This is an excellent quick bread and versatile. I made a few modifications - I used lowfat buttermilk instead of regular milk, reduced the butter to 2T instead of 1/4c, used only 1/2 cup white flour (the rest whole wheat), and added 1/4c ground flaxseed (which thickened the dough to the point where i had to add a few splashes of milk). Since I was making this to go with dinner, I also went savory--added a few tsp dried rosemary, black pepper, and a shake of dried oregano. The sweetness of the honey mixed with the herbs and the nuttiness of the walnuts was really a nice treat. Overall, this bread would probably be just as good with less honey, but the sweetness is a treat. Thanks for a great and easy recipe!

Reviewed On: Nov. 3, 2008

I thought these were too sweet for ginger cookies - next time I will try reducing the sugar to 3/4 cup and perhaps leaving them plain instead of rolling in sugar. I increased the ginger to 3 tsp and the flavor was perfect. Also, mine flattened out and didn't stay raised like in the picture. They looked like they'd be crispy ginger wafers, not big soft cookies--though the texture was true to description--soft and pliable, just thin and flat. I may try these again with some modifications. Thanks for sharing the recipe!

Reviewed On: Jun. 24, 2008

Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!

Reviewed On: Jun. 19, 2008