*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Whoever submitted this recipe please review your cooking time/temp. After following this recipe exactly I was left with two loaves of mush, although the house smelled delicious! I ended up cooking for at least 45 minutes longer, and I kept increasing the temp. Okay, bake @350 for 55 minutes, cover w/foil and bake an additonal 10-15 minutes. Perfection!!!
10/30/11 - Okay, after making this recipe at least 5 times (we love the flavor!) I've perfected it to our liking with the following changes:
Bake @350 for 55 minutes
cover with foil and bake an additional 10 minutes. Still test w/toothpick or knife but with the above changes this now turns out perfectly!
Whoa!!! This is delicious. I baked one large loaf pan and 6 small loaf pans. I made a little more topping to cover all. I had no trouble with mine getting baked. The small ones took about 30 minutes and the large one about 48 minutes. Check with a toothpick. A delightful and tasty banana/apple bread. Thanks so much.
The bread itself is great but as another poster said the time and temperature are not correct. I started out following the 325 degrees but after 45 minutes increased it to 350 and cooked for another half hour. Then I checked Betty Crocker and their banana bread is at 350 degrees. So I recommend starting it at 350 degrees.
After reading the reviews for this bread I was a little skeptical. But I thought I'd try it keeping in mind the others alterations. I substituted shortening for the butter (only because I didn't have any). I added the dry ingredients at the same time as the bananas and apples. Then I used 2 bread pans and 6 mini loaf pans (2 x 4 inch). I also sprinkled a mixture of brown sugar and cinnamon on top (just a little). I then baked in a 350 degree oven for 20 minutes (mini loaves) and 45 minutes (for regular size loaves). These turned out moist (yet cooked through) and delicious! My kids asked for second helpings. Will definitely make again!
I was really between three and four stars with this recipe. The finished bread is delicious, but there are a number of flaws with the recipe. The baker is instructed to combine the wet ingredients in one bowl and the dry ingredients in another bowl, but is never told to mix the two together. The loaf pans called for (7x3 inches) are too small. I used 8x4 inch pans and they nearly overflowed. The baking time, as others have noted, is off and the temperature is too low. Like others, I increased both time and temperature. The foil simply stuck to the top of the loaves and tried to take the banana slices with it when removed. Even after baking for what seemed like an eternity AND passing the toothpick test, the bread was gooey on the bottom after cooling and cutting. But it tasted great.
I don't typically write reviews but this was delicious. I made it as is except that I didn't have greek yogurt so I added sour cream instead. It took me a lot longer to bake but that's cause my oven is . I haven't given any to my family yet, I'm not sure that I will, haha but if I do I'm sure it won't last longer than a day or two. Thanks.
Oh and p.s if you need to be told to mix the dry and wet ingredients together, perhaps baking is a hobby you shouldn't peruse any farther.
I haven't even finished baking it yet and no one's eaten it yet and I'm reasonably optimistic that they'll love it if it ever finishes baking but I'm pretty irritated by the flaws in the recipe as published. I used one 8" x 4" loaf pan and one larger and still thought "Hmm that's a lot of batter." Half an hour later when my smoke detector went off I opened the oven to find a mess of batter and topping on the floor of the oven. They've been in an hour now and have at least half an hour to go. I set the temp at 350 from the beginning because 325 seemed too low for a quick bread and I wish I'd known to either reduce the entire recipe by a third or make 3 loaves.