Reviewed: Oct. 24, 2009

good but a little gooey

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jul. 4, 2009

This recipe is wonderful!! My husband is hard to please and keeps raving about it. I made it late last night and we had it for breakfast this morning. I made it EXACTLY according to the recipe and wouldn't change a thing. My loaf pan must have been smaller than the one others used because some of the batter boiled over and I had to slip a metal pan under my glass loaf pan to catch it. I cooked it for the full time and it was brown on the top but it was a delicious crust that tasted buttery even though there was no butter in the recipe. I usually have to cook recipes about 20 minutes longer than the recipes called for though so maybe this one was just right for my oven. I've had the same issue with the last 3 ovens I've owned, so maybe it's our climate. Anyway, I would recommend not changing a thing but make sure your loaf pan isn't more than 2/3 full to avoid any spilling over. THIS WAS DELICIOUS!!

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jun. 26, 2009

I had a lone overripe banana to use and a pathetically small rhubarb plant that I wanted to make at least *something* with. Found this recipe and reduced the serving size down to a third of the original (for the lone banana) and doubled the rhubarb (like many did with the strawberry component) and made muffins with it (start with about 20 min for baking time). I don't know if it helped or not but I coated the chopped rhubarb in some of the sugar first to sweeten it a bit while I prepared the rest of the ingredients. Next time I will add a pinch of salt, too, I think.

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frogmama

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Reviewed: May 16, 2009

Being a novice this turned out great.

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tammy

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Reviewed: May 16, 2009

This is a really yummy and easy recipe....super moist! We made it exactly how it said, but only cooked it for about one hour.

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Elisa and Sophia

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Reviewed: May 11, 2009

First let me say I have never tried to make bread before ever in my life but I made this today...and it's great!! I made 2 changes and that was to cut the sugar down to about a half cup and I also baked it for only an hour. I will use more strawberries next time but the bread came out fantastic!

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Caitlyn

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Reviewed: Jan. 25, 2009

Very good I used 3/4 canoila oil and 1/2 cup applesauce more cinnamon and added vanilla and used half white sugar and half dark brown...very tasty

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Nov. 13, 2008

good,but heavy and too moist

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RAQUEL2KW

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Reviewed: Oct. 22, 2008

Yum, really like this, I also subed some applesauce for oil and used half wheat flour and half oat flour. I only cooked for an hour, came out a little brown on the outside, but perfect otherwise. Will make again!!

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Erin

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Reviewed: Sep. 30, 2008

This was so fabulous...everyone loved it!

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barcogifts

Cooking Level: Expert

Home Town: Salem, Indiana, USA

Living In: Bradenton, Florida, USA

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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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Whole Wheat Banana Strawberry Loaf

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