Reviewed: Mar. 29, 2009

I added chocolate chips to make them like banana splitt muffins.The only thing missing is pineapple. yum

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Barb

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Reviewed: Mar. 18, 2009

i tried this recipe and everybody loved it!

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Farah Malik

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Reviewed: Mar. 16, 2009

I'm a little disappointed. I cut the spices and orange peel and added vanilla, as some suggested. The flavors are nice, but overall a little bland. An hour was definitely too much time for the loaf (I'm trying 20 min. for the muffins right now) but the crust is still really really chewy. Maybe I should have stuck to the original recipe.

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C&C Lovings

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Reviewed: Mar. 9, 2009

This one seemed to have too many dominant flavors and not enough background flavor and just didn't seem to go. Maybe with some brown sugar and butter and omitting the zest would be better.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2009

Oh, this bread is absolutely heavenly! I promise you'll never switch back to the ordinary banana bread after trying this! I love how I can use cooking oil (instead of butter) since I hate melting butter and also canola oil is a healthier substitute. The consistency is perfect -- very fruity, not buttery, not overly sweet. I used all whole wheat flour and substitute white sugar with brown and it still turns out perfectly. (However, I had made this with white flour and sugar before, and the bonus is, the bread will be in a very cute shade of pink from the strawberries!) Next time I'll experiment with other fruit combinations... maybe banana+mango and strawberry+kiwi!

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Lydia

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 2, 2009

This bread was more dry than I would have preferred. Also, the strawberry taste was very, very subtle, even though I followed advice and left larger chunks. I don't plan to make it again.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2009

I'm going to give this recipe four stars, although right after it came out of the oven i would have voted higher. I made the recipe exactly as written besides adding a splash of vanilla extract out of habit. As the flavors mellowed together over night I found that the orange zest became too pronounced. I would suggest either cutting by half or omitting it all together. It is a bit overpowering. When I first tasted it I actually got hints of the strawberry, bananas and orange zest and it was fantastic but not so true the next day. Love the difference in the bread but will not add the orange zest next time. I baked mine in a 9 by 13 inch cake pan and it came out perfect. Will definitely keep though, so that tells you something!! Thanks for the recipe!

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Verena

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This was a nice, sweet bread with good flavor. It was also very easy to make.

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MissyLakes

Cooking Level: Intermediate

Living In: Shelbyville, Indiana, USA

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Reviewed: Sep. 23, 2008

Good solid recipe. Bread was nice and moist. I probably should have left the strawberries chuncky to get more strawberry flavor. I left out the orange zest and added 1/2 teaspoon vanilla extract. Also, the recipe yields a lot of batter.

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giochef

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Reviewed: Aug. 21, 2008

This was GREAT! I did NOT mash the strawberries and I left out the orange zest and nuts. It's a great twist on regular banana bread.

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LAURENCOOKS

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 16, 2008

This is a great alternative to the standard bananna bread. The strawberries add just enough of a different flavor to make it soo yummy.

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TMGODWIN

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Reviewed: Aug. 13, 2008

Very good...I used raspberries in place of the strawberries and used 1/2 cup white sugar and 1/2 cup brown sugar. Also used apple sauce...

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beau

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Reviewed: Aug. 11, 2008

This recipe is a favorite! My husband asks me to make it all the time! The only thing I don't add is the orange zest. I also like it better with chopped strawberries! It keeps the strong flavor and texture of the berries. Thanks so much for this recipe.

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buncholuv2giv

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Reviewed: Jul. 13, 2008

This receipe is awesome! We made many loaves - small, large, star. They turned out great - the only thing we changed was not using the nuts. I froze some and have given some to family. Thanks for a great receipe!

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CHRIS

Cooking Level: Expert

Living In: Ortonville, Michigan, USA

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Reviewed: Jun. 20, 2008

This one is a keeper. I ommited the nutmeg (wanted more of a strawberry flavor)and used lemon instead of orange zest. Total I used 1 pound strawberries and 2 bananas. I mashed one cup of the strawberries and then chopped up the rest (rolled them in flour ... and they didnt sink!). This is really really good. Moist, kinda like a poundcake. Will make again. I'm using this in a fruit trifle.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 7, 2008

I love the orange zest in this! I used Smart Balance/Butter instead of the oil and I didn't have any nuts. Very moist bread.

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Heather W

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Jun. 5, 2008

Love it. Emily the 7 1/2 year old

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Me

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Reviewed: Jun. 5, 2008

Made this last night and had some for breakfast this morning. It was very tasty and moist. I had only one banana so I halved the recipe to use 1/2 C mashed banana. The only other change was to reduce the sugar to 3/4 C for the one loaf. The banana flavor dominated the strawberry flavor, so I will only use this as a variation on banana bread, but we still liked the bread very much and I will make it again.

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CEE2LEE2

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

Awesome. I used pecans because that is what I had and made them into muffins. Great!!

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Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

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Reviewed: May 17, 2008

Very good. I did omit the orange zest and added a bit of vanilla. I also coursly chopped fresh strawberries and bananas rather than mashing them for better texture. Made 22 muffins at 32 minutes.

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leslie

Cooking Level: Intermediate

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Strawnana Bread

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