Not good, Sorry Paula:(

By jessica on January 16, 2012

Do you have a spice bananna bread.

By JOAN CHRISTENSEN on October 05, 2011

I made this bread for my Mother and it tasted great! I would definitely use sweetened applesauce, though! Submitted by: Dreaming of being in N.O.L.A. ...

By Janine Lutz on February 18, 2011

I found this recipe very dry and just plain as far as flavor. Brought it to work and all tasters said the same thing...very bland. Will never make it again.

By Anonymous on January 26, 2011

Loved the recipe. Great flavor and very moist.

By Marie Turner on December 23, 2010

Thank you Paula Deen --I love all your recipes and enjoy all Southern cooking

By Marie on December 15, 2010

I have to say that this bread has absolutely no flavor. Will try wrapping in foil like another reviewer said to see if this helps. I used unsweetened applesauce, next time will try sweetened.

By Anonymous on November 12, 2010

I loved this bread! When I was preparing it, I did worry about the batter appearing so thick, so like the other reviewer, I added a 1/4 cup more of applesauce. After the bread came out of the oven, it tasted a little bland, so I wrapped it in tin foil. When I tried it the next day, the steam from the wrapped hot bread had made the bread so moist and and flavorful!!! I'm so glad I gave it another try. I will definitely bake this again!!

By Anonymous on January 27, 2010

I love this recipe.. Way to go Paula on making a very easy, delicious bread. I found by adding a 1/4 c extra of the applesauce that it was a very moist. I omited the raisins and allspice and add a little pumkin pie spice and extra of the cinnamon. When I served it. I served it warm with apple butter spread across the top of it. It was very delicious this way.

By agillogly on October 30, 2009

I followed the recipe to the letter but it turned out dry and crumbly. The texture may improve with wrapping in foil and refrigerating for a few days, we'll see. I wonder if using only one egg would make the bread not so cake-like? It struck me when I was mixin up the batter that the two eggs made the butter/sugar mixture way too thin. The ratio of butter/sugar/flour/eggs just doesn't seem right. It tasted great and I like that there is not much sugar used, since I am diabetic. Otherwise, Paula, everything has been great, and I love your show!

By imaginit on August 10, 2009

I tried this and it was just waaaaay too dry for some reason?? I soaked my raisins in water first to keep them moist but just dissapointed in the dry cake.

By redneckgal on June 28, 2009