Wow! This natural-foods enthusiast says "thumbs up". I revised some of the ingredients and it was still incredibly delicious. The pale pink color inside is lovely as well. I scaled down the sugar to about 1 cup (and used raw) and I used a combo of alternate grains (cornmeal rice flour buckwheat etc.)to substitute part of the whole wheat flour for variety. To add moisture and reduce fat I substituted applesauce for part of the vegetable oil. Adding a pinch of ginger spices it up nicely too. It's so good that I'm baking it for the teachers at my kids' school for their special luncheon. Thank you!!
My husband didn't like this bread. He said it tastes like flour... I didn't find it anything special or great either.
This loaf turned out great! I cut back the sugar to 1/2c. and the oil to 1/4c. I also added one extra banana and doubled the strawberries. Chopped pecans were a great addition as well as 3 T. of cocoa. What a great chocolatey and healthy treat!
Good although I think the recipe needs some adjustments. It certainly needs a small amount of salt and vanilla. I added pecans which and used frozen strawberries. Fresh strawberries would be much better since the frozen ones kind of just turned to mush when I tried to stir them into the batter. If you want more strawberry taste you could add strawberry puree for daiquiris in addition to the chopped fresh strawberries.
Don't let the amount of sugar in this recipe scare you off - I made it with only 1/2 cup of sugar and it came out great. It makes it more of a snack bread and less of a dessert. I also reduced the oil to 1/3 cup and added a bit of salt vanilla and nutmeg. Very good!
Very moist & full of flavor. The outside of the bread did start browning too much so I cut the temp down by 25 degrees.
The bread seemed over-done when I cooked it the hour and 15 minutes. If I made it again I'd cook it for less time. The flavor was pretty good.
I took the bread out of the oven after one hour. It came out very moist best eaten with a fork and very tasty. I could have left it in longer for firmer bread but the outside seemed to be getting too brown to leave in the oven.
Whole wheat banana stawberry bread was quick to make and tasted great especially after being in the refrigerator a few days. We liked it lightly toasted with a little butter.
