Reviewed: Sep. 27, 2009

As previous reviewers have said, this recipe definitely needed more flour. I probably added another 1 1/2 cups. The banana flavor wasn't strong, but I think the taste and texture were good overall. I followed a previous reviewers advice and used the dough setting. I let the dough rest for 10 minutes, shaped it into a loaf, and then allowed it to rise for 30 minutes. I then baked the loaf for 30 minutes at 375.

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Margarita

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Reviewed: Jun. 27, 2009

I don't normally rate less stars on breads if they require more flour (the amount really does depend on the humidity in your area), but eveyone seems to be having that issue with this bread. I had to add 3/4 c more flour to get to a bread dough consistency. I didn't bother mashing the bananas either; bread machines will chop things up pretty well on their own so I don't usually mash or chop myself. I used almond extract and lemon extract (don't have butter or orange extract although I think I'll get some!) and the dough smelled so wonderful while mixing. I baked in the oven at 375 for 50 min and it came out a beautiful loaf. I let it sit in the warm oven for a bit longer just to make sure it was baked and it worked well. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 11, 2006

I don't know what happened. The bread was very heavy. I didn't care for this recipe at all.

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Sarah :o)

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2006

I didn't care for this bread to much. Not a lot of flavor, or sweet enough. I did use orange juice instead of extract. My husband said it was ok. Thanks for the recipe.

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Terri

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Reviewed: Sep. 24, 2005

I personally didn't care for this. Couldn't really taste any bananas in it. Thanks for sharing though!

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MAGNIFICANT7

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Reviewed: Aug. 10, 2004

I really enjoyed this! The bread texture is spongy and has great flavor. I was expecting it to dry up pretty quickly, but its still pretty moist after a couple of days! I didn't have any extracts other than vanilla but still loved it! Thanks for the recipe.

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KOHKI730

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Reviewed: Feb. 12, 2004

Wow! I LOVE this bread! It tastes so wonderful and it was so easy to throw in the bread machine. My only alterations were: not mashing the bananas (they were ripe enough to just break in half and put in the bottom of the bread pan and let the machine do the work); Using whole wheat bread machine flour since we were out of white BMF; no orange extract (didn't have any); and I did add two heaping tbsps of flour during the mixing cycle since it looked so liquidy. This may not have been necessary, but it sure looked like it was. I kept everything else in the recipe exact and the flavors came together so well. This is one of the best breads I've made in the bread machine, the flavor is so yummy. It is not sweet but very hearty, if you want it sweeter I'd add 1/4 cup brown sugar, but you should try it the way it's written first, you won't be dissapointed. Thank you so much for this wonderful recipe!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 3, 2003

Wow! The subtle flavors all mingle together in this wonderful bread to create a party for your tastebuds. I let my bread machine do the work thru the second rise, then I took it out to shape into loaf and bake in the oven at 400 degrees for 35 minutes. Yummy! Because the dough was somewhat sticky, I will add 2-4T of flour extra next time.Thanks for sharing Julie. This is a definite keeper...and it makes great toast, too!

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