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Nice bread. I used 3/4 c. brown sugar and omitted the sliced bananas and raisins. The recipe made 12 regular size muffins that are 3 WW pts each.

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Pardeemom November 30, 2008

Great flavor, and a perfect use of bananas and apples about to go bad. I made it gluten free by using 1 3/4 c white rice flour and 3/4 c tapioca starch in place of regular flour. I also substituted maple syrup for the brown sugar. I added the mashed bananas in step 1 without blending them, and I still got great banana taste all the way through. Plus the banana chunks and apple chunks provided great texture for the cooked bread. I used a large apple and didn't peel it, and really enjoyed the flavor! Oh, and I omitted the raisins.

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francoroni July 20, 2009

This recipe was great. Thank you for posting. I highly recommend blending the bananas as well, it creates a smooth banana taste throughout the whole muffin!

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WonderChef April 28, 2009

Very good banana/apple bread. I didn't add as much cinnamon, used about 2 1/2 teaspoons. I did add some chopped nuts and a few craisins. I also baked in a 9x13 pan, as I was in a hurry! Thanks for the recipe.

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Hazeleyes September 18, 2007

450 degrees was very hot and scorched the top of my bread within minutes, so I turned it down and baked it at about 375 for 5o minutes. Very dense bread, but delicious. I love all the fruit in it.

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Miss Brianne September 13, 2006
Fat Free Banana Apple Bread