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It came out way too heavy for me and I definitely think it needs a lot more leavening than the self-rising flour provides. The taste is okay, but the texture is just so gooey/sticky that it's difficult to enjoy. I think I can make changes to the recipe to fix it, but as-is, it just doesn't make nearly as good of a quick bread as I generally make on my own.

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JanelleKC October 26, 2008

Missing ginger. Smells absolutely lovely. But, it was too "spice"y for my family and I.

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DolceBella26 December 23, 2012

Where is the ginger? I added 1 1/2 teaspoons of powdered ginger, substituted 1/3 cup oil for the butter, and more molasses for the honey. I also used one cup each of unbleached and whole wheat flour, adding 2 teaspoons baking powder & about 1/2 teaspoon salt (had no self-rising flour) - and a good handful of raisins at the end - and now I have a loaf of delicious bread that is moist, spicy, not too sweet and not overwhelmingly banana-y - this is definitely my new banana bread recipe. Thank you!

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wax lion February 16, 2008

yum! lightened this up. i used half ww flour, applesauce instead of butter, sf syrup instead of honey, egg beaters, and ff sour cream. its a bit strange, but very good. MUCH better the second day.

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chungry1 November 02, 2007

This is delicious bread! The flavors are perfectly balanced. We all loved it! Thanks!

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Elmotoo October 15, 2006

This bread was amazing. It had a gingerbread texture, smelled like banana bread and tasted like spice bread. The flavours all blend well together and you could actually taste banana, molasses and spices. Very nice with a cup of tea. Thanks so much for sharing.

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Baby Kato September 29, 2006

Wow! This bread was fabulous! Great molasses flavor. Very moist. Perfect for tea or coffee break.I would have taken a picture, but it was eaten too fast. I took it to work and it was gone before lunch. Thank you so much for this great recipe.

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gardenlady September 27, 2006
Banana Gingerbread