rice, I used a brown/wild rice mix, which I cooked for 15-20 min in low-sodium chicken broth. All in all, VERY delicious! My only regret is that I didn't have sauerkraut on hand. Next time, I'll try it!

Reviewed On: Mar. 26, 2009

Loved it! I combined SaraLady19's suggestion for the topping with LINDABTX's recommendations for a healthier bread (except using Splenda - I don't like it! ;P), and it was amazing! Oh, and I also roasted the nuts at 350 for 5-10 min beforehand. I used fat-free sour cream, too, and it was delicious! The bread turned out more like cake! I also halved the recipe. I'd do a couple things differently next time to make it that much better: 1. Use unsweetened applesauce, used less sugar, or both. The way I did it, it turned out just a bit too sweet for me. OK with a nice glass of milk, though...mmm! 2. Waited until the bananas were just a titch more ripe. I think it would have given the loaves that extra oomph of flavor. (I got impatient to try this awesome recipe!) 3. The bottoms of my loaves got a little more moist than the top once it sat on the counter & cooled off. Maybe that's because I had it cooling on a paper towel on top of the cooling rack. I'll try putting it staight on the rack next time next time. I forgot about adding the wheat flour (from LINDABTX's) until my batter was already in the pans, so I just carefully stirred it in. That could have done it. Otherwise, this is, without a doubt my favorite banana bread recipe!

Reviewed On: Feb. 29, 2008