Yum Yum Yum!
I followed the instructions except: I used 1 1/2 small bananas; added 1/2 cup chopped walnuts; I chose "Whole wheat" setting on my bread maker because I used 1 C of bread flour 1 1/4 C of whole wheat flour. 5 hours later, we got this moist, super delicious bread everyone just loved it!
Thanks for sharing this wonderful recipe.
Also, when converting to metric, get the information right. One cup of flour is 150g, not 236 ml. 236ml is for liquid measurements only.
Made this in the bread machine using olive oil, 2 bananas, & flax seeds. Very good! Moist, good crumb, & nice crust.
I am going to give this 3 stars for now because the crust turned out very thick and brown. I thought I made it to the recipe only omitting the seeds. I am not sure if it is my fault or my machine's fault. I ate it this morning for breakfast and I thought it was good-tasting except for the crust problem. I am going to make it again and then I will review it again.
My husband and I loved this bread! I used olive oil, and egg substitute to give it a more healthy kick. My banana was very ripe, and maybe that's why the bread had a delicious flavor of bananas. In addition to the honey, I sprinkled about a tablespoon of splenda into the mix. Thanks for a great recipe for my new bread machine!
Just made this bread and it has a wonderful consistency and subtly sweet flavor. Used a whole very ripe banana, substituted pumpkin butter for half of the honey and omitted the poppy seeds...turned out beautifully although I did end the cycle 12 mins early because the crust seemed to be getting too dark. This might have been my own issue with setting the machine. Will definitely make this again!
This is a yummy, moist recipe, it was gone almost as fast I took it out of the breadmaker! Thanks!
I made it with flax seeds instead of poppyseeds. Good bread! It has a wonderful, soft texture that doesn't crumble when sliced. It only has a hint of banana flavor.
I have made the bread for years and was getting ready to post it when I found you already had. It is a delicious bread. I've never added the poppy seeds. As stated, it's great with peanut butter. Yummy toasted with pb too. When I have old bananas that are turning brown, I pop them into the freezer (with the peel on). When I need ripe bananas for a recipe such as this, I remove them from the freezer and let them thaw a few minutes. They will just slip right out of their skins. Let them come to room temperature before baking bread, or it might affect the rise. Also, this isn't a cake-like bread if that's what you're after. This is a great bread for pbj's.
I found this bread was great, and tasted better after stored in a plastic bag overnight. I was expecting a banana flavor at first, but I did not get it. Instead I relised the banana served the bread a way to give the bread moisture and sugar for the yeast to grow. Will try again whenever I have an old banana.