Reviewed: Nov. 24, 2009

wonderful mix of cornbread and banana bread! like one of the other reviews i just couldn't pick. wonder why i didn't think of baking both.

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l'spring

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Reviewed: Oct. 30, 2009

I made this recipe to get rid of the black bananas I had in my freezer. Loved the bits of banana in the bread. I did not use walnuts, I was out. I did not use an egg like some of the other raters suggested. It was moist and delicious.

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Aug. 21, 2009

Made as muffins- yummy, but a little dry.

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rollmeup

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Reviewed: Aug. 17, 2009

Made just a few minor changes. Used an egg as recommended. Also used white flour. Baked 50 min in a loaf pan. Sliced up without problems. I like the less sweet taste of this loaf. When making it again I would add a bit of salt to the recipe and try the whole wheat flour.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 25, 2009

I typically hate banana anything, but tried this because i didn't want to toss my bananas and thought my kids might eat it. well i actually love it too! I read the reviews and made these changes, I skipped the third and final banana, used regular bread flour because that's what i had, added an egg, was a little generous on the liquid measurements and used a little imitation almond instead of walnuts due to a nut allergy. I also substituted 3 tablespoons of maple syrup for the honey. My kids and i ate the whole thing in a day. Delicious and good for you!

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TIFFANYMOWRY

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Reviewed: Dec. 31, 2008

I thought this was pretty good. It's not too sweet (which is a plus for me). it was just a tad bit too crumbly. I think next time I will add an egg just like the reviewers suggested. Overall, it was a very scrumptious cornbread

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CherryMary

Cooking Level: Beginning

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Reviewed: Dec. 3, 2008

I added an egg to help with the crumbles everyone was complaining about. The kids really enjoyed this. My husband thought this was good, but just not flavorful enough. I made them as muffins - they took a little over 20 minutes to bake.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Nov. 12, 2008

I didn't find it necessary to mix the ingredients in a food processor. I just omitted the sliced banana at the end, and mashed and mixed the 3 bananas and the wet ingredients all together with a whisk. I paid attention to the reviews of this recipe that complained of "crumbliness;" so I added an egg along with the wet ingredients, and mine did not turn out crumbly at all. Additional changes I made include almonds instead of walnuts, and I added a teaspoon of salt. It's yummy!

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MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 2, 2008

I am giving this recipe 5 stars only after several adjustments.1) I doubled the ingredients (except the b. powder)for 2 loaves 2)I used regular white flour instead of pastry flour 3)No walnuts 4)1/2 cup brown sugar 5)Baked the slices of banana on top of the loaves(not folded into batter) 6)Cut oil in half and replaced with applesause....and voila! Moist, slightly sweet banana cornbread! A great way to combine two great breads. Thanks.

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lisa

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Reviewed: Aug. 4, 2008

I was not very impressed, It didnt really have that banana taste that I thought it was going to have, and was not as sweet as I would have thought. No one ended up eating it. Still the best recipie that I like for corn bread is the Jiffy Corn bread and Jiffy cake mix, mixed together for our corn bread.

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MommyLisa

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 19, 2008

I had exactly 3 bananas that probably were not gonna make it til morning w/out going bad so I was searching for something to do with them and found this recipe. I love that it doesn't call for white flour. It turned out really dry and crumbly for me, I don't really like it, its just so dry. Oh well.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 19, 2008

Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!

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THERESA_M

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Reviewed: Apr. 17, 2008

Great recipe! I only made this once, but made these substitutions: 2 large squirts maple syrup rather than honey 3 T sour cream (since people said it was dry) 3/4 c cornmeal and 1/4c brown sugar (since people said it wasn't sweet enough) Very tasty! My egg-allergic son could also eat it - yeah!

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PeggyFriend

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Reviewed: Mar. 5, 2008

I substituted maple syrup for honey (same amount).

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mm

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Reviewed: Jul. 15, 2007

This bread has a good, not too sweet flavor, but is heavy and dry. I'm not a big banana person but I do like the light banana flavor of this bread.

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GODDESS77

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Reviewed: Feb. 22, 2007

The perfect breakfast! Nuts, bananas & cornbread - what a healthy snack for kids too! I used gluten-free flours to substitute the wheat flour and it still turned out tasting great.

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GlutenFreeMe

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Reviewed: Dec. 6, 2006

This turned out very dry and heavy for me. I couldn't really eat it. Most of it ended up in the garbage. Would not make again.

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Passion

Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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Reviewed: Sep. 12, 2006

If you are looking for something different, this is it. My husband liked it. I thought it was better the day after baking. A good brunch bread.

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BonBon

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Reviewed: Jun. 4, 2006

This recipe is generally good -- not as sweet as dishes that usually include bananas and walnuts, not quite as sweet as plain cornbread. An unusual, but savory, combination of flavors.

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