Reviewed: Apr. 27, 2012

Not impressed. It doesn't taste like anything. I won't make again.

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Reviewed: Jan. 12, 2012

This recipe intrigued me. Alas, I am in the category of people who found it not to taste very banana-y, or very caramelly, or very coffee-y. I made a double batch, which used an entire $8 box of Starbucks VIA coffee powder, I expected a coffee flavor. This bread is tasty, but it is not flavored like any one thing, except perhaps the glaze, which I didn't have a problem with other than I ate too much of it cleaning my pot and whisk and feel a little bit sugar-shocked now :) The better portion of both loaves are going with DH to work; if the flavor has matured overnight and this is well-received at his work, I might come back and bump this up to a 5 even if it isn't exactly what I thought I was making. I did use the macchiato flavor creamer, which is quite nice actually. Regarding the glaze: if it's bubbling and you still have "loose" butter floating on top, add another packed TB of brown sugar and keep stirring. Keep doing that until the butter is no longer "loose". Measurements can be fiddlier than you'd think when you're talking about brown sugar, which varies VASTLY in terms of water retention. Thanks for the recipe, Dianne!

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JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 1, 2011

A very moist and delicious bread. I am not a coffee fan, but did enjoy the faint hint of it in this recipe. The caramel macchiato coffee creamer is wonderful. I could not get the glaze to set up, so I added powdered sugar to it and a little of the creamer and it worked perfect. I baked the recipe in 3 small loaf pans for about 35 minutes. Worked perfect and came right out of the pans. DS took one loaf to his girlfriend, one loaf back to school and managed to eat most of the third loaf before leaving for school. Thanks Dianne for sharing this recipe. It would be a great addition to Christmas gift baskets.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 6, 2011

Yummy! I had to use a different flavor of creamer, but I think a lot of flavors would work. I want to try it with the Caramel Macchiato too. I also added a cup of chocolate chips. What a wonderful treat with my coffee!!! Thanks for sharing the recipe Dianne!!!

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Oct. 16, 2011

I had made this without the coffee (I like to drink it, don't like coffee in other foods) and used Splenda Blend. As with others, my "frosting didn't turn out (I boiled it for 3 min. - let it cool a little and added the vanilla which is what I thought was suggested). So I decided to add a little more of the cream and added powdered sugar - beat it until smooth and then drizzled it over the bread after cooling and froze it. Didn't get a chance to eat it until Sat. because I made it for a seminar. I really enjoyed it - very moist and excellent flavor. Next time will add more cream to the batter to get more caramel flavor. Great recipe - thanks.

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SHARYN MCDONALD

Cooking Level: Expert

Reviewed: Oct. 11, 2011

This was a very moist and yummy banana bread. With that said, there was no distinct caramel macchiato or coffee flavor. I didn't tell my husband what the recipe was called and he just thought it was a normal banana bread. Either way it is a good bread, but if you want to taste the coffee or caramel macchiato flavor you will have to adjust the recipe. I also made the frosting which separated and was really runny. I'd suggest skipping the frosting, save your ingredients for one that works!

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Michelle

Home Town: Gurnee, Illinois, USA

Reviewed: Sep. 22, 2011

This was so good I handed out the recipe to friends and family, they all love it, made it twice in one week. will be making often

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

I turned mine into muffins. Took 15 minutes to bake. I also used 3 bananas to give it extra moistness. Stirring the caramel topping constantly (even as it cools slightly) will help keep it from breaking down. It takes 8 individual creamers to make 1/2 cup. And I used salted butter. Tasted great. The frosting will be hard to spread if it cools too much or the muffins are too cool so work quickly.

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kelley

Reviewed: Aug. 21, 2011

I'm the submitter of this recipe, and I thought I'd give a few tips and pointers! First, this recipe is very versatile. I tried many different measures of the coffee and sugar and they all worked just fine, I settled on the final measurements just as a personal preference. If you like strong coffee flavor, you can easily add more coffee granules. If you like it more or less sweet, you can add more or less sugar. It's up to you! Also, I always use really ripe bananas. The blacker the better! As for the glaze, I've never had a problem with it, it always comes out just fine. So here's my advice. Make sure you PACK the brown sugar. If you are having problems with the glaze separating, then you might not have enough brown sugar, you can try adding a touch more. Make sure you bring it up to a full boil and simmer for at least 2 minutes (that's usually what I do). I let it cool only long enough for it to stop bubbling, then pour it over the loaf. I just tried tonight adding the vanilla after boiling, and that works great too. Good luck! And I hope you enjoy this bread as much as my family and friends do!

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Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Aug. 19, 2011

Just made this without the topping. It was OK. I used 3 bananas because I wanted a strong banana flavor. Unfortunately, even with 3 still not a strong banana flavor. My bananas were ripe but not very ripe. Does that make a difference. I have 3 bananas left maybe I'll wait another few days and make another loaf to see if that makes a difference. Wish someone could tell me if using very ripe bananas is the trick. Don't get me wrong, bread was moist. I only had to bake for 50 min. I also think it could use a little more salt and even sugar especially if you are not using the topping. We don't like sweet sweet but this just felt like it needed more. Again, maybe if the bananas were riper they would be sweeter and then you wouldn't need more sugar. Hmmmm??? Guess will have to try again..

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