This is a really moist banana and walnut bread. It's made even more delicious with a chunky apple and cinnamon crumble topping.
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! - 26 Sep 2011 (Review from Allrecipes US | Canada)
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. - 28 Sep 2011 (Review from Allrecipes US | Canada)
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. - 08 Oct 2011 (Review from Allrecipes US | Canada)