The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 12, 2009
So good! I used apple sauce in place of the oil the first time I tried this recipe, but I didn't completely drain the raspberries so it came out a little soggy. The second time I made it, it was perfect. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 3, 2009
This is fantastic! I did not add or change to baking powder as many suggested, so it apparently isn't necessary. I did make some changes... I used only about a total of 1-1/4 C oil, but about 1/4 C of this was in the form of mayonnaise, which always makes baked goods very moist. I used 1 cup sugar and less than 1/2 cup splenda. I added 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice. I didn't have enough frozen raspberries so I used some frozen strawberries as well, this made a really nice taste, you could definitely substitute for all the raspberries if you like things less tart. I used pecans instead of walnuts, because I love pecans in baked goods. The bread turned out fluffy and moist, with a gorgeous, glossy top, and it tastes wonderful! I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 16, 2009
oh so good!! such a moist and flavorful bread with surprise tastes and textures throughout. one whole loaf mysteriously "vanished" so you know its a hit with my family...Definitely goes into my "keeper" pile
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 14, 2009
This recipe helped me use some sad-looking bananas without having a strong banana flavor. Fresh whole raspberries in quick bread are surprising and delicious!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 12, 2009
I just made this for a family campout and it was devoured by all!!! I did add 1 TB of baking powder but otherwise followed the recipe. Very moist and the perfect sweetness. This is not just another banana bread which all taste the same...I am in heaven now!
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Cooking Level: Intermediate

Home Town: Draper, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 10, 2009
This is an awesome bread, full of flavor and moist, delightful, one recipe I will definitely make again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 9, 2009
Very good banana bread! I made two adjustments. 1)For the oil, I used almost a 1/2 cup of applesauce (one single serving size cup) and topped off the 1/2 cup with canola oil. 2) Used 1 cup of frozen cranberries instead of the raspberries.
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Jen
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Cooking Level: Intermediate

Living In: Auburn, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 2, 2009
I made this today and changed a few things. I added frozed cut up strawberries in place of the raspberry, used 1c brown sugar and 1/2c white sugar and cut the oil to 1/3 c. That being said the bread is very good but very flat. I wonder if it should have had baking powder not baking soda??? I'm not a baker so I really don't know if that is the reason the bread was so flat and dense but it was good - just doesn't look very pretty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Reviewed: Aug. 1, 2009
At first I made this as the recipe suggested, but splitting the recipe into two pans just made it fall apart where the raspberries were. This is much better baked in one larger pan, with the mixture filling up 3/4 of its volume. Very tasty and is amazing served with fresh passionfruit! Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 30, 2009
This was a beautiful bread that I just couldn't stop eating. I left out the nuts due to personal preference. I have a freezer full of raspberries thanks to a bumper crop in my garden. So I will be making this many more times. Thanks for sharing Nancy.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2009
Love it. Followed the direction from a previous reviewer (to incorporate the wheat flour, apple sauce, up the bananas and cut down the sugar) and it worked great. I baked for longer than instructions called for too (still a big gummy with just 50 minutes). Thanks for sharing!
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Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 22, 2009
Absolutely the best banana bread recipe I have ever made! You cannot go wrong with this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 22, 2009
I use this recipe often as written or without the fruits as the base for other sweet quick breads. It's very adaptable and forgiving - allowing plenty of room for experiments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 21, 2009
Excellent! I make banana bread quite often and never would have thought to throw raspberries in there, but I was looking for something to do with all of the raspberries my boys and I picked - this was great! I did make some minor modifications to make a tad healthier - used 1 c white & 3/4 c whole wheat flour, 3/4 cup sugar (yes, it seems drastically different, but the extra bananas add sweetness and the original amount of sugar seemed so high), 5 bananas, 1/2 c unsw applesauce and 1/3 c oil and NO water. I did use extra raspberries too. Very yummy, thank you for the new twist to banana bread!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 15, 2009
The only problem with this bread is that I cannot stop eating it! Here are a list of my modifications: 1)Sub ½ cup of white sugar with brown sugar 2)Added 1 tsp of vanilla 3)No nuts 4)Didn’t measure the bananas but used 3 large, VERY ripe bananas 5)Cut the frozen raspberries in half before folding them in. Very dense, very moist. Yummers!
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Cooking Level: Intermediate

Living In: Elizabeth, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 26, 2009
This bread is moist, delicious, and welcomes modifications. I have made it twice, and I have added different fruits each time. The first time I made it using three ripe bananas, dried cranberries, and also added 1 tsp. baking soda as well as 1 tsp. baking powder. The next time I increased the banana to four ripe bananas, changed the raspberries to blackberries, added a handful of dried cranberries, and used applesauce in place of most of the oil. I just added a couple of tablespoons of oil, which probably wasn't necessary. I will continue to "play" with the recipe. This bread is so moist and delicious! Since there are no preservatives in this bread, refrigerate if it will not be eaten within a couple of days.
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Cooking Level: Intermediate

Living In: Hendersonville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 5, 2009
This was nice baked in a 9x9. I used frozen raspberries and it was delicious!
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Cooking Level: Expert

Home Town: Staples, Minnesota, USA
Living In: Leiden, Zuid-Holland, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 18, 2009
Best Bananna bread I have ever eaten...by a long shot. I substituted half the sugar for splenda and it was delicous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 2, 2009
I've always liked banana bread, but this is definitely taking the place of my old recipe. YUM!
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Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Wheatland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 11, 2009
Very yummy bread! I used 2 tsp of baking powder instead of the soda, bumped up the flour to 2 c. and used 1/2 c. water and 1/3 c. oil. Love the combination of raspberries, bananas, and nuts.
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