Roasted Pecan Banana Bread Loaves Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 23, 2010
I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking.
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Cooking Level: Expert

Home Town: Northwood, Ohio, USA
Living In: Toledo, Ohio, USA

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Reviewed: Sep. 25, 2010
I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Jun. 19, 2010
I made these in large muffin tins and baked for 18 to 20 minutes! They were fabulous! It was my first time having "roasted" pecans! I am SO hooked!
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Reviewed: Jun. 12, 2010
I make this recipe all the time and I will need to disagree with the reviewer who claimed these were rubbery. The recipe clearly states to mix your dry ingredients separately and then stir them into the wet mix. STIR, don't beat. I get asked all the time to make this recipe.
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Living In: Atlanta, Georgia, USA

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