Julie Thompson

I like more liquid so I added some broth but 100% would make this again!

I've used this recipe many times and although I love the traditional loaf, I prefer the muffin or rectangular pan for more edgy crunchiness. My only changes: I found another recipe where you heat up & strain the bananas...and then concentrate the banana liquid. It does make it more banana-y! :) I also add vanilla extract & chopped chocolate for that extra speckle of deliciousness!

Excellent dressing for the pasta & flexible for any leftover proteins. The family demolished this!!

Wonderful flavour and I'm not sure if cooking it with the lid off changed the texture but it came out perfectly fluffy for me as 10 mins (no lid) and 15 mins (closed lid.) I will definitely make this again!

Phenomenal flavours and both the kids, hubs and I give this two very high thumbs up! I used organic canned black beans to cut down on the cooking time to make this in time for the Olympics! :)

I made a double batch and used a loaf pan as well as a square heavy duty metal pan. Although the loaf pan is more traditional, I prefer the square pan as it cooked more evenly with the larger surface ratio. (Just a note: the square pan finished 10 mins earlier! Keep an eye out after an hour of baking if you use a different baking pan!) Absolutely great recipe!