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Showing 41-43 of 43
on July 13, 2006
The bread took more like an hour and a half to cook enough that a cake tester came out clean (enough). The loaf looked lovely when it came out of the oven but as it cooled it sunk about an inch over all. I sliced it when it cooled completely and was disappointed that the bottom half of the loaf still appeared to be undercooked and soggy. The flavor was good, however.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 22, 2005
on March 28, 2004
I use just a regular sized loaf pan to make this recipe. At first, I thought it wouldn't turn out at and because after the hour baking time, it was still really uncooked inside. I was disappointed and just left it in the oven and went to bed. In the morning, I expected a messy clean-up, but to my surprise, the banana bread turned out perfect!! It was so moist on the inside, and the little surprise bonus was that the top crust was sticky like honey! I make this recipe about 2-3 times a week and everytime I make it, I start at night and leave it in the oven and wake up to the perfect banana bread!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (163 g)
Servings Per Recipe: 6