Comments for The Vanilla Bean Blog

Comment on Banana Bread Scones with Toasted Sesame Icing by Pam

Pam — Sun, 26 Apr 2026 15:55:09 +0000

Sarah,
Like all your other recipes these banana bread scones are delicious and turned out perfect. I followed the recipe exactly except I only used 1 tsp of the sesame oil because I wasn’t sure how it would taste with the scones. Next time I will add 2 like you did because it elevates these to the next level. They were tender and flaky as promised. I’ve made several of your scone recipes and these were fantastic. Thank you!

Comment on banana bread by Sarah Kieffer

Sarah Kieffer — Fri, 24 Apr 2026 22:23:06 +0000

In reply to Colette. Oh, I'm glad you like it!

Comment on Buttery Vanilla Bundt Cake by Shana

Shana — Fri, 24 Apr 2026 18:30:07 +0000

I have made this cake at least a dozen times and love it. I’ve done versions using almond extract, orange (zest and oil), and lemon (zest and oil). All are wonderful. Bonus – it freezes well!

Comment on Straight-Up Yellow Snacking Cake by chris

chris — Fri, 24 Apr 2026 18:17:36 +0000

Grandmother recommended for lunch box or any other time. Her cookbook is a hit with the 8 and 6 year old as well as the mom, semi-pro baker. and me, grandma..

Comment on Moist Cherry Almond Muffins by Colette Devine

Colette Devine — Fri, 24 Apr 2026 15:22:19 +0000

Sarah, I made a few changes such as using coconut oil, coconut sugar, and I mill my own soft white wheat berries. Made 2 recipes and scooped the batter into seven 3 x 5 buttered mini loaves. I baked at 350 for 25 minutes, turning sheet can half-way, wrapped in plastic wrap and freezer bag and froze. It was absolutely delicious and the showering of sliced almonds turned a perfect light brown. I made the cherry recipe to send for a friend’s birthday who lives in Spain and saw it lasts only 2 days in the fridge so instead mailing him some of the thirteen 3 x 5 banana brad (your recipe) mini loaves I made on 4/15/26 and froze. You are such a phenomenal baker. Many blessings to you and yours.
BTW, I used Whole Food’s frozen organic sweet frozen cherries, drained throughly, cut into bite size pieces, and drank the juice. You are amazing.

Comment on banana bread by Colette

Colette — Tue, 21 Apr 2026 14:33:43 +0000

Hey, Sarah: Your banana bread recipes is the best one I’ve ever tasted. This past weekend, I made 2 recipes of 14 5×3 mini-loaves, and it is phenomenal. I make lots at a time, and freeze to give away for birthdays, friends, and family. My best friend used to love Tyler Florence’s recipe but now she unequivocally loves yours. I had tried all the celebrity chefs’, including Zoe’s, recipes and yours is by-far second to none. Thank you so very much. Sat Nam

Comment on Banana Bread Scones with Toasted Sesame Icing by Lori

Lori — Mon, 20 Apr 2026 02:35:45 +0000

Hi Sarah, could tahini be used in place of the sesame oil in the glaze?

Comment on (Almost) No-Bake Cheesecake with Jam Swirl by Lynne

Lynne — Sun, 19 Apr 2026 21:19:13 +0000

An absolute 5 star recipe. I served it for Easter to a guest group with lactose and gluten free diets. The recipe worked beautifully with Schar GF graham crackers, green valley lactose free cream cheese and 40% fat heavy whipping cream (which is very low in lactose). The sour cherry jam thinned and sieved work well by flavor and consistency. Thank you so much for the recipe.

Comment on Tender Shortbread Cookies (pan-style) by Laurel Mountain

Laurel Mountain — Sun, 19 Apr 2026 01:37:54 +0000

I use this same recipe but this time I added fennel seed as well as anise seed and dust it with copped almond such a great recipe to turn in to your own

Comment on Un-Chocolate Chip Cookies by Sarah Kieffer

Sarah Kieffer — Wed, 15 Apr 2026 11:50:41 +0000

In reply to Bizailee. Oh, great idea!