Reviewed: May 12, 2008

It was OK, and nice light texture, but definitely won't do again. I was looking forward to using my macadamia nuts given to me by Australian visitors, but think this was a waste of them. Could not taste banana at all, and not suitable for sandwiches etc. Thanks for the suggestion though - willing to try most things!

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Reviewer:

Vix

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Reviewed: May 2, 2008

This came out great! I added 1/2 cup of sweetened coconut flakes and it was perfect. It was moist with a subtle banana flavor and just sweet enough. Next time I'll reduce the flour to 3 cups due to the bread rising too high.

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Mar. 15, 2008

I used ripe bananas and slightly less banana than called for. I notice now that the recipe calls for mashed banana--presumably not ripe. The dough was runny. It rose over the top of the pan and oozed down the sides. I had to scrape it out to control the burning. In 13 years of using bread machines, this is the first time I have seen this. The bread tasted good and had a nice crust to it where it touched the pan. I used 2/3 cup of pecans instead of macadamia nuts. The pecans gave the bread a slightly characteristically bitter flavor.

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Reviewer:

FLOWERSINHERGARDEN

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Reviewed: Mar. 4, 2007

This bread wasn't what I expected it to be. I was looking for a traditional banana bread. It was more like a regular loaf of bread. I guess it was the yeast. I should have known that. However, it tasted very good. It was moist and had a nice banana flavor. Just not what I was looking for.

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