Reviewed: Aug. 19, 2011

Soooo good! I made it healthier by using 1/2 whole wheat flour, egg sub, and applesauce instead of butter. I also used slightly less (brown) sugar. Halved the recipe, but used 2 whole bananas. You have to try it fresh from the oven!

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Reviewer:

Sarah P

Reviewed: Jun. 9, 2011

Yum, so good!!! I had to cook for about an extra 10 minutes.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 27, 2011

Excellent! I used less than 1/2 Cup Baking Splenda and 1 tsp cinammon, and added a little vanilla, but otherwise followed recipe. Baked in one loaf pan. Hubby was tres impressed!

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Foxy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Jan. 25, 2011

This was amazing! I used half whole wheat and half white flour. To make it more of a dessert, I put a topping on it, 1/3 cup brown sugar, 1/4 teaspoon ginger, and 2 teaspoons melted butter, mixed together and then sprinkled on before baking. Wonderful! I had to bake it a few minutes longer than the recipe calls for.

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Anna-Lisa

Reviewed: Jan. 8, 2011

Excellent recipe! Very tasty ! I followed others suggestions and used less sugar. I think it was still very sweet. The only other change I made was to put the batter into 1 9 X 5 pan. It took about 6 minutes more to cook. I will make this again!

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

Reviewed: Nov. 22, 2010

Very good, we really enjoyed the combination of butterscotch flavor with the banana. Nice moist loaves, I will make this again. As with most banana bread, better the second day.

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Reviewer:

Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Oct. 30, 2010

this wasn't bad. i downgraded the sugar to 1/4 cup.. i'd suggest not doing that. or if you do, add more butterscotch chips. i ended up making this in a mini muffin pan and then drizzling ghirardelli dark cocoa over them.

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NYSMILEZ

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Oct. 23, 2010

This was just ok for me. My 2 year old loved it!

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Reviewer:

JenCeruzzi

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Sep. 16, 2010

I used all whole wheat flour, 1 teaspoon pumpkin pie spice instead of cinnamon and nutmeg, cut the sugar back to a scant 1/4 of a cup and I used 1/3 cup butterscotch chips. I snuck one right out of the oven and it was wonderful. I'm really glad I cut the sugar back and the butterscotch chips back otherwise I think along with my too-ripe bananas, it would have been way too sweet. Really, REALLY good. NOTE: I made mini-muffins out of this recipe and I got 36 mini muffins, three tins worth.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 28, 2010

It was alright. It wasn't too sweet at all. I think next time I'll add more cinnamon. Was disappointed that the butterscotch chips oozed out of the top and some even stuck to the pan and burned. Those chips that were towards he bottom burned to the bottom of the pan.

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