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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Reviewed: Apr. 8, 2008

The bread was just ok. It was moist and had good texture but I wasn't a big fan of the flavor combination. I felt like both the strawberry and banana were lost to each other and the rest of the ingredients.

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jmechler

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Ames, Iowa, USA

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Reviewed: Apr. 8, 2008

I made 1 loaf and 12 muffins. The loaf was good, although a little dry - I'll use more strawberries next time. The muffins were worthless - super dry.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Mar. 30, 2008

Good recipe and a nice change from plain banana bread. With that said, I prefer a plain banana bread to this. I didn't mash the berries to mush, I left some texture to them by not using a mixer but mixing it by hand.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Mar. 23, 2008

I was very disappointed in this bread. The flavors were not very strong & it was too sweet. I mostly tasted the orange peel rather than bananas or strawberries. It was very moist, though.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jan. 31, 2008

This was awesome! It made a lot: I made 2 loaves and 6 muffins from this recipe. I made a few changes to make it healthy though. 1. sub two cups of flour for whole wheat 2. replaced the white sugar with 1 1/4 cups of packed brown sugar and 1/4 cup of honey 3. added a tsbp of wheat germ and flax seed 4. used applesauce instead of oil. These came out great. I absolutely love the combination of orange zest and fruit in this recipe. Thanks a lot, and I'll make these ones regularly from now on.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 15, 2008

Great! I did modify a bit, omitted nutmeg and zest, cut down on the cinn and half white/half brown sugar. Very moist, my guests ate it up! I will make this again soon.

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lovetocookkt

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 10, 2008

Tasty but not a strong strawberry or banana flavour due to the zest I think. Regardless, deliciously moist and flavourful. Changes I made: did half whole wheat half unbleached white flour, half brown sugar half white, half oil half plain non-fat yogurt, lemon zest instead of orange, frozen strawberries rather than fresh (all I had onhand) and pecans because that's all I had. Lovely but next time will up the strawberry alot and omit the zest alltogether.

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Nusia1078

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 30, 2007

I made these as muffins, omitting the orange zest and nutmeg, as I wanted a pure, strawberry-banana flavor. I also left 1/2 cup of the strawberries chunky, which added some texture and color. Yum! my husband's staff loved them too...all gone by 10:00!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 4, 2007

This bread was good but I am not sure if it was great. I am still trying to decide if I like it! The flavors are really complex---strawberries, bananas, spice, orange zest. I used my sugar coated pecans instead of walnuts (I still have alot of those left, LOL). I guess the flavor that stands out most to me is the strawberries. And I am still undecided if I like warm strawberries...thanks for letting me try something different and helping me get rid of my over-ripe bananas, strawberries and those darned sugar coated pecan pieces!!! I am taking to school tomorrow and leaving in the workroom and I am sure it will get eaten! (: (: (:

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 3, 2007

I'm giving my own muffin version five stars in addition to giving the basic bread recipe the same. What a yummy recipe! Here are my changes: Flax seed and appropriate amounts of water substituted for the eggs (my son is allergic), half brown sugar and half white, half whole wheat flour and half white, vanilla instead of orange zest. These were really, really good. I couldn't believe how well they turned out--so moist.

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Amy

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

I really liked this bread. I think the strawberries made it sweeter than the average banana bread which was great. We ate it alone and with coffee and both ways were great.

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Meena C.

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 29, 2007

I have made this recipe several times and just love it. It's a great use for those bananas my husband and I just don't get around to eating on cereal, and the strawberries really give it a nice texture. My only recommendation is to reserve some diced strawberries and banana from the mix and fold them in before baking. The little chunks are visually appealing and add a better texture. Bon apetit!

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karin

Cooking Level: Professional

Home Town: Des Plaines, Illinois, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Aug. 15, 2007

This is an average tasting banana bread, nothing special. You cannot taste the strawberries at all. If I make it again I'll add some vanilla and use brown sugar instead of white.

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WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Jul. 15, 2007

Loved this recipe! I cut in half and put in 8 inch square pan for 35 minutes. It turned out perfect! The strawberries added a fresh new flavor to my usual banana bread. Delicious!

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Ronda

Cooking Level: Expert

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Reviewed: Jul. 14, 2007

Wow! These are yummy. I doubled the batch, because I had a lot of strawberries to use up. It made two loaves and 24 muffins. I substituted applesauce for half the oil, and used half white, half brown sugar. I omitted the nuts (personal preference) and substituted lemon zest for the orange. I used a bit more strawberries than called for and didn't mash them, the mixer did the work. I also added about a half a cup of homemade strawberry jam after reading the reviews that there wasn't enough strawberry flavor. There is now! My kids are plowing through the muffins as I type this. I keep hearing: "OH MY GOSH, MOM!!! These are delicious!!"

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S. N.

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Reviewed: Jun. 24, 2007

Pretty good! I halved the recipe and I made 6 muffins and a 9"9" loaf. I used fresh strawberries (about 1 cup) and chopped them up, also used sliced almonds instead of walnuts as well as a dash of vanilla extract. Should be good tomorrow for breakfast!

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BettyBaker28

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Reviewed: Jun. 14, 2007

This was good, and hubby ate almost all of it himself. Not sure if I would make again though.

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SHELLIE73

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

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Reviewed: Apr. 16, 2007

I used 4 cups of strawberries that I blended in my food processor until almost smooth, left a few chunks. Turned out amazing..very moist

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toronto_gurl

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Reviewed: Apr. 12, 2007

Turned out great! I followed the recipe exactly except for cutting back on the sugar and my family really enjoyed it. I make banana break frequently but happened to have some strawberries to use up this week. The flavor of the strawberries is very subtle but a nice change of pace from what we normally have.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Strawnana Bread

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