The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 30, 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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Photo by grade8teacher

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 21, 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 4, 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. 14, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 6, 2009
Tasty bread! Very moist and not too sweet. My grocery store didn't have any ripe bananas when I decided to make this, so I used baby food instead...turned out great! The only thing I think I would do differently next time is line the bottom of my pans with parchment paper, since they stuck to the bottom a bit this last go 'round....
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 12, 2009
Very yummy recipe. I would not have thought to combine raspberries into banana bread but I really liked it!
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Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 25, 2008
I made this recipe with chopped frozen cranberries and pecans because that was all I had on hand. It was really great. I also used 3 bananas and 1/2 c. brown sugar & 1 c. white.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 19, 2008
I never made bread of any kind before and followed this to the letter. This recipe is awesome and friends and family rave about it! I recently went to a benefit auction for children with cancer. I took a loaf of this and donated it. It brought $20.00! Thank you for listing this recipe here. Big D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2008
This is now my new favorite Banana Muffin recipe. I like using canola oil because it is easier and healthier than using solid fats and have tried other recipes using oil. I did make a few changes. I added a teaspoon of baking powder since I wanted to make the bread lighter in texture for muffins. I had about 1/2 cup of leftover cranberry sauce that I added and did not use the nuts. I did not add any flavorings and enjoyed the banana and cranberry flavors. I made 20 muffins in paper liners and baked them for about 21 minutes. A delcious and satisfying breakfast.
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Home Town: Iroquois Falls, Ontario, Canada
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 4, 2008
My husband said this is the best bread he's ever tasted. It was SO moist. I have since made it with blueberries, and it tasted just as moist. This is by far the easiest and best tasting bread recipe I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 9, 2008
This bread tastes excellent. I did add roughly about a 1/2 tsp. cinnamon (maybe less) and 1/4 tsp. nutmeg to the batter. I also broke the raspberries into halves so their slightly tangy flavor was evenly distributed. We liked the walnuts, but the recipe wouldn't suffer if you left them out. This will make it onto my Christmas cookie/pastry tray this year. It has a great balance of sweet and tangy flavors.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 15, 2008
Amazing! I've made this bread several times and everyone I've shared it with has absolutely loved it. I froze the last batch and it did very well. It is best warm out of the oven!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 7, 2008
I made a couple changes, but small ones. I used a stick of margerine in place of the vegetable oil, used buttermilk in place of the water, added vanilla and used blackberries in place of the raspberries. Simple enough to throw together for my husband's pool league and a different twist on your average banana bread. I'd make this again. EDITED TO ADD SAME DAY: Did anyone else have issues with really dark bread? Mine was REALLY dark. I don't know if I should bake it at a lower temp next time.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 2, 2008
Just made this recipe with the additions suggested by WILSKA50. I was out of nutmeg so I used 1/8 tsp of vanilla (the strong kind from Mexico :-) and absolutely love it!! Thanks for the recipe and the suggestions!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 14, 2008
Needs more banana flavour - next time I'll add more banana and leave out the water. I was also disappointed by how flat mine ended up being, but I think I may have used a 9" loaf pan, instead of an 8", I didn't measure. I also replaced the raspberries with blackberries, because that is what I had on hand. I added the pecans to the flour mixture before adding the wet ingredients, and it created a crunchy little coating around each pecan. I find sometimes that nuts in baked goods (especially loaves and muffins) sometimes get soggy and mushy, but adding the pecans to the dry ingredients seemed to prevent that!
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Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 14, 2008
I did not like the tart raspberry flavor with the mellow banana- but that is just my tastebuds. I can honestly say that if you love raspberry's you'll love this bread. I would add a few more spices to the bread mixture to give a little more flavor to it since there isn't a bit of raspberry with each bite. I also did not add walnuts- I don't like them. This would be wonderful to take to a bake sale or serve to others, I just couldn't eat it all myself.
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Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 16, 2008
Nice twist on the traditional banana bread! I did make a couple of modifications: Added 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tsp baking powder, also used 1 cup white sugar and 1/2 cup brown sugar. Came out perfectly moist and tasty! Will make this again for sure!
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Photo by WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Tonawanda, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 26, 2008
I almost ate all of this by myself.
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Cooking Level: Expert

Home Town: South Deerfield, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 3, 2008
This was a good alternative to plain banana bread, but I think I prefer it without the raspberries. I mixed them through, but they all seemed to congregate in the center of the bread, making one very raspberry bite.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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