Reviewed: Apr. 2, 2012

Wow! Not only were the other reviews correct- it took 2 experienced cooks to complete this, a whole lot of work! Am waiting for it to bake, and knowing my oven, probably 1 and1/2 hours I will see if it is worth it!!!!

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Reviewer:

kapikahi

Cooking Level: Intermediate

Home Town: Sandy, Oregon, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 7, 2012

Had too cook longer...about an hour and 10 minutes. I set the oven at 340. It was really good but if you don't want a really sweet bread, I would cut sugar back to 1 cup.

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Reviewer:

Therese

Reviewed: Feb. 17, 2012

Thank you everyone for your comments, I do realize that the time and temperature are off...my oven seems to cook at a rapid/scary rate! I will change it, thank you for bringing it to my attention!

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Reviewer:

afcouwen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Feb. 12, 2012

I have to add my review with the others and say that the temp in the directions is waaaay too low and the baking time way too short. Some instructions on how to mix the dry and wet mix would have been helpful too. You want to stir those together so that you don't end up with walnuts in the bottom of your pan. This took an eternity to bake for me-- even longer than 55 min covered and 20 uncovered. I baked this thing at 40 minutes uncovered after checking it at 10 minute intervals before it finally turned from a soupy mess into bread. It does smell incredible and tastes wonderful when you are finally done, though.

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Reviewer:

ddemarco2959

Reviewed: Jan. 17, 2012

I haven't even finished baking it yet, and no one's eaten it yet, and I'm reasonably optimistic that they'll love it, if it ever finishes baking, but I'm pretty irritated by the flaws in the recipe as published. I used one 8" x 4" loaf pan and one larger, and still thought, "Hmm, that's a lot of batter." Half an hour later when my smoke detector went off, I opened the oven to find a mess of batter and topping on the floor of the oven. They've been in an hour now, and have at least half an hour to go. I set the temp at 350 from the beginning because 325 seemed too low for a quick bread, and I wish I'd known to either reduce the entire recipe by a third, or make 3 loaves.

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Reviewer:

margarb

Reviewed: Dec. 12, 2011

Everyone really loved this. It was super-moist. I made it in a bundt pat instead of loaf pans, so it took a lot longer to cook. I can't speak to the accuracy of the listed time for loaf pans, though.

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

Love it! Changed the time to bake but left the temp the same. Cooked uncovered for and extra 15 min and covered, an extra 20. I also substituted half of the yogurt with banana babyfood. I also added oats to the topping. It's beautiful and yummy. :)

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Reviewer:

Maamie

Cooking Level: Intermediate

Reviewed: Oct. 30, 2011

This was incredible! I did change the cook temp to 350 like the other reviews suggested, but besides that I followed the recipe. (I also used vanilla greek yogurt because I didn't have plain, but I doubt that made much of a difference) It was so moist, dense, and flavorful. I will definitely be making this again in the near future - thanks for the great recipe!!

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Reviewer:

Meaknigh

Reviewed: Oct. 20, 2011

After reading the reviews for this bread, I was a little skeptical. But, I thought I'd try it, keeping in mind the others alterations. I substituted shortening for the butter (only because I didn't have any). I added the dry ingredients at the same time as the bananas and apples. Then I used 2 bread pans and 6 mini loaf pans (2 x 4 inch). I also sprinkled a mixture of brown sugar and cinnamon on top (just a little). I then baked in a 350 degree oven for 20 minutes (mini loaves) and 45 minutes (for regular size loaves). These turned out moist (yet cooked through) and delicious! My kids asked for second helpings. Will definitely make again!

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Reviewer:

caramia

Reviewed: Oct. 12, 2011

Delicious and I will make it again but it needs a higher temperature (350°) right away to get it going. I cooked it for an hour and it still had a doughy bottom. tastes great though and we´ll see how it comes out next time.

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