5 Comments

1. Marsha Busey makes this comment

   Saturday, 28 August 2010

   I think the baking time needs to be adjusted. To get a clean toothpick test took much longer than 22 minutes. It was more like 45 minutes. I did not have the exact loaf pan size so I divided it between two loaf pans. It still took longer than the directions.
   My husband and I love the bread, though. Very good taste and texture.

2. Gail M. Clough makes this comment

   Sunday, 26 September 2010

   I have made this bread 4x's. The first time I used a 9-loaf pan. Baked longer than suggested and still had soft, unbaked dough. I salvaged the cake by slicing it and placing the slices under the broiler and browning on both sides. The 2nd time I used a 24 hole mini-muffin pan and two mini-loaf pans. Results were OK but had a challenge to clean the min-muffin pan. The 3rd time I placed less batter in the 9-inch loaf pans and got a satisfactory result. The 4th time I shared the batter between mini-loaf pans and less batter in a 9-inch pan. I have made modifications to the recipe as follows. I use xylitol instead of sugar or rice syrup. By the 3rd and 4th bakes I doubled the recipe, used less banana. I used raisins and pecans for all four bakings. On the 4th baking, I added some salt and more ground flaxseed. I gave a mini-loaf to friends from batch #4. . One man and wife team consumed the loaf at one meal and requested the recipe. Gail

3. Cindy makes this comment

   Friday, 15 October 2010

   This bread is delicious, I have also made muffins with this recipe. I used chocolate chips and added some cocoa nibs also.
   I don't suggest freezing, it was a bit dry after defrosting.

4. Gail A. Catoggio makes this comment

   Saturday, 06 November 2010

   I found that at 325 degree oven it takes about an hour to cook. I wonder if it would be better to cook it at a higher degree like 350? I really like the consistency of this bread. Since I am on chemo right now it is a great way to increase Protein in my diet. It's delicious! GAC Anchorage AK

5. Mountain High Yoghurt makes this comment

   Thursday, 11 November 2010

   We have to apologize. Originally this recipe required 20 minutes for the cooking time. Then, after adjusting the recipe in our test kitchen, we forgot to ensure the final cooking time was edited into the recipe before we posted this. We sincerely apologize for an inconvenience. The correct 40 minutes of cooking time is now included in the recipe above. Thank you for bringing this to our attention!