The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2009
This recipe is awesome. My family loved it. My son asked me to make more 2 days later cause he took pieces to school and was selling them to his friends for one dollar. I thought that was hilarious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 1, 2009
Very moist, did have to add about 1/4 of milk because I used 1 1/2 cups of whole wheat flour, 1/4 cup wheatgerm, 1/4 cup of soy flour and 1 1/2 cup of white flour, used unsweetened applesauce instead of oil and cut white sugar to 1/2 cup, no cranberries or nuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 7, 2009
Delicious! 2 1/2 c white flour, 1 c whole wheat, only 1/2 c white sugar. Mine baked at 350C for 55 min.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 4, 2009
Kinda dry. I added extra banana and extra zucchini, so I was expecting it to be super moist. Not so much. Good flavor, though next time I would use fresh cranberries.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 22, 2008
Dry, lacking taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 2, 2008
This is an awesome recipe! This is the first banana bread I've made & I have to admit I was a bit sloppy with the measurements - it came out delish! I didn't have any walnuts but I had some pecans that was a really good subsitute. I think I'll try more shredded zucchini. Also my bread didn't look as pretty as the picture - I think you have to set aside some of the cranberries and nuts to sprinkle to get that jubilee mix on top.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 1, 2008
I used applesauce instead of the oil and whole wheat flour. I ommited the nuts and cranberries. It was great! My cousin's kids loved them and begged me to make more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2008
I've made this bread so many times in the past couple months. It is so delicious! I only use 1/4c. veg./canola oil and 1/2 c. unsweetened applesauce. This makes it pretty tasty and healthy. Updated review 6/8/09-add 1/2 c. dried cherries in place of dried cranberries. This is even better.
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Cooking Level: Expert

Home Town: Waterford, Michigan, USA
Living In: Grand Blanc, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2008
Hellooo banana-zuke! This bread is fantastic. Flavorful! Dense! Delicious! I added maybe a half teaspoon of extra salt, an extra teaspoon of vanilla, and about 1/4-1/3 less flour and sugar than suggested. The result was out-of-this-world!
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Cooking Level: Intermediate

Home Town: Encinitas, California, USA
Living In: Lugano, Ticino, Switzerland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 10, 2008
Incredible recipe! I too altered the recipe just a little bit because we are trying to watch our weight. I saw read the other reviews and changed oil to 1 cup to applesauce, sugar to 1/2 cup, and zucchini to 2 cups. I did not have any cranberries so I didn't add those but I can't wait to try this recipe again to add them. I think it would be a really cool bread for Christmas. Complements to the chief! Thanks for your original recipe and the comments shared. You are all making me a better cook.
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Cooking Level: Expert

Living In: Tuscola, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Oct. 3, 2008
I brought this to work and everyone said it was good. Due to allergies I didn't put in the walnuts. I also didn't put in the cranberries. I think it could have used a little more spice like nutmeg.
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Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Mill Creek, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Oct. 1, 2008
Very good recipe! I added another banana (just because I had nothing else to do with a black banana!), but I thought that it came out perfect. Great way to spice up zucchini or banana bread. The cranberries added just the right touch. I made 24 med. muffins, instead of loaves. (325 degrees, for 25 mintues). Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 24, 2008
Tastes great, but it comes out very, very dense. I've tried twice with the same results.
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Cooking Level: Intermediate

Home Town: Highland, Utah, USA
Living In: Logan, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 9, 2008
This is a good basic sweet bread. It definitely didn't taste like zucchini to me (and I used about 1.5 cups zucchini) and it only had a hint of banana taste, so it just had an all-around bread taste which was good but a little plain. We all liked it fine, although if you're wanting zucchini bread taste this isn't the recipe for you. I made it as directed except I used 1/2 cup applesauce and 1/4 cup oil instead of 3/4 cups oil and it turned out fine. One warning on the loaf pans - when I split the batter between two pans, it only filled up about halfway. So I ended up filling on almost the whole way and then making 6 additional muffins. Everything eventually turned out fine, but I had to bake the loaf about 1 hour and 20 minutes because it was so thick, and by then the outside was brown and crunchy. So I would say to stick with the instructions and don't fill the loaf pans so full for more even baking.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 7, 2008
I totally didn't expect to be this good! I made some changes also. Used yellow squash and increased to 2 cups, 3 bananas, reduced white sugar to 1/2 cup, subbed one cup of flour for whole wheat, and reduced oil to 2/3 cup, pecans instead of walnuts. Also did one large loaf and 6 large muffins, adjusted baking time accordingly. Thanks for a great way to use up even yellow squash!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 3, 2008
This was wonderful. I used only the banana and zucchini and not the other fruits,and it was moist and delicious. Plus, the whole house smelled great while it was baking. I used my bundt pan and baked it altogether in that pan, and it turned out beautifully. The two friends I shared it with, asked for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 30, 2008
I had a lot of old bananas and tons of zucchini to use up, so I doubled it for freezing. I lowered the sugar, doubled the zucchini, and left out the crasins and nuts (for picky kids). It needs chocolate chips, and then I think we'd be set.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 28, 2008
This was great! The bananas gave the perfect taste and texture to regular old zucchini bread. I used 2 cups of zucchini as others suggested and also substituted chocolate chips for cranberries. It made a huge batch. I was able to make 24 muffins and one loaf. It was all gone in days. YUM!
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Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA
Living In: Algona, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 22, 2008
I made this recipe without the cranberries or nuts, and I used 1/2 c. honey instead of sugar. It turned out to be delicious! It has a wonderful texture, and I liked the fact that while I used up zucchini, I could partially sweeten it with bananas so I didn't have to use too much honey. I made two triple batches of it! Yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 18, 2008
this was the BEST bread I ever made. I increased the size to 40, made it in a long pan, used 1/2 melted butter and 1/2 oil and used 8 ripe bananas and eliminated the brown sugar. I also eliminated the nuts and put in about 1 cup of dried sugared cranberries.
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