I don't normally like banana bread, and made this only for my toddler son who will eat himself silly on any kind homemade bread at all. It's really quite good! I was LAZY and just threw two full-size over-ripe bananas into the bottom of the breadpan, instead of mashing and measuring. I also used applesauce instead of margarine or butter. It turned out GREAT. I'm trying it today with butter for a neighbor, and I am sure it will still turn out fine.

Reviewed On: Nov. 6, 2008

FANTASTIC! Very light & soft with just enough whole wheat to make it taste soooo good. It has become our households favorite & I make it 2-3 a week. The PERFECT toast bread if you don't like a sweet breakfast! You can't tell that there is zucchini in it at all! (My husband didn't believe me until he watched me make the second loaf.) I used a full cup of zucchini (EDIT: I don't even measure the zucchini anymore, I just grate one medium 'zuke and put it in the pan first.) I added a little oregano and minced garlic along with the basil to give it more of an Italian taste (definitely use fresh basil if you can). I have given away 6 loaves of this recipe and keep getting requests for it.

Reviewed On: Sep. 25, 2008

I rated it only 4 stars because the crunch from the cornmeal wasn't as present as I had hoped, and the loaf turned out rather heavy (but it wasn't a dealbreaker because I was after a seriously hearty toasting bread). I am not a fan of sweet breads, and this one was not overpowering (just on the edge). A good recipe, I will try it again, maybe cutting the whole wheat flour with some white flour to lighten the loaf.

Reviewed On: Aug. 29, 2008