Reviewed: Mar. 4, 2004

I realllly wanted success with this recipe, to bring up its 3 star rating, thinking it must be good and others must be doing something wrong or expecting more of a sweet bread. Contrar mo frair! (boy was i wrong) This was an utter dissapointment and unedible waste of ingredients!

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6 users found this review helpful

Reviewer:

k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

Reviewed: Nov. 4, 2003

I don't use a bread machine, but I tried this recipe anyway. I think the bread turned out very nicely. You can taste the banana, but it's not overpowering. Also, the bread is not very sweet at all, so that differentiates it from a quick bread. It turns out soft, and I think it would have been fairly dense, but I let is rise for a long time--about two hours for each of two rises. If you are a fan of banana breads, you may want to give this a try for something different.

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9 users found this review helpful

Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Feb. 10, 2003

This recipe had no taste. Good texture but a waste of my time to make.

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3 users found this review helpful

Reviewer:

susieq

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Plantation, Florida, USA

Reviewed: Oct. 8, 2001

The recipe came out with a sunken crust and an almost undercooked texture. The flavor was odd and salty. I threw it away. I think this happened because there is too much liquid in the ingredients.

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8 users found this review helpful

Reviewer:

MIDNITESTAR

Reviewed: Aug. 30, 2000

Great taste and texture. Makes fabulous french toast. I replaced the oil with 1/2 the amount of banana. In my bread machine I needed to leave out the soaking of the oats. The dough was pleanty moist without the extra water in the oats.

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11 users found this review helpful