About this recipe: This is a delicious variation of traditional banana bread. It's a real yummy combination of crunch and 'ooey gooey' taste. As it's low fat, you'll never go back to traditional banana bread again!
I made this last night. It took nearly 3 hours to bake. I think it might be because I used a silicone loaf pan. After 1 hour in the oven, the loaf had a crust but seemed to be squishy on the inside. I ended up baking it a further 30 minutes, inverting onto a rack (still slightly squishy) and baking a further 50 minutes to form a nice crust. I used 1/2 cup mixture walnuts and chopped macadamias and 1/3 cup raisins. Amazing taste and beautiful texture in the end. Will try again using a non-stick steel pan. - 12 Jan 2012 (Review from Allrecipes AU | NZ)
There are 3 bananas and a chopped mango. Lovely toasted - 28 Dec 2011 (Review from Allrecipes AU | NZ)
I was skeptical about this one but it's really yummy. I'll take a picture next time, was too busy trying it this time! I would suggest a little more sugar or some sweetener or perhaps some sultanas is you like a sweeter banana bread as this won't make the sweetest one without, it totally depends on your taste though! Will definitely be making this again, was really easy, everything into the food processer and then the oven and I have a yummy banango bread - 03 May 2011 (Review from Allrecipes UK | Ireland)