Reviewed: May 18, 2012

Besides the baking, I made this just as the recipe directed and it was wonderful! Not too heavy on the banana but enough for a good taste and very moist. I did not add the raisins (my husband does not like them) but the walnuts were delicious. He did suggest to add chocolate chips next time. I took into account the previous reviews on baking difficulties, so I split the batter between two loaf pans and baked as directed and they baked in 40 min at 350 degrees F. The loaves where a little short, but perfect for a quick bread. Thanks for the recipe!

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Reviewer:

ambs

Reviewed: Apr. 14, 2012

Made two loaves and cooked for 40 min. Used three bananas and the whole can of pumpkin (cause what do you do with the little left over). Ended up with 1 cup white flour, 1 cup whole wheat and 1/2 cup almond meal because I didn't have enough regular flour. Used a little less than 1/2 cup honey. It turned out very moist and we couldn't stop eating it! Might try and use a little less sugar/honey next time just cause I don't like things that are too sweet.

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Reviewer:

flower80

Reviewed: Feb. 4, 2012

I love this! I make it as muffins and freeze them so I can have muffins in the morning for the rest of the week.

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Reviewer:

Let'strysomethingnew

Reviewed: Nov. 22, 2011

This bread is really moist, the pumpkin and banana really compliment each other. I was a little skeptical of the two, but it is delicious! And not overly sweet.

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Reviewer:

TNATH

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Nov. 21, 2011

No magic here-the flavor is just what you'd expect.

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Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

Good recipe which can be easily adapted. I added extra pumpkin, cut the sugar in half, and used half whole wheat flour. I also cut the oil in half and added applesauce. Rather than adding walnuts to the batter, I sprinkled them on top along with a powdered sugar glaze. Very tasty!

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Reviewer:

rhietsch

Reviewed: Nov. 13, 2011

it's missing something, but i cant quite put my finger on it

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Reviewer:

Mrs.B

Reviewed: Nov. 11, 2011

Excellent...I use whole wheat flour. Only change I made.

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Reviewer:

7 Garcias

Cooking Level: Intermediate

Home Town: Provincetown, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Nov. 11, 2011

Excellent basic recipe that I modified based on other reviews. Here's my version: had only one can of pumpkin, so added 1/3 c. Greek style vanilla yogurt; used brown sugar instead of honey; used slightly less than 1/2 c white sugar and added 1 T maple syrup; for flour, used: 1 c all-purpose flour, 3/4 c whole wheat flour, 1/2 c. oats, 1/4 c. wheat germ; added 1/2 t. allspice; used craisins instead of raisins; included walnuts. (all other ingredients were same as original recipe) Made 12 muffins (20 min) and 24 mini-muffins (13 min). Turned out perfectly! Think I'll add diced apple next time... Yum! Thanks to the original submitter and all the reviewers!

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Reviewer:

StephMom

Reviewed: Nov. 3, 2011

I made this last night. And had to try it as soon as it cooled. And this is now my new banana bread that I will be making for now on. Soooo moist, and tasty too. Had it for breakfast.......

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