Reviewed: Jul. 22, 2011

Yay! I looked all over the internets for a recipe like this! I wanted to find a yummy banana spread (for toast) that didn't involve another fruit - just bananas. I just wasn't sure what all could go into it (I lack creative juice when it comes to food) until I found this recipe. Now, I didn't follow it *exactly* because I just guestimated the amounts of each ingredient as I wanted to make this with just one banana. If you do all this *to taste* you can get a wonderfully banana-y flavor with a a kick of nutmeg (and cinnamon - I took that advice). I also took the advice to use a very ripe banana. They're half way to mush anyways, and much sweeter. ALSO, what added to the deliciousness was texture: don't blend this up! Hand-mush that fruit and you will get some lovely lumps of banana-y goodness. ALSO, I didn't cook this. Don't know how long it will keep, but I jarred the little extra that I had and stuck it in the fridge... we'll see! Maybe I'll try cooking it up next time.

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Reviewer:

darayman

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Cooking Level: Beginning

Reviewed: Apr. 11, 2011

We didn't care for this. it also looks kind of brown, very unappealing.

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3 users found this review helpful

Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jul. 21, 2010

tasted like baby food to me...I guess just wasn't for me.

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Reviewer:

wtpbev

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

Reviewed: May 16, 2010

it goes good with peanut butter but by itself at least for me it reminded me of banana baby food sorry

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Reviewer:

tricksta

Reviewed: Apr. 3, 2010

This was a great recipe. Was very easy. I made it in the bread maker on the jam setting came out thick like a banana butter. The whole family loved it.

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2 users found this review helpful

Reviewer:

Patty72

Cooking Level: Expert

Reviewed: Jan. 4, 2010

Really yummy!

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6 users found this review helpful

Reviewer:

Sugar-n-spice

Cooking Level: Expert

Living In: Washougal, Washington, USA

Reviewed: Jul. 30, 2009

The result of this recipe was definitely edible, but I feel like it could have been so much better. Even when using a measuring cup to add all the ingredients, I found the lemon taste to be too strong. I will probably halve the amount next time. Adding a touch of cinnamon (as suggested by other reviewers) was definitely a nice touch.

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2 users found this review helpful

Reviewer:

cherny2004

Reviewed: Nov. 2, 2008

This turned out perfect! I followed this recipe to a "t", only adding a touch of nutmeg AND cinnamon. Great, great, great!

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9 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 29, 2007

This came out very tasty, though I only tasted it by itself, not ON anything. I quartered the recipe because I only had 3 bananas, which was a little over 1 cup mashed. I added a sprinkle of cinnamon and a few drops of vanilla extract. Thanks for this recipe, I'm sure I'll make it again someday!

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5 users found this review helpful

Reviewer:

LisaD

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Schenectady, New York, USA

Reviewed: Aug. 14, 2007

This was very easy to make, though it did take quite a few ripe bananas to get up to 4 cups. It was very delicious and seemed to taste the best on pancakes. I tried putting it on scrambled eggs and that tasted good too. *Yes, I do have odd tastes* My entire family loved it, and it is much healtheir then the usual syrup we use.

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6 users found this review helpful