Apple Banana Bread
The recipe has an error. Step 2 says to "add the vanilla," an ingredient which is not on the list, and I think this should be fixed by the webmaster. Anyway, I guessed the amount should be one teaspoon, since this was the amount I use in regular banana bread. I did not have on hand the exact type of specifically-named fiber cereal called for in the recipe, so I substituted Honey Bunches of Oats with Almonds, and I did not have the exact flavor of apple crisp yogurt, so I used some plain nonfat Greek yogurt that we had on hand. Honestly, banana bread is something you make because you have ultra-ripe bananas in the house that must be used up, and you don't want to run to the store to get other special ingredients, right? I had the apple, bananas, and decent substitutes, I thought. And boy, was this an excellent recipe! Just a delicious, moist loaf! I followed the suggestion at the bottom of the page, and added, for texture, 1/2 cup of walnuts, and the apple I used was just a peeled Red Delicious, roughly chopped (I used the whole apple, which was slightly more than the one cup called for in the recipe). After I poured the batter in the loaf pan, I poked any pieces of apple sticking out of the batter down under the surface of the batter, so they would not burn as the loaf browned (and I'm glad I did). Next time I will use a little less sugar, as an experiment, and a tart apple, as suggested, for more texture. But I have no complaints about the taste of this apple banana bread. Brilliant!