This bread is delicous. Mine came out sweet and moist with a crunchy crust. I used four bananas. I baked mine on the gas grill with the front and back burners on low and the middle burner off. It baked for 1 hour 45 minutes. I covered it with foil for the last hour. The crunch crust combined with the moist cakelike center were a wonderful texture combination.

Reviewed On: Mar. 24, 2008

This bread is very tasty. The bread rose well and had a nice crust. The recipe made a very attractive loaf. I baked it on the fruit and nut cycle. I doubled the cranberries. It is great toasted and topped with cream cheese. I took a loaf to work, and my coworkers liked it a lot. One hoarded the heals!

Reviewed On: Mar. 16, 2008

I used ripe bananas and slightly less banana than called for. I notice now that the recipe calls for mashed banana--presumably not ripe. The dough was runny. It rose over the top of the pan and oozed down the sides. I had to scrape it out to control the burning. In 13 years of using bread machines, this is the first time I have seen this. The bread tasted good and had a nice crust to it where it touched the pan. I used 2/3 cup of pecans instead of macadamia nuts. The pecans gave the bread a slightly characteristically bitter flavor.

Reviewed On: Mar. 15, 2008