I didn't want to use the butter and I only had two large bananas, so I substituted with a cup of apple sauce. I also added some cinnamon and nutmeg. The flavor turned out really well, but I'm sure it's because my bananas were extremely overripe. If they had been less black, I would have needed more banana to get a good banana flavor. It came out very moist, and a day later it hasn't dried out at all. My roommate and I have eaten almost half the loaf already!

Reviewed On: Apr. 26, 2009

Delicious!! I will definitely make these again!

Reviewed On: Jan. 1, 2009

I made this for dinner tonight and served it with lavender biscuits. It was really good, and I will make something very similar again. I really liked the Dijon mustard; it added a subtle tang which was really nice. My alterations - I added some Herbs de Provence for extra flavor, I used a mix of different colored carrots, and I added some frozen peas near the end of cooking for a little bit of green. Next time I'll use plain canned tomatoes and chop my own garlic and onion instead of using the Italian style; the oregano in them was too dominant. That's the only reason I didn't give it 5 stars.

Reviewed On: Jan. 1, 2009