Reviewed: Sep. 3, 2007

Update: took this bread to school and left it in the teacher's workroom. It was gone by lunchtime, so I guess everyone liked it! Our counselor wanted the recipe. So I am bumping it up a star (: Original review: I liked the tangy banana/raspberry combo, but my 8yo did not. I switched the oil & water amounts---used 1/2 cup of water & 1/3 of a cup of oil (I thought 1/2 cup of oil might be a little much). I thought it was a really nice bread, would be great with some afternoon tea! Thanks for the post! PS Did not add the walnuts to this, personal preference.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

Excellent, moist bread. Made a few changes - used 1C white and 3/4C whole wheat flour, 3/4C Splenda blend instead of sugar, and frozen blueberries instead of raspberries since i didn't have raspberries. I will definitely make it again!

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danube66

Cooking Level: Expert

Home Town: Budapest, Pest, Hungary

Living In: Carmel, Indiana, USA

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Reviewed: Aug. 15, 2007

Fantastic! The best banana bread ever, I followed the recipe to a T and it turned out beautifully! Try it, you won't be disapointed!!!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 12, 2007

Excellent! I turned mine into muffins so I could freeze them and take one out whenever I wanted one for coffee break at work. I used milk instead of water. I baked at 350 for 22-24 minutes and recipe made 16 muffins. I used paper liners but also sprayed Pam around the top, round edges of the pan knowing the fruit would make the muffins stick. I cooled them on a rack in pan for 5 minutes, then popped them out and finished cooling. So good!

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Aug. 9, 2007

This bread was amazing. The mini loaves I made were a bit too moist. I probably should have baked them longer. Also I would add more flour next time since I live at such a high elevation and it fell a bit.

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Rebecca Ashley

Cooking Level: Intermediate

Home Town: Lander, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 4, 2007

This are very tasty and moist. I made muffins so I cooked them for a shorter time, but lost track of exactly how long. I also left out the nuts since I didn't have any. I cut this sugar back just a bit as others had recommended. These are a keeper!

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Renie

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Reviewed: Jul. 28, 2007

This was very moist and dense. I used fresh raspberries-they added a nice tang to an otherwise very sweet bread--and I enjoyed the combined taste of banana/raspberry. I might cut back on the sugar and the oil next time. I added a teaspoon of vanilla and left out the walnuts. Thanks for the recipe, Nancy!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 23, 2007

Wonderfully moist and delicious! I halved the recipe but other than that I didn't change a thing! My boyfriend who doesn't like banana bread really liked this! Thanks for sharing!

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MORGGIEB

Cooking Level: Intermediate

Home Town: Johnson, Vermont, USA

Living In: Underhill, Vermont, USA

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Reviewed: Jul. 19, 2007

I also wish I could rate this higher! It was so moist and I had so many compliments I lost count!

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Mary

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Reviewed: Jul. 1, 2007

Big hit at a summer brunch potluck. I used fresh raspberries!

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 27, 2007

Very good! I liked it better the next day. I just substituted egg whites for the whole eggs and baby food prunes for the oil to make it healthier. Yummy!

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min

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Reviewed: Apr. 29, 2007

Yum, definately a wonderful alternative to plain banana bread.

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Teresa

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Reviewed: Dec. 18, 2006

Good bread. Did not have bananas so I used a cup of applesauce and a cup and a half of raspberries. Made it in four small loaf pans, first batch stuck to the pans, so I greased then floured the pans in the next batch. Was nice and moist with raspberries in every bite. Will try next time with the bananas. Don't be thrown off by the grey color, it changes after baking.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Dec. 16, 2006

I wish I could rate this higher than five stars! I followed the recipe exactly and it turned out VERY well. I used a dark pan and my Middle Eastern oven heats from the top (big sigh!) so I had to cover them with tin foil near the end of the baking time since they were starting to burn. I would use a glass pan next time and perhaps reduce the heat a tad. EXCELLENT! A big hit.

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