Reviewed: Nov. 15, 2009

Unfortunately the strawberry flavor was not really as apparent as I had expected. This definitely is more a banana muffin. A very good, very flavorful banana muffin. I followed the recipe as written only omitting the nutmeg as I'm not a fan. The subtle hint of cinnamon rounded out the flavors and the vegetable oil guaranteed moistness. The chopped walnuts provided interest, texture and crunch. I baked this recipe as muffins, 375 degrees, about 18-20 minutes. When cooled I drizzled then with chocolate ganache I had leftover and I'm telling you, it was decadent and wonderful - just perfect for these perfect muffins.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 26, 2009

I used frozen blueberries instead of the strawberries since I had them in the freezer. I added just a bit more flour to compensate for the extra liquid. Turned out delicious!

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Reviewed: Jun. 10, 2009

I always use whole wheat pastry flour and EggBeaters for quick breads to make them healthier and this was no exception. I also used 1/8 tsp ground cardamom and a packet of crystallized lemon (True Lemon)for the cinnamon and nutmeg and I used vanilla sugar which I always have on hand. Lastly, I used toasted chopped pecans for the nuts. I made three mini loaves and one is already gone, right out of the oven. This is a keeper and I'm sure just as good as written. Thanks! I'll be making it over and over now that strawberries are everywhere.

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Apr. 7, 2009

This turned out well. It was moist and tasty. I decreased the sugar using 1/4 c brown sugar and 1/2 c white-still plenty sweet. I omitted the nuts as well. I would definitely make this again!

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ABMOM

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 30, 2009

Yum-Yum...I put this in a muffin pan like another reviewer. Turned out great. What an easy delicious bread. I encourage you to try this. Also, try different berries or fruits.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Mar. 29, 2009

This was very good and easy to make. Don't really need to change a thing for it to be 5 stars, but next time I will probably add more banana.

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therinoa

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Reviewed: Dec. 17, 2008

This turned out SO good! It was so moist and a nice sweet taste to it. I did make it without the nuts, not really my thing but I will definitely be making this again! Thanks!

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Mrs.Sixx

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

I used butter in place of the vegetable oil and omitted the walnuts. (I could see how those would be good in this bread, it's just noone in my house likes walnuts but me. I know, weird.) This smells wonderful and the ingredients come together so easily. I love the combination of strawberries and bananas. This recipe makes one large loaf. EDITED TO ADD THE NEXT DAY: If I were to make this again, I would leave out the spice. I couldn't taste the banana and strawberry flavors over the spices. The spices aren't a bad addition, I just thought this would be better without.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2008

Great dairy free recipe. My son is allergic to dairy (and nuts) so I omitted the nuts..I made them into muffins instead of the loaf pan and it took about 45 minutes to bake. The outcome was tasty and super moist..tasted like it came from a bakery! I may add extra fruit next time since it was hard to distinguish the fruit flavors..will try it with fresh blueberries next time. Definitely a keeper in my household.

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