Whole Wheat Banana Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 20, 2011
This was very moist, but quite orange-y and a bit bitter. (Maybe I used too much peel?) Because this bread was *almost* wonderful I will definitely be making this again with some alterations. I'll be taking the advice of other reviewers and use 3 bananas + 1 orange and no orange zest.
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Cooking Level: Expert

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Reviewed: Jul. 10, 2010
Made some changes - see below. Turned out GREAT! I baked these as 12 over-sized muffins rather than 1 loaf. I think this solved the problem of the hard crust/chew inside. Baked at 350 for 25 minutes. I did a lot of the same changes as CrabbApple - using almost all whole wheat flour, adding the 3rd banana, and using whole oats instead of wheat germ. I used vegetable oil instead of canola - this turned out fine. I also omitted the nuts entirely and used a 1/2 can of Mandarin oranges since I had no navel oranges on hand (and obviously omitted the orange peel as well). My bananas were practically black they were so ripe, so I decreased the sugar by about 1/4 of a cup. I think the extra banana, the over-ripeness, and the canned Mandarins made the muffins perfectly sweet and VERY moist. Baking for the first time, I really appreciated the simpleness of the recipe - and that most of the ingredients were things I had on hand! Both my 3-year-old and 1-year-old LOVE these, so I'm happy to offer these as a healthy alternative to other breakfast muffins. Will make again and again!!
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Cooking Level: Beginning

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Reviewed: May 16, 2010
Some changes: used 1 and a half cups whole wheat flour and a quarter cup white (diabetic mother) used oats rather than wheat germ because I didn't have it, left out orange peel, took suggestion and used 3 bananas and 1 orange, splenda instead of sugar, applesauce instead of oil, walnuts instead of pecans. Turned out perfect in 45 minutes, very moist and smooth taste. Will definately use this recipe again!
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Photo by CrabbApple

Cooking Level: Beginning

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Reviewed: Feb. 9, 2009
The loaves turned out bad for me. The crust was all that actually hardened, while the inside remained doughy. I think that less juice mixture (less oranges) and more flour might fix the problem. Also, the bread was a little bitter, but maybe that's because I used too much orange peel
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Photo by Sandy G.
Reviewed: Sep. 10, 2008
Made some substitutions out of necessity. I only had 1 naval orange so I added in a 3rd medium banana. I also subbed in olive oil. Good muffins, I like that it had some wheat flour with the white. Nice texture, not too dense! There's was a hint of orange flavor with just adding 1, I'm not sure how 4 oranges would work.
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Photo by Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Fort Worth, Texas, USA


 
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