Reviewed: Mar. 29, 2004

I wasn't sure how the banana and gingerbread would taste but it turned out really YUMMY. I really can't taste the banana, it's more of the gingerbread flavour, which I love anyway.

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Reviewer:

STRAWBERI

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2003

Made this for a friend after she gave birth to twins. Didn't know she wasn't a banana bread fan. She is now!! Subbed raisins for the dates and used Oatmeal Stout. Wonderful flavor and texture. Doubling the recipe for holiday gifts.

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Reviewer:

Amy TH

Cooking Level: Expert

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Falls Church, Virginia, USA

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Reviewed: May 5, 2003

What a great flavor combination. Will make again, but next time I will double the recipe

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Reviewer:

CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 21, 2001

This bread was dark, dense, and delicious! I used the oil, and cut the cardamom to 1 teaspoon, which still left plenty of cardamom taste--I can't imagine using the full tablespoon! This keeps great in the fridge. You will love it!

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