The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed: Jan. 3, 2010
Very good! In my family we have been trying to re-create my grandmother's banana bread for years. My sister thinks this was spot on but for me the molasses flavor was a tad overwhelming. I would defintely make it again as it was a crowd pleaser. This is very moist. Stored in the refrigerator, it is still good after one week. I made way too much--doubled the recipe and got three loaves.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed: Oct. 31, 2009
Way too much molasses. I would probably use about 1/3 of a cup of molasses for this recipe. I don't recommend this as written!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed: Oct. 6, 2009
I made this with the full cup of molasses and it seemed to over power the banana flavor a little bit. Next time I would either add more bananas or less molasses. I used regular flour and that seemed to work. Overall very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Jul. 4, 2009
Wonderful!!! This bread is awesome, the molassis makes so moist and flavorful. I altered the recipe a bit. The cooking time for me was 1 hours, 10 minutes, then another 12 to 15 mins with foil over it. That was for the first time I made it and I had more banana. This recipe below I am making right now, and hopefully it will cut down on cooking time. My version 1.5 cups flour .5 cup margarine 1 white sugar 1/4 brown sugar 1/4 cup molassas dark 1t baking powder 2 eggs 1t vanilla 2 lrg bananas smashed well
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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Apr. 7, 2009
Delicious!! I love molasses. I made the recipe as written and it is very good. Unfortunately, nobody else in the house likes molasses much so I'm going to reduce the amount and add either honey or sugar.
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Cooking Level: Expert

Living In: Pontiac, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Mar. 29, 2009
Excellent. Just made a few changes. I used spelt flour only, 1/2 cup organic blackstrap molasses instead of a cup of molasses, added about 2/3 of a steamed apple, and a few teaspoons of agave syrup. I only baked it for 1/2 hour and it was ready. Tastes great and very healthy!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Jul. 21, 2008
My boys loved this. The combination of molasses and banana was suprisingly good. It came out extrememly moist. It reminded us of gingerbread but with bananas!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed: Jun. 7, 2008
Awesome! Used to make 18 muffins at 20 minutes. I'm a white flour gal so 1/2 cup molasses is enough for flavour. However, the whole cup makes the more "healthy" flours more palatable. Nuts? Ingredients does not list amount.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed: May 25, 2008
I used only 1/2 cup of molasses and 1/4 cup honey. The middle was mush.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed: Apr. 3, 2008
I enjoyed this recipe, but many who ate it did not. I used 1/2 cup molasses, since I use blackstrap, but I think I could have cut it back more, or added some honey for more sweetness. I wish the recipe said which sort of molasses the recipe is supposed to use. Next time I'm going to try 1/3 cup molasses and 1/4 cup honey.
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Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Jan. 25, 2008
Loved this! I did lessen my blackstrap molasses, adding 3/4 c. instead of 1 c. and adding approx. 1/8 c. raw honey. The batter tasted funny, and I was worried, but the bread is fantastic! My children love it, and my husband loves it.Thank you!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Nov. 19, 2007
I made this recipe as directed and then added a powder sugar glaze drizzled over the top. Oh man is it delish!
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Cooking Level: Intermediate

Living In: Fresno, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed: Jul. 19, 2007
I used light molasses and the taste was still overpowering. If you don't like molasses don't make this bread. The good side is that it came out moist. It would have been a good tasty bread if I liked molasses.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed: Jul. 10, 2007
This was a complete flop, I followed it exactly, it was too moist and didn't bake up, the insides are gooey after 1 1/2 hours in the oven. Has great flavor, however, so make it bake and it'll be great!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Jan. 21, 2007
Excellent banana loaf! I read other reviews first and I only used 1/2 cup of blackstrap molasses, and it was perfect. 1 cup would have been too much! I also made sure that the bananas were nice and mashed: I used the blender, that worked beautifully. I also used spelt flour instead of whole wheat. Also, I added 1/2 cup of walmut crumbs and it was delicious. My husband and I ate it in one afternoon! Enjoy, Daniela
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The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed: Jan. 11, 2007
i doubled the recipe because i had 2 loaf pans....that called for 2 whole cups of molasses! my bread was black like brownies and tasted DISGUSTING. I think 1 cup wold have been fine and maybe some real sugar. i had to throw both loaves away.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: May 16, 2006
SUPERB!!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed: Mar. 18, 2006
Not good.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed: Sep. 15, 2005
This recipe is great! I used blackstrap mollasses, so I cut it down to 1/2 a cup, and used four large bananas. It was moist and sweet, my family ate it in one sitting. I know not everyone liked this recipe, but I will make it whenever I have bananas now.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed: Jul. 3, 2005
I wouldn't make it again. The molasses were so strong in the taste of the bread.
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