I thought this bread was great! I'm giving the recipe four stars because of the cooking time listed. I would recommend setting your timer for 50 minutes and checking it frequently after that. I put mine in for 60 minutes, the minimum amount of time this recipe suggests, and it was over-done. The end pieces were just plain burnt. I don't think it's an issue with my oven, as I often find I have to leave things in a little longer than the called-for amount of time for them to be done. I like to jazz up my banana bread, so I added 1 tsp vanilla extract, 1 tsp cinnamon, and about 1/4 tsp freshly grated nutmeg.

Yum! I didn't change a thing, and these were fantastic! It makes a very light and fluffy cupcake with a great lemon flavor. The only problem is that I only got 13 cupcakes out of it, not the 24 the recipe says it makes. I just whipped up a regular butter cream frosting instead of the blackberry.

I only used 2 1/2 cups powdered sugar because I don't like terribly sweet frosting. Given the reduction in sugar, I did not add any additional milk after the first 1/4 cup. I could have just sat down and eaten the entire bowl it was so good! I put it on banana cupcakes. Delicious! My version gets five stars, but I'm giving the original four stars since it would have been too sweet for my taste as is.

Meh. They were alright, but not spectacular. I was trying the recipe out to possibly use for my son's first birthday party, but my search continues. I didn't try the icing, just the cupcakes.

These were fantastic, but I made some changes. I used Blue Bonnet Light vegetable spread instead of butter, used 1 1/4 cups bananas (because that's what I got from the three bananas I had), and used 1/3 cup all natural sour cream (because that's what I had left in the container). I also left out the walnuts (don't care for nuts in breads) and the topping. Since 1/4 tsp cinnamon didn't seem like it would be much flavor, I increased the cinnamon to 1 tsp and added 1/4 tsp freshly ground nutmeg. The way I made them, these are the best banana muffins I've ever tasted! It ended up making 16 muffins instead of 12 because I couldn't fit it all into 12 muffin cups. My version also has far fewer calories at about 130 per muffin (according to Livestrong.com's recipe builder).

I'm not giving this five stars because I changed some things and don't know how the recipe would taste without my changes. My version of it turned out really tasty, though! I used a sweet variety of apples (Braeburn), so I reduced the sugar to 1 cup. I also used about 1 1/2 cups pumpkin because that's what was left of a can I'd used a little from for pumpkin pancakes a few days ago. I wanted to retain the nutritional value apple skin offers, so I just diced the apples without peeling them, and I left off the streusel because it just adds extra fat and sugar I'd rather not have on there.

I made these to have for lunch with my child care kids. They were a hit! I made them exactly as the recipe said to, and they were super delicious. I did not make the whipped cream. They were wonderful with just a drizzle of maple syrup. The kids all wanted me to make faces on their pancakes with the syrup so they'd look like jack-o-lanterns. :)