Reviewed: May 2, 2012

Delicious and uses items on hand (especially the ripe bananas in the freezer). Used recipe from this site to make self rising flour (very easy). A keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NJGARDENLADY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Dec. 3, 2011

Perfect sweet, tart snack--scrumptious and easy! Used 1/4 cup of butter, grated Granny apple, extra 1/2 cup cranberries. Baked it in a bundt pan and baked at 325* for 60 mins. Next time, I will incorporate pineapples...yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Oct. 25, 2011

Meh. I loved the name, so I just had to make it. The texture is nice and moist. No problem with its rising, and no problem baking it through in 60 minutes. Not dense at all, relatively light/airy for a quick bread, presumably because of the high proportion of baking powder in self rising flour. We liked the burst of tart cranberries in it, as well as the hint of banana flavor. The apples are lost in the flavor, but they contribute moisture, and that's about the extent of their role. In fact, the overall taste is rather bland and unexciting in its totality. It's not very sweet when you consider that those cranberries are pretty darned tart. 3-1/2 stars would be more appropriate, as 3 is too low and 4 is too high. There are so many other quick bread recipes on this site that are knock-outs that it makes no sense to go with one that only offers a mediocre taste that goes nowhere. Not bad, but certainly unremarkable, and for us, just not worth the calories. For this reason, after a slice to sample the finished product, sadly, the rest was trash can fodder.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Mar. 31, 2011

This bread turned out perfect, a firm dense packed with flavor treat. I did have to cook it an extra 10 minutes but that could have been my stove. Don't understand all the negative reviews.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lshcub

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Cocoa, Florida, USA

Reviewed: Mar. 18, 2011

Good bread. Didn't have fresh cranberries, so used dried and it came out well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wyomom

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

Made my own self-rising flour, but followed the recipe. My husband and I are huge fans of this bread. The cranberries add such nice color and tartness to this wonderful, moist banana bread. I had a few bad bananas, one slightly bruised apple, and some leftover cranberries in this freezer. I never suspected that I would find a recipe to use all of them up and taste so good, and that's why I love using the ingredient finder on this site!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 1, 2011

I thought this was very dry even though I used an extra banana. I won't be making it again.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jan. 30, 2011

Took 65 minutes in my oven, but this bread turned out perfectly. RECIPE CALLS FOR SELF-RISING FLOUR- please pay attention before under-rating a recipe. If you don't have self-rising flour, which I never do... use 1 1/2 tsp baking powder and 1/3 tsp salt PER CUP of flour called for. Voila! Instant self-rising flour. Because of the mixed reviews, I made this recipe exactly as written (except using half whole-wheat and half all-purpose, because that's just what I do). So I can tell you for sure, there is nothing wrong with this recipe. At all. The time is fine, the ingredients are right on, the texture of the finished product is good... I even posted a photo as proof. It's a muffin-y kind of bread, like banana bread is. Sweet and tart and great with a schmear of cream cheese. PS - someone suggested adding spices, and although I didn't, I might next time, just for a change. But really, it's fine as it is - a sweet fruity bread.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Jan. 28, 2011

Since several people said they could not get the bread done, I decided to bake them in a muffin tin and they turned out beautifully! I sprayed the pan generously with Baker's Joy and baked them at 350 degrees for 18 minutes. Just start testing at 18 minutes, since all ovens are not alike. I used my mixer to make the primary batter, because stirring just wasn't getting it smooth; I then stirred in the fruits. Filling the pans about 3/4 full will yield 18 muffins. Since that's too many for two people, I placed the remaining ones in a plastic bag in the freezer.

Was this review helpful? [ YES ]
4 users found this review helpful