This is SO easy to make and tastes great. I took it to work and it was devoured in no time at all. I might add a few more nuts next time because I really like the different textures. I used frozen cranberries - whole. They just kind of POP in your mouth that way. All in all, a great recipe. Can't wait to make it again.
This could be the best friend my cup of coffee ever had! It was really easy, and left very little mess. I love that it is moist, yet firm, with wonderful, crunchy surprises in every bite!! A definate keeper!! Marianna
I usually use a different recipe but tried this one out for something different this time. I'm sorry this gets a 2. It looks great but there's 2 problems I had with this recipe. 1 cup of mashed banana isn't enough. I couldn't even see the banana veins in the loaf (it looked more like pound cake...and it tasted more like pound cake). Second problem I had was figuring out how much butter to use. 1/4 vs 1/2 cup is a big difference. Why does the recipe list that like that?
If you are using this recipe, my advice would be to double the banana to 2 cups of mashed banana and 5 Tbsp of butter. You may need to add in another 1-3 tbsp of flour too depending on how your batter looks.
Delicious! I made it twice in one week, one for the family and one for a party. It was a hit on both counts. I cut back on the sugar the second time around, and want to try making it sugar free and possibly with whole wheat or a gluten free flour.
This is a great banana bread recipe. Very moist. I did a couple of things differently: I used vegetable oil instead of butter, and left out the walnuts because I'm allergic. I also added 1/4 tsp. nutmeg to the batter for a little flavor. The sweetness of the bananas contrasts nicely with the tart cranberries. My family ate half the loaf in one afternoon! Yummy!
Very tasty & moist - I cooked the full time and the top was quite browned, but it was perfect. I used a little extra nuts and cranberries to use up what I had; I used dry milk mix b/c I had just run out of regular - tempted to try with half & half to make it even richer. Very filling! UPDATE: I have used in different batches walnuts, pecans, and almonds & all are good - I can imagine this would also be very tasty with macadamia nuts; I have used dry milk mix, skim milk, and half & half & all are good; use the full amount (or more) of the bananas in order to get moister result; if you use smaller pans, check 20 minutes early b/c it will likely be finished somewhere between 50-60 mins (instead of the called-for 70 mins) & I would imagine much less time for muffin pan though I haven't yet tried it; this dough is not like regular bread dough in that it appears chunky and lumpy and is very moist (and this is normal for a "quick bread" that does not get kneaded, does not rise, etc.).
I doubled this recipe and it made more than 2 loaf pans. Salt seems to be missing. There is something a little flat and excessively sweet about the taste. I really think salt would help.
Loved it! Decided to branch out from the banana bread recipe I've used for years and try this. I subbed half Splenda brown sugar blend (loose, not packed) and half white sugar, half whole wheat and half white flour. Used more than 1/2 cup chopped walnuts, and 2 cups frozen cranberries, which I chopped VERY coarsely (basically cut in half). I used 1/3 cup Smart Balance (butter/marg. combo). Also added about 1 tsp. cinnamon to the dry ingredients. The result was grand... not too sweet, not too tart. Really tasty. I'll be making this one again and again. Thanks! :)
I usually make cranberry orange bread but this was a wonderful way to use up some of those bananas in my freezer. My husband missed the glaze so I went ahead and topped it with a simple glaze of powdered sugar and orange juice. Thanks for the recipe! :)
AWESOME!! I double the recipe & made a loaf to share with friends. Everyone LOVED it! Very delicious! Thanks for sharing!