I've made this recipe before and it was wonderful! However I appreciated the note from the person whose beans wouldn't soften. Mine wouldn't either this time. However this time I couldn't find dry mustard so I added a little Dijon mustard and I think that's what did it. Since Mustard is made with vinegar the acidity in the mustard didn't allow the beans to soften. I added only about a 1/2 - 3/4 tsp of baking soda to a doubled recipe... and it worked! I didn't want to add too much because I was afraid you might be able to taste it.

Reviewed On: May 8, 2011

I didn't want the same ol' banana bread, but I had to use the bananas up. I did come major no-no's like I didn't have sour cream so I use yogurt and I found out at the last minute I didn't have baking soda so I had to use baking powder. And it still came out great so I know when I have all the right ingredients it will be wonderful!!!

Reviewed On: Apr. 17, 2011

I presently live in a country where I have never seen any Ginger snaps and I had a hankering. I know ginger snaps and I must say, as Ginger Snaps go, this recipe is right on the money! I did everything just as said (no doubling of anything) and I thought it was just perfect!

Reviewed On: Sep. 8, 2010