Reviewed: May 8, 2008

I made this recipe for a hypoglycemic friend of mine by substituting the sugar with splenda and the oil with apple sauce and it still turned out really good. I was AMAZED!!!! I did increase the strawberry amount to almost two cups of quartered strawberries, but the bread part tasted delicious. I think next time I will use one more banana though.

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The Goob


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Reviewed: Jan. 11, 2008

Whole Wheat Banana Bread is typically dry. The strawberries make all the difference though! Wonderful recipe!

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efiallos


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Reviewed: Apr. 26, 2007

I love this recipe! I made it practically guilt free by substituting apple sauce for oil and egg substitute for the eggs.

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MarshaStewart


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Reviewed: Apr. 2, 2006

This came out okay, but not great (I did get some very good reviews, but I think next time I might try a different recipe). I did make some changes, though. I added salt, vanilla and more fruit than stated by the recipe, and I substituted splenda for sugar, egg beaters for eggs and applesauce for all of the oil. Overall there was nothing wrong with it, but I probably won't make it again. I'd give it a 3.5 if I could.

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KatyaKatya

	Cooking Level: Intermediate
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Reviewed: Aug. 22, 2005

Great recipe. But I did a few changes. I used 1/4 cup butter in place of oil and only used 1 and 1/4 cup of sugar. I also added 1/4 cup sour cream, 1/4 cup silk chai latte, a dash of salt, and little vanilla extract. I also added pecan pieces and sliced an extra banana on top of the loaf before baking. It came out soooo good!!!

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betsyct


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Reviewed: Jul. 22, 2005

This loaf turned out great! I cut back the sugar to 1/2c. and the oil to 1/4c. I also added one extra banana and doubled the strawberries. Chopped pecans were a great addition, as well as 3 T. of cocoa. What a great chocolatey and healthy treat!

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rookiechef


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Reviewed: Jun. 15, 2005

Don't let the amount of sugar in this recipe scare you off - I made it with only 1/2 cup of sugar and it came out great. It makes it more of a snack bread and less of a dessert. I also reduced the oil to 1/3 cup and added a bit of salt, vanilla and nutmeg. Very good!

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ZENDELLE


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Reviewed: Jun. 6, 2005

As is, this recipe does not work. I forgot to read the reviews before making it, so I made it exactly as it reads. The top was burned, the inside too moist, and it fell apart coming out. The flavor is ok, but a little sweet, and I think too much oil. Wish I had taken suggestions from others.

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ROOTSDAUGHTER


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Reviewed: Jun. 3, 2005

Something isn't quite right with this recipe...maybe too much oil?? I baked it at a lower temp, but the outside still got really brown, while the inside was mushy. I tried it just out of the oven, then hoped it would be better the next day...no such luck. If I ever want this kind of bread again, I'll just use my standard banana bread recipe, sub whole wheat flour, add strawberries.

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KATFIRST


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Reviewed: Nov. 7, 2004

Good, although I think the recipe needs some adjustments. It certainly needs a small amount of salt and vanilla. I added pecans which and used frozen strawberries. Fresh strawberries would be much better since the frozen ones kind of just turned to mush when I tried to stir them into the batter. If you want more strawberry taste, you could add strawberry puree for daiquiris in addition to the chopped fresh strawberries.

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ROBOSLOBIN


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Reviewed: Jul. 28, 2004

I had everything in the kitchen to make this bread. Very easy! I ommited the oil and use a fruit based baking substitute instead. I liked it so much, I tried it with blueberries too. (which was even better than the strawberry) Pecans are a great add in as well!

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Jaclyn


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Reviewed: Jul. 5, 2004

This receipe was great, especially the bursts of strawberry chunks! Great for a morning breakfast.

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FAITH12


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Reviewed: Jun. 7, 2004

This was a tasty bread, but nothing spectacular. The strawberries don't add much flavor so if you want that flavor I would suggest adding more and probably mashing them up or pureeing them.

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LDSMOM01

	Cooking Level: Expert Living In: Rochester, New York, USA
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Reviewed: Mar. 22, 2004

Not bad but just not great. I didn't think the strawberries had much impact on the recipe. The bread did turn out very moist and it does brown very quickly - but overall - no big whoop.

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Vinnie B

	Cooking Level: Expert Home Town: Mississauga, Ontario, Canada
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Reviewed: Apr. 28, 2003

Very moist & full of flavor. The outside of the bread did start browning too much so I cut the temp down by 25 degrees.

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SSCGEORGE


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Reviewed: Apr. 9, 2003

I took the bread out of the oven after one hour. It came out very moist, best eaten with a fork, and very tasty. I could have left it in longer for firmer bread but the outside seemed to be getting too brown to leave in the oven.

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CAMZ97


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Reviewed: Apr. 5, 2003

Wow! This natural-foods enthusiast says, "thumbs up". I revised some of the ingredients, and it was still incredibly delicious. The pale pink color inside is lovely as well. [I scaled down the sugar to about 1 cup (and used raw), and I used a combo of alternate grains (cornmeal, rice flour,buckwheat, etc.)to substitute part of the whole wheat flour for variety. To add moisture and reduce fat, I substituted applesauce for part of the vegetable oil. Adding a pinch of ginger spices it up nicely too. It's so good that I'm baking it for the teachers at my kids' school for their special luncheon. Thank you!!]

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CAROL OSTROW


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Reviewed: Mar. 28, 2003

Whole wheat banana stawberry bread was quick to make and tasted great, especially after being in the refrigerator a few days. We liked it lightly toasted with a little butter.

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terrij


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Reviewed: Mar. 28, 2003

The bread seemed over-done when I cooked it the hour and 15 minutes. If I made it again, I'd cook it for less time. The flavor was pretty good.

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MEFM


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Reviewed: Mar. 28, 2003

Delicious! Never have I seen any banana bread consumed faster!

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